http://culinaryarts.about.com/ Get the latest headlines from the About.com Culinary Arts GuideSite. http://z.about.com/f/lg/s10.gif http://www.about.com/ 118 20 en-us 2008-10-07T02:34:49Z Tue, 07 Oct 2008 02:34:49 +0000 hourly 1 2000-01-01T12:00+00:00 http://culinaryarts.about.com/b/2008/10/10/nyt-magazine-the-food-issue.htm This week, The New York Times Magazine devotes an entire issue to food. It's a bit newsy, examining such topics as international food prices, obesity in the U.S. as well... http://culinaryarts.about.com/b/2008/10/10/nyt-magazine-the-food-issue.htm Fri, 10 Oct 2008 13:36:46 +0000 2008-10-10T13:36:46Z http://culinaryarts.about.com/b/2008/10/07/how-to-make-hollandaise-sauce.htm A bad reputation can be a tough thing to shake. Just ask Hollandaise sauce. Hollandaise is a wonderfully rich, lemony and buttery sauce that goes beautifully with eggs, vegetables, poached... http://culinaryarts.about.com/b/2008/10/07/how-to-make-hollandaise-sauce.htm Tue, 07 Oct 2008 02:34:49 +0000 2008-10-07T02:34:49Z http://culinaryarts.about.com/b/2008/10/05/how-to-separate-eggs.htm If you cook, it's only a matter of time before you'll come across a recipe that requires you to "separate" an egg. What that means is separating the yolk of... http://culinaryarts.about.com/b/2008/10/05/how-to-separate-eggs.htm Sun, 05 Oct 2008 05:27:23 +0000 2008-10-05T05:27:23Z http://culinaryarts.about.com/b/2008/10/02/senate-bean-soup-recipe.htm There's a lot going on in the nation's capital this week, and even seasoned lawmakers are finding it tough to predict what the next development will be. Even in times... http://culinaryarts.about.com/b/2008/10/02/senate-bean-soup-recipe.htm Thu, 02 Oct 2008 14:38:27 +0000 2008-10-02T14:38:27Z http://culinaryarts.about.com/b/2008/10/01/compound-butter-recipes.htm Ever wonder what separates a good steak from a great steak? It's not always possible to quantify, but it could be something as easy as serving it with a simple... http://culinaryarts.about.com/b/2008/10/01/compound-butter-recipes.htm Wed, 01 Oct 2008 07:07:22 +0000 2008-10-01T07:07:22Z http://culinaryarts.about.com/b/2008/10/01/reviving-the-craft-of-butchery.htm An article in today's New York Times goes behind the scenes with a handful of New York chefs, describing the lengths to which they will go to get good meat... http://culinaryarts.about.com/b/2008/10/01/reviving-the-craft-of-butchery.htm Wed, 01 Oct 2008 01:41:18 +0000 2008-10-01T01:41:18Z http://culinaryarts.about.com/b/2008/09/29/top-10-recipes-cookies-anyone.htm When cookie season rolls around, it can get tough for the other recipes. With all the attention being lavished on simple, easy-to-make cookies like peanut butter or oatmeal raisin, even... http://culinaryarts.about.com/b/2008/09/29/top-10-recipes-cookies-anyone.htm Mon, 29 Sep 2008 23:26:01 +0000 2008-09-29T23:26:01Z http://culinaryarts.about.com/b/2008/09/27/how-to-buy-fresh-scallops.htm So you've been fantasizing about making some delicious pan-seared scallops. But first, you need to buy the scallops. Buying scallops: Don't get soaked. Photo © Vera Yu Unfortunately, that's not always... http://culinaryarts.about.com/b/2008/09/27/how-to-buy-fresh-scallops.htm Sat, 27 Sep 2008 01:11:33 +0000 2008-09-27T01:11:33Z http://culinaryarts.about.com/b/2008/09/26/culinary-school-listings.htm Our listings of culinary schools across the country continue to grow. In addition to schools in big states like California, New York, Illinois and Florida, the latest additions feature regional... http://culinaryarts.about.com/b/2008/09/26/culinary-school-listings.htm Fri, 26 Sep 2008 03:37:11 +0000 2008-09-26T03:37:11Z http://culinaryarts.about.com/b/2008/09/25/shell-game.htm Have you noticed anything strange about the price of eggs lately? As in, it's gone through the roof? Barely a year ago, a dozen eggs might cost $1.39 or so.... http://culinaryarts.about.com/b/2008/09/25/shell-game.htm Thu, 25 Sep 2008 16:32:16 +0000 2008-09-25T16:32:16Z