Gourmet Ingredients

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The Leather District Gourmet, Kim Kennedy, Boston

Feature Writer Jacqueline Church

Linda McDonnell, Jim Taylor

Linda McDonnell

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Jacqueline Church

Marron Glace - Traditional Holiday Treat

Gourmet shops and catalogs carry them. "Foodoirs" trace their history. Farms reestablish the US crop. Chestnuts are enjoying a comeback and deserve a place at your table. more...

Foodoir the New Genre of Cookbook

What happens when cookbook meets family dysfunction meets Father's Day? Meet the "Foodoir"! Part cookbook, part memoir, it's a rich, growing, new-ish genre. more...

Piquillo Peppers and Garlic Olives

Hand-picked, fire-roasted piquillos peppers are gems of the Spanish table. Luscious, umami-rich. "Fifth taste" pops in three satisfying tapas. Perfect for summer dining. more...

Black Garlic, New Gourmet Ingredient

Joining the black food trend is this new Korean import: Black Garlic. So intriguing and delicious, this "new" food is likely to become a pantry staple. more...

Meet a Tea Sommelier - Cynthia Gold

When a chef develops into a tea expert, the high tea ritual becomes a series of tasty delights. From a tea-infused apertif through tea scented treat after treat. more...

Bring the Smoke Inside

Natural, award-winning sauces, smoker bags, and a "green" business, too? Big Acres helps you through the end of winter with some sweet-hot chiles and a miraculous mole. more...

Meyer Lemons the Glory of a Winter Kitchen

When life (or a relative) gives you lemons, make lemon cookies, roast a capon, or toss up Haphazard Gourmet pasta. Meyer lemons are versatile, delicious winter citrus. more...

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Gourmet Ingredients

Uses for Buddah's Hand

By: Jackie Milligan

Slightly tangy with a much more pronounced lemon scent and taste, Buddah's Hand not only adds great flavor to your food, It can be used as a room freshener! more...

Buying and Deveining Fresh Shrimp

By: Jeremy Suizo

Shrimp is among the most popular seafood choices on the market, but buying fresh shrimp - rather than frozen - comes with its share of hazards. more...

What is Broccoli Rabe

By: Sarah Zahn

Chefs like Rachael Ray are helping to make broccoli rabe more popular. Learn about this leafy vegetable and find out how to prepare it like the pros! more...

Wild and Farmed Gourmet Mushrooms

By: Linda McDonnell

Fall brings a host of edible mushrooms to farmers markets, specialty grocers and supermarkets that go far beyond the traditional button mushrooms of a past generation. more...

Factors to Consider When Buying Salmon

By: Michelle Barrett

Fish is viable diet addition which is easy to prepare and to obtain in most supermarkets. But It is important to be educated about this fish to make the best purchase. more...

How to Choose, Store, Prepare and Eat Oysters

By: Jane Lapon

Loved as an aphrodisiac, feared for food poisoning, the oyster is in fact mostly safe and very nutritious but the real secret lies in knowing how to deal with them. more...

Shelf Life of Common Store Cupboard Ingredients

By: Jane Lapon

Whether opened or not, most oils and condiments do have a shelf life, but it may not be as short as one might think. more...

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