"The Culinary World of Chef Brad"

Smoke has been intentionally applied to foods since it was first recognized that holding meats and other provisions off the ground near the smoky fires did more than dry them more quickly or prevent animals from getting to them. The hanging foods, treated to a smokebath, took on new and enticing flavors.

via How to Smoke Meat – Chef’s Blade.

He doesn’t like where he’s sitting. He orders something not even remotely on the menu. His food is too cold, too spicy or both. He wants what he wants, he wants it now, and he’ll be vocal to get it if necessary — even if it means causing a scene.

via How to Deal with Difficult Diners – Chef’s Blade.

The 5 Quick Tips from America’s Test Kitchen:

1. Can the way you cut an onion affect its flavor?

2. How do different preparation methods affect the flavor of garlic?

3. Cornstarch — More than Just a Thickener

4. Why do soups and stews taste better the next day?

5. Which is better for a glaze: honey or brown sugar?

via 5 Quick Tips from America’s Test Kitchen! – Chef’s Blade.