An Amuse-Bouche is a Tasty Way to Welcome Guests to Your Home or Restaurant

Amuse-Bouche: Entertain Guests with a Bite-Sized Surprise

Amuse-Bouche: Current Culinary Phenomenon

In upscale restaurants around the world – and, nowadays, at home-cooked dinner parties – the amuse-bouche is having a moment. Once the mainstay of French chefs alone, these bite-size hors d’oeuvres aren’t just reserved for fancy restaurants anymore. These tiny bites served just before a meal are a clever way for chefs and amateur cooks alike to show off their skills, welcome their guests, and give a small peek into what is about to come.

Not Just for the French

Amuse-bouche (pronounced amuse boosh), means “to amuse the mouth” in French, and that is exactly what restaurant chefs and home cooks who serve these little bundles of culinary joy are setting out to do. The goal is to entertain guests with a beautiful, bite-size surprise that delights almost all the senses. Amuse-bouches are not to be confused with palate cleansers (also known as intermezzo) as these are served between courses, while amuse-bouches are classically offered before the meal begins to prepare guests for what comes next and to tantalize and stimulate the taste buds.

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Discover the Health Values and History of Chocolate

Fill Your Senses with Fabulous Chocolate

Wonderful, Delicious, Healthy Chocolate

Chocolate is the ultimate comfort food: we reach for it in times of stress, it improves our mood when the going gets rough, and it is downright delicious under any circumstances. Amazingly, after years of getting a bad rap, as unhealthy and high in sugar, chocolate is experiencing a renaissance of sorts and research now shows that high-quality chocolate, in moderation, is actually good for us. That’s a win-win situation for the chocoholics among us – which is pretty much everyone, right?

The History of Chocolate

In “A Brief History of Chocolate,” the Smithsonian Institute Magazine interviews Alexander Leaf, who runs Chocolate Tours of New York. As Leaf says, chocolate is “the best-known food that nobody knows anything about.” Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which was a bitter drink brewed from cacao beans. Today, the term “cacao” is usually used to refer to the plant or its beans before processing, while the term “chocolate” refers to anything that is made from the beans.

Chocolate has been around for about 2,000 years, though some experts claim that it may be even older. Recently, anthropologists discovered cacao residue on pottery excavated in Honduras that could date back as far as 1400 B.C.! In pre-modern Latin America, cacao beans were considered so valuable that they were used as currency. And the ancient Mayans and Aztecs believed the cacao bean had magical properties, using it in many rituals related to birth, marriage and death.

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Pulled Beef: A Slow-Cooked and Delicious Dinner Option

Pulled Beef Makes Any Meal a Party

Pulled Beef is the Current “Thing”

In restaurants and barbecue joints everywhere, pulled beef is having its moment. Also known as shredded beef, pulled beef is essentially slow-cooked meat, prepared over time in a mouth-watering sauce, which is then shredded into stringy deliciousness. Having pulled beef on hand means never having to wonder about tonight’s menu or how to feed a hungry crowd.

About Pulled Beef

Commonly referred to as shredded beef or pulled beef, this method of preparation involves slow and lengthy cooking of beef cuts to create individual strands of tender meat for various food dishes. A traditional way to prepare shredded beef is to cook the chuck or brisket cut of beef for a long period of time in a slow cooker or an oven in order to tenderize the meat and allow it to fall apart into narrow pieces of meat. After being cooked, the meat is then often mixed with seasoned sauces to be served on sandwich buns, in tacos or in burritos, over hummus, on a slider, or alone, as a main dish of tenderized beef.

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The Revival of the Nutrition-Packed Root Vegetable

Root Vegetables are Making a Comeback

The Root Vegetable Revival

Several factors are taking root vegetables out of the culinary (and metaphorical) cellar and onto plates everywhere. The trend among restaurants and caterers to use locally grown ingredients has spread to the home cook, as well, and many people are shopping in farmers’ markets for the freshest produce possible. And, as people make the shift from a supermarket state of mind to a local-market mentality, the root vegetable is making a comeback.

Nutritious, Delicious Root Vegetables

Root vegetables, particularly potatoes, carrots, and sweet potatoes, have long been considered staples, albeit neither glamorous nor exciting. Now, however, retro is in and the lowly root vegetable has gone from staid and boring to hip and trendy. Root vegetables are literally the roots of a plant. Some root vegetables — carrots, radishes, beets and sweet potatoes — are familiar to just about everyone, while others, such as parsnips, turnips, rutabagas, kohlrabi, celery root, Jerusalem artichokes, and ginger, are a bit more esoteric.

Strictly speaking, a root vegetable is the underground, edible portion of a plant. Botanists make distinctions between “true roots” and “tuberous roots” and other non-roots that grow below ground such as “tubers” and “rhizomes” and “bulbs.” The root is one of six parts of a plant: the root, the stem, the leaves, the flowers, the fruits and the seeds. Plants anchor themselves into the ground with their roots, drawing moisture and nutrients through the roots into the above-ground stems and leaves. Many of these roots are inedible; however, root vegetables are the roots of certain plants that swell up to form an edible root.

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Discover the Health Benefits and Delicious Taste of Turmeric

Turmeric: A Flavorful and Healthy Exotic Spice

Turmeric: From the Middle East to… Everywhere

Middle Eastern cuisine in general, and Mid-Eastern spices, in particular, are big trends this year, with caterers using exotic tastes to lure trend-savvy clients. Dishes spiced with turmeric are popping up everywhere due to their amazing taste and turmeric’s powerful health benefits. Learn more about turmeric here and start using this increasingly popular spice in more of your dishes.

Turmeric: Background

A prominent member of the ginger family, turmeric has been used in East India and the Middle East for thousands of years, but only lately has it become one of the most popular spices in the world. Turmeric is packed with the powerful medicinal properties of curcumin, which research indicates may have strong anti-inflammatory properties. In ancient times, turmeric was used to treat a wide variety of conditions, such as jaundice, toothaches, bruises, chest pain, and colic.

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The name “turmeric” is derived from the Persian word for “saffron,” and the spice provides the intense color of the pricey spice, as well as classic yellow mustard and curry powder. A domesticated plant, with a peppery flavor and a mild kick, turmeric it is grown primarily in India, while Indonesia, the Philippines, and China are also major producers of the spice.

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