I love chocolate, but sometimes I need help to make my chocolate creations turn out right. Today, I am sharing some of my favorite chocolate resources and some delicious chocolate filled recipes!
There are so many oils out on the market these days. I remember when it was vegetable oil, vegetable shortening or lard--those were your options. Today we take a look at some of the more popular cooking oils and what makes them different from the next oil on the shelf.
I have had enough oatmeal for one winter season! I love oatmeal, but I have been uninspired when it comes to my morning meal. This morning's oatmeal sent me over the edge and on the hunt for delicious and nutritious cold morning breakfast ideas.
On Valentine’s Day, we joyfully embrace the bold and beautiful color, red. According to feng shui practitioners, red brings powerful fire energy into the environment, fueling feelings of passion, luxury, love and romance.
In the kitchen and dining room, red is an eye-catching color that stimulates the appetite and other senses.
On Super Bowl® Sunday, football always takes center stage. Snacks, finger foods and beverages, however, are still in the spotlight. While hot wings, creamy dips and crunchy chips are perennial favorites, we’re looking for new recipes for this year’s Super Bowl® menu.
Everyone's talking about their upcoming football party. I want to serve somthing different than the usual fried pub food or hot wings. My choice this year is tapas!
New Orleans is well known for its Cajun and creole cuisine, both heavily influenced by the French. Another quintessential New Orleans dish is muffuletta (moof-fuh-LET-tuh, muff-uh-LOT-uh or moo-foo-LET-ta), a submarine-type sandwich popularized by Italian immigrants.
A classic muffuletta is made with a sesame seed-topped Sicilian-style round bread, various Italian cold cuts and cheeses and a chunky olive salad.
Valentine's Day is on the horizon, and we are sharing two easy to make dinner menus. Choose from stuffed pork chops or roasted salmon--no special ingedients needed.
In New Orleans, when people say they’re “goin’ fo’ coffee and doughnuts,” they mean café au lait and beignets, probably at legendary Café du Monde, a New Orleans landmark. Beignets are so popular that, in 1986, they became the official doughnut of the State of Louisiana.
Guest blogger Chef Heather Mitchell, Personal Natural Chef, gives advice on cleaning up our eating to help keep that New Year's resolution.
Super Bowl XLVII takes place on February 3, just a few weeks away. I’m following post-season play on the sidelines – my favorite not-to-be-named California team missed the playoffs, again. While ardent NFL fans debate who will play for the coveted Vince Lombardi trophy, I’m busy planning the menu for our Super Bowl bash.
This year’s venue, New Orleans, tempts cooks to add spicy Cajun and Creole-inspired dishes to their Super Bowl spreads.
Heat things up without chilies or cool down overly spicy dishes
Cooking with a pressure cooker isn’t hard, but short cooking times mean recipes need a little extra attention. Try these helpful hints and tips to make fantastic recipes with the pressure cooker.
It seems everyone has a horror story about seeing a pressure cooker used. Usually it has to do with seeing food shoot through the pressure nozzle on the top of the lid and coating the ceiling. Modern pressure cookers have advanced with technology, and are a perfect solution to quick homemade dinners. Come learn about the pressure cooker and delicious recipes for tonight’s dinner.
If the supermarket dairy section is a gauge of current food trends, then more and more people are trading cow’s milk for dairy-free knock-offs made from plant-based ingredients like almonds, soy, coconut, hemp seeds, rice, oats, flax seeds and cashews. These milk substitutes appeal to consumers who choose to forego cow’s milk for health, environmental or ethical reasons.
Making breads is one of those simple pleasures: warm, filling, delicious, from just a few simple ingredients. CHEFS Mix explores tips for making better bread by hand and bread machine.
If you’re a serious baker, you probably own a stand mixer and, without hesitation, admit it's your best friend in the kitchen. For others like me, choosing a mixer is a difficult decision that sets up a classic battle between "I want it" and "do I need it."
If you’re eyeing that lovely KitchenAid stand mixer in your favorite shade of blue but are not sure you really need it, take a deep breath and read on. Today at CHEFS Mix, we help you understand what to look for in a stand mixer and hand mixer and determine if you need one or both.
Most days, I regard tea as a soothing beverage on a cold winter’s night or refreshing drink on the hottest summer day. I have a large stash in my pantry – just can't resist trying new blends or another brand of Earl Grey. Unfortunately, loose tea loses its flavor and fragrance over time. Rather than sending my ageing purchases to the compost bin, I've begun using tea leaves in my every day cooking. To my delight, loose tea is an exciting baking and cooking ingredient, imparting unique flavors and aromas to both sweet and savory dishes.
Oatmeal can be a little boring, but with a few great additions it can be a tasty morning treat, dessert, or side dish to your favorite meal.
It's been cold in Colorado. It is the perfect weather for a warming bowl of soup. Discover a few tricks for making a more flavorful soup and share some of you tips.
Food Holidays and In Season foods for the month of January. Printable PDF included! Plus today celebrates Creme Puffs.
We wish you a very Happy New Year! Share your resolutions for 2013 and feedback on making CHEFS Mix better.