Beef showcases its versatility through a wide array of cuts from different parts of the same animal. A single cow yields dozens of distinct cuts, each varying in ways that bring distinctive qualities to the culinary table. The diversity is
Some may think the iconic Caesar salad comes from Rome, but this crisp and tangy dish began in Mexico. The dish was created in the 1920s in Tijuana, Mexico, by an Italian-American restaurateur, Caesar Cardini. Cardini operated a restaurant in
Italy is well known for its rich pasta traditions that date back several centuries and is deeply intertwined with the cultural and culinary traditions of the region. Campofilone, a small town in the Marche region, has been renowned for producing
A soufflé is a classic French dish known for its light, airy texture and dramatic rise. It is made by folding beaten egg whites into a flavorful base, which can be either sweet or savory. The base typically consists of
Greece’s viticultural history is one of the oldest and most storied in the world, tracing back over 4,000 years to ancient civilizations that revered wine as a gift from the gods. The country’s unique geography, with its mountainous terrain, varied
All beef products must go through a short aging process before consumption. After slaughter, the animal’s meat is hard, tastes metallic, and is unpleasant to consume. Beef is typically aged between 7 and 12 days prior to sale. Dry and
Ouzo is a traditional Greek alcoholic beverage known for its distinct anise flavor and robust, aromatic profile. Ouzo dates back to the 14th century when Greek monks on Mount Athos began experimenting with distillation techniques brought to the region by
Katsu, a delightful cornerstone of Japanese cuisine, is a testament to the art of deep-frying and the marriage of crispiness and tenderness. The term “katsu” itself comes from the English word “cutlet” and is used in Japanese cuisine to describe
Rico, the visionary founder and CEO of Miz En Place, embodies a lifelong journey fueled by passions for photography, filmmaking, culinary arts, business acumen, exploration, and entertainment. His mission is to unite people in support of artisanal small businesses worldwide.
Pandan, also known as Pandanus amaryllifolius, is a tropical plant commonly found in Southeast Asia. It is particularly popular in countries like Thailand, Indonesia, Malaysia, and the Philippines. Pandan has a unique and distinct flavor that is often described as
Gnocchi are small, soft dumplings traditionally made from potatoes, flour, and eggs. The dough is rolled into strips, cut into small pieces, and then lightly pressed with a fork to create ridges that help sauce cling to the surface. Where
Wiener Schnitzel, often simply referred to as Schnitzel, is a popular and traditional Austrian dish with a long and storied history dating back to the 19th century. While its origins can be somewhat disputed, it is an iconic Austrian culinary
Pastries are lovely treats, and recently, one iconic delight has gotten a makeover that has captured the hearts and taste buds of many: the classic doughnut and the innovative chouxnut. Both boasting unique textures, flavors, and preparation methods, these delectable
Choux pastry, also known as pâte à choux, is a versatile pastry dough that is the foundation for many delightful pastries. It is unique in its preparation and behavior during baking. The key characteristic of choux pastry is its high
In the realm of frozen artisan delights, two treats reign supreme – ice cream and gelato. These beloved frozen treats have captured dessert enthusiasts’ hearts and taste buds worldwide, each offering a unique sensory experience. How are they made, and
