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- Founded:
- 1999
Events
3 past eventsSee All
- ChefTalk Foodie Food Eyes Phot...
http://www.cheftalk.com/photopost
Thursday, October 1 at 11:05am - Q&A Forum With Sarah Moulton
http://www.cheftalk.com/forums/
Wednesday, July 15 at 7:00am - Q&A Forum With Top Chef Carla ...
http://www.cheftalk.com/forums/q-fo...
Monday, June 8 at 1:00am
Favorite Pages
ChefTalk.com CookBook Review -
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When I gave a cooking demo recently almost three quarters of the questions had to do with spices: how do you use them; where do they come from; can one be substituted for another?This is not unusual. New---and not so new---cooks are both fascinated and intimidated by the use of spices. ...
ChefTalk.com
Just posted a review of: Takashi's Noodles
http://www.cheftalk.com/cookbook_reviews
ChefTalk.com Wanted to let everyone know that we really gave our Chef Jobs section a face lift. The job section is divided into two sections (USA and Canada). After that jobs are broken down by state. Jobs are updated daily so be sure to check back regularly or just subscribe to the RSS feed for a particular state.
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The Straight Dope: What's better, farm-raised salmon or wild? Are upscale restaurants serving ugly f
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On the one hand, I want to eat farm-raised salmon because wild salmon is being depleted by overfishing. On the other hand, I hear there are all sorts of pollutants in salmon farms, and farm-raised fish are full of antibiotics. So which is better, farm-raised or wild?
ChefTalk.com Merry Christmas to everyone. Wishing you a joyous and safe holiday season from ChefTalk.com
ChefTalk.com What is your Christmas Menu this year? Ours is: Roast Rack of Lamb, Greek Potatoes, Roasted Acorn Squash, Briami (Greek vegetables).
ChefTalk.com Third time is a charm. To everyone who applied for a free subscription of Food Arts the publishers have loosened the restrictions and we are not seeing as many people getting rejected. If you would like a free subscription of food arts please follow the link below and fill out the form. Thanks!
cheftalk.tradepub.com
Free Subscription to Food Arts. The Magazine for Food Professionals.
ChefTalk.com Would you ever try out for Top Chef? Has anyone here submitted an application for Top Chef? What would be your biggest fear going into the competition?
ChefTalk.com
Just posted a review of "The Whole Beast: Nose to Tail Eating" By: Fergus Henderson
http://www.cheftalk.com/cookbook_reviews
ChefTalk.com From the forums...
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I'm making a pear-ginger cheesecake, and I want to make candied ginger roses for garnish. I would like to have a colour similar to pickled ginger.
ChefTalk.com So did the chef you wanted to win on Bravo's Top Chef win last night? Do you think the person who won should of won?
ChefTalk.com STILTON, England -- This small hamlet shares its name with a famous curd. But under European Union law, it's illegal to make Stilton cheese in Stilton.
online.wsj.com
The small English town of Stilton shares its name with a famous curd. But under EU law, it's illegal to make Stilton cheese in Stilton.
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I really believe that food likes and dislikes are ingrained in your memory and on your palate at an early age. The sense of taste and smell are supposed to carry a person's strongest memories. This undoubtedly is one of the reasons home-style meals and "comfort foods" are such big business today. .....
ChefTalk.com Chef Jim Berman kicks off a new series on the history of the deli. In this article he talks about the history of Latkes and has a step by step article on how to make them with photos.
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Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. ...
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Cooking is a hobby, profession, calling or otherwise a lifestyle that runs deep. There are novice cooks, young chefs and seasoned veterans that share a bond of needing to 'live cooking.' Days revolve around cooking, cookware, cook books, cooking shows, great food and cleaning up afterwards. ...
