Sweeter Flavor Search Results

How To: Make warm peach tarts

Julia Child demonstrates how to make warm peach tarts - seasoned peaches, baked along with a flaky pie crust. Chef Gordon makes individual tarlettes starting with the filling made from fresh ripe peaches. Keep the skins on to preserve flavor. Make warm peach tarts.

How To: Marinate chicken

This easy recipe for marinated chicken will show you how to make chicken dishes that are infused with the flavors of herbs and spices. It will melt in your mouth. You will need two chicken breasts and for the marinade you will need lemon juice, orange juice, minced garlic clove, whole grain mustard, soy sauce, chopped coriander, a pinch of pepper flakes, a sealable plastic bag, a bowl, and a spoon. Marinate chicken.

How To: Make a Mimosa cocktail

Learn how to make Gerry Calabrese's Mimosa cocktail. This fusion of Champagne and orange flavors is a popular cocktail for the morning. You will need champagne, orange juice, orange liqueur such as Grand Marnier, a champagne flute, a knife, and a 25ml spirit measure. Make a Mimosa cocktail.

How To: Make chestnut pasta with pesto

Julia Child and her guest demonstrate how to make chestnut pasta with pesto. This hand-formed troffie pasta, made of chestnut flour, which provides a nutty, sweet flavor, is served with pesto, a fragrant basil and garlic sauce. Make chestnut pasta with pesto.

How To: Pour Guinness from a tap

Mike Gallagher illustrates pouring Guiness from a tap to ensure maximum nitrogen bubbles that help to release the flavor of the beer. The pour is a two step process and includes recommendations on glasses used and the degree to which the handle of the tap is turned. Pour Guinness from a tap.

News: It's Hot, It's Creamy. It's Three Course Gum as a Meal

Remember Willy Wonka's magical gum? Wonka promised the flavors of tomato soup, roast beef, baked potato, blueberry pie and ice cream. As the avid gum lover Violet Beauregarde tested it out, she exclaimed: “It’s hot and creamy, I can actually feel? it running down my throat!” Um, yum... I think. Good news. Wonka's three course chewing gum is finally a reality-in-the-works. Scientists at the Institute of Food Research (IFR) have been developing recent advances in nanotechnology, which could pot...

News: Jaccard Tenderizer - A Must Have Tool

This is a tool I wouldn't want to do without in my kitchen. It's full name is the Jaccard Super Tendermatic Meat Tenderizer but if you refer to the "Jaccard", most food folks will know what you are talking about. Jaccard makes lots of food prep products but this is probably their most well known. There are other tenderizers on the market, but this one is better made and uses higher quality materials than most. High quality stainless steel blades in a sturdy plastic case that is machine washab...

How To: Grill fresh lemon tilapia with a fruit salsa topping

Although you could do this with practically any fish you desire, tilapia is best when it comes to adding a little fruity taste. The great taste of apples, mangos, and pineapples goes great with this grilled wonder. Tilapia is a delicately-flavored, fresh water fish that is flaky, but just firm enough for grilling. Brenton Blanchard shows a simple preparation of a delicious and healthy grilled dish. Fresh fruit salsa provides a balance of sweetness, acidity and heat to brighten the flavor of t...

How To: Make a BBQ-glaze

Don't just make any barbecue sauce, try something different, try something "award winning". This BBQ glaze is pretty easy, and has a sweet, sour flavor with mystery ingredients that provide aromatics. If you're cooking meat tonight, this barbecue glaze is the perfect flavoring to add.

News: Shrimp made Scampi Style

This are photos from the first dish I made which was Shrimp made Scampi style, I made a few mistakes but far less than I had predicted so an overall success for my first real cooking attempt although the shrimps lacked flavor which I believe is due to lack of salt.

News: Would You Eat This? Red Velvet Fried Chicken

Ok...so I have decided to start a new tag called "would you eat this". Seriously, would you? I love me a good red velvet cake and my husband can tell you how much I love fried chicken, but would you bring these two great flavors together? The chicken is fried in a red velvet batter, AND it's served with cream-cheesed infused mashed potatoes.

How To: Make triple citrus meringue tart

Make triple citrus meringue tart. Lemon custard, meringue and flaky crust are combined with lime and orange flavoring, putting a unique spin on an original lemon meringue pie. In part one, they demonstrate how to take the orange zest off the orange, chop it up, make the dough, and slice lemons. Make triple citrus meringue tart.

How To: Make shrimp bisque

Thick Shrimp Bisque, a deliciously creamy soup flavoured with herbs. Garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley. Enjoy our shrimp bisque recipe. Make shrimp bisque.

How To: Eat a whole fish

A whole fish is just as easy to prepare as a fillet, and it makes a stunning presentation. Enjoying it will take just a little more navigation on the part of your guests to avoid the bones, but the flavor imparted by a fish cooked on the bone is worth every extra effort. Eat a whole fish.

How To: Make mocha ganache

Chef Gale Gand demonstrates how to make mocha ganache. The flavors of chocolate and coffee mix in this rich and fudgy ganache. She starts with cream and milk, bring it to a boil and add coffee and sugar -- then finally add the chocolate. Make mocha ganache.