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Tag:
cooking demos
Experience the art of culinary presentation! Explore articles that dissect the techniques and strategies behind captivating cooking demonstrations that inspire.
5 Essential Knife Cutting Techniques for Professional Chefs
This guide shares essential knife skills for professional chefs. Enhance your precision and kitchen safety with detailed techniques and practical applications.
How to Cube a Potato: A Beginner’s Guide with Recipes
Discover how to cube a potato like a pro with our comprehensive guide. From prep to storage, get tips for perfectly dicing potatoes for your recipes every time.
Paring Knife 101: Beginner’s Guide to Perfect Peeling and Trimming
The paring knife is the workhorse of the kitchen. Find out more about its history and how to use it.
What Is Sous Vide? A Beginner’s Guide to Precision Cooking
Discover sous vide, the niche culinary technique that can help you cook succulent dishes like the professionals!
How to Carve a Chicken Like a Professional Chef
Discover how to carve a chicken the way a professional would, allowing you to maximize flavor, minimize waste, and create a stunning presentation.
Learning How to Cook: A Guide for Beginners
If you want to learn how to cook, start here. Tips for practicing techniques, conversion tables, and how to take the next steps beyond beginner.
Beef Carving 101: How to Cut Corned Beef, Roast, and More
Discover the art of beef carving! Learn to prepare and cut corned beef, tenderloin, and prime rib with expert tips in this comprehensive guide.
Beef Cuts Explained: Different Cuts of Beef Every Professional Cook Should Know
Up your cooking game with this guide to understanding how beef cuts are created and categorized!
How to Butterfly Cut Meats and Poultry
Find out what a butterfly cut is, why it’s important, and the proper technique in this butterfly cutting guide.
Fiesta Flavors: Spicing Up Cinco de Mayo Celebrations
At Escoffier, we love a good party, and Cinco de Mayo probably ranks as one of the best! In the United States, we celebrate the day with dance, song, and, of course.... food!
Winning Recipes: Trotting Through the Kentucky Derby Kitchen
Escoffier is running for the roses with five delicious derby-themed recipes. Chef Instructor Luke Shaffer has compiled a time-tested classic menu from the starting gate to the finish line.
How to Fillet a Fish: A Beginner’s Guide
Ditch pre-cuts and discover how you can fillet a fish! This beginner's guide breaks down the process into simple steps, tips, and common mistakes.
The Guide to Tex-Mex Cuisine: History, Ingredients, and Techniques
Explore the vibrant history and unique flavors of Tex-Mex cuisine and what makes it distinct from Mexican food.
Mardi Gras Magic: Festive Fat Tuesday Recipes for a Flavorful Celebration
Get ready to tantalize your Mardi Gras taste buds with recipes for Jambalaya, NOLA fav beignets, and New Orleans signature cocktails.
5 Decorative Bread Scoring Techniques
Discover the art of decorative bread scoring and elevate your bread's appearance with beautiful patterns and designs.
How to Make a Great Charcuterie Board
Anyone can learn how to make a great charcuterie board, no culinary expertise required! Simply pick your palette, explore your creativity, and enjoy.
Tandoori Cooking: 5 Secrets Behind Indian Clay Oven Techniques
Discover the secrets behind tandoori cooking and the vibrant flavors that have captivated taste buds for centuries.
Holiday Lamb Dinner Recipe
Are you searching for a new and delicious recipe to serve during the holiday season? Escoffier Chef Instructor Matthew Fairfield’s...
How to Make Pecan Pie Filling
There’s nothing quite like the comforting aroma of freshly baked goods on Thanksgiving day to warm hearts and boost spirits....
How To Make The Five Mother Sauces
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for...
How to Make a Blackberry Galette
As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
Baking Basics: Essential Baking Tips & Techniques for Beginners
Every baker can benefit from some foundational baking techniques. Pastry school can help you pick up these skills.
How to Make Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
4 Tips For Cooking With Bison
Bison is a tasty meat that can offer unique cooking challenges for eager young chefs.
How to Make Popovers: A Recipe
Curious about how to make popovers at home? Explore this easy popover recipe and discover the essential ways to serve them!
How to Make Fish Tacos
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
How to Make Savory Crepes with Mornay Sauce
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
How to Make Crepes
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this thin pancake.
How to Make Fudge: 3 Tips for Making Your Best Fudge
Find out how to make delicious, smooth fudge with tips on temperature control, ingredients, avoiding grainy texture, and adjustments for altitude.
Grab Your Piece of the Pie!
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
Treat Your Sweetie to a Valentine’s Day Delight – Chocolate Raspberry Tarts
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
How to Make Potatoes Au Gratin
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
How to Make Coeur a la Creme with Raspberry Sauce
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
No Booze Resolution? No Problem. Bring on the Mocktails!
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
How to Make Dark Chocolate Peppermint Truffles
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
How to Make Latke with Shredded Chicken Confit and Crème Fraîche
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
How to Make Bread from Scratch
Wondering how to make bread from scratch? Discover the basic process, including proofing, kneading, and shaping, plus explore different yeast variations.
Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
How to Make Ratatouille and Polenta
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
How to Make Chicken Francaise
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
