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What is a Chocolate Fountain? By : Joseph Then
A chocolate fountain is usually made of stainless steel and serves melted chocolate. A motor at the base heats the chocolate placed in the heating tray. The heated chocolate then goes up through a column and when it gets to the top, flows down over multiple tiers. This chocolate flows over each tray until it reaches the base.
Unique Wedding Favors Series: Personalized Tea Favors and Sweet Honey By : Christine Harrell
Learn about the culture of tea favors and just how they are the perfect wedding favor to give at any wedding engagement.
The Game of Catering By : Frances Coleman
When you first meet a customer for a catering job, you must make the right impression...
Glorious Garlic By : Phyllis Wasserman
Garlic, very special for cooking and oh it's medicinal properties!
Online Food Delivery Services Are Tops By : Sandra Stammberger
Have you realized how much time you spend shopping at the grocery store? Are you sick and tired of having to waste this precious time, when you could be spending it with your family instead? If so then you need to start looking into food deliver services in your area. These services are catching on like wildfire and more and more communities are cashing in on these great deals and wonderful time savers.
The Incredible Edible Olive By : Lee Dobbins
Olives have been eaten and the oil used since biblical times but it wasn't until recently that they have enjoyed so much press due to their cardioprotective properties. Find out more about this amazing food including the many varieties of olives available.
Is it a Grill, a Broiler or a Salamander? By : Michael Sheridan
Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type.
Change Your Diet, and Eat the Mediterranean Way By : Dave Saunders
Mediterranean food diets are increasing in popularity because they are not based on popularized fads but rather a model which comes from literally thousands of years of use. Discover the principals behind the Mediterranean diet and apply them for a better tasting, and better for you, diet.
The Gentle Art of Poaching By : Michael Sheridan
Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point
Buying a Barbeque Grill By : Charles Kassotis
Before shopping, give some thought to the type of grill that will best suit your lifestyle, eating habits, and convenience. This article offers guidelines for consideration to those who are planning to buy an outdoor cooking grill.
Boiling - The Test of a Good Cook By : Michael Sheridan
The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears.
Thicken That Sauce! By : Michael Sheridan
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently.
Is Your Cookware Poisoning You? By : Michael Sheridan
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds in the home. So how safe are they for you?
The Art of the Marinade By : Michael Sheridan
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why.
How to Peel Almost Anything By : Michael Sheridan
If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand.
Reductions; Proving That Less is More By : Michael Sheridan
Any liquid can be reduced just by heating it - but why would you want to do that?
Don't Burn It - Roast It! By : Michael Sheridan
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it. Let's put this myth to bed once and for all.
Oil or Butter? They Are Both Fat! By : Michael Sheridan
The amount of fat you eat is largely determined by the way your food is cooked. Using the right oil is not just a question of flavor, but of temperature too.
The Perfect Omelet(te), How to Cook It By : Michael Sheridan
Eggs are one of Nature's little wonders, and what do we do with them? We smash them, beat them and fry them into a leathery submission! Well here's my homage to the humble egg.
How to Cook Lobster By : Michael Sheridan
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.
Herbs and Spices By : Michael Sheridan
Blending herbs and spices with food is the essence of great cooking. It's also far more simple than you might have been led to believe.
Information By: Mr Financing
Did you know the ecomony is going to get much much worse?

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