Braise (BRAYZ), taken from the 18th-century French word meaning coal, is a cooking method by which food, usually meats or vegetables, is browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for several hours.
Farmed or wild-caught fish? It’s an issue that consumers consider for both health and environmental reasons.
SAGE Executive Chef Rob Coutu and Registered Dietitians got together to share their thoughts about 2020 trends from both the culinary and nutritional perspectives.
It’s possible you might have heard recently that a plant-based revolution is happening in the U.
