Food and Drink Articles (Sorted by date)

Pour On The BBQ Sauce!

When I was growing up, I loved the flavor of bbq sauce. I ate it on everything from hamburgers to onion rings. Much to my mother’s disappointment, bbq sauce graced our dinner table every night.
James L. PaletaNovember 22, 2006

Pork: The Berkshire Breed

Three hundred years ago - so legend has it - Oliver Cromwell's army, discovered the Berkshire hog in winter quarters at Reading, the county seat of the shire of Berks in England.
David Russo VMD, PhDNovember 21, 2006

Veal: A Few Notes

Veal is a calf under one year-old with the teeth of a young animal, weighing less than 600lbs. and of approximately four months of age. Today young calves start eating forages of various type and unfortunately, often with added hormones, quite...
David Russo VMD, PhDNovember 21, 2006

Cuisine and Cooking

The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages.
David Russo VMD, PhDNovember 21, 2006

The Iron Chef

Do you remember that old television series about cooking called “Iron Chef” which ran from 1993 to 2002? Since over 300 episodes of that show have been aired (and are still actually in syndication today), I’m pretty sure that anyone...
Kadence BuchananNovember 21, 2006

Duck Al' Orange - Alias: Canard a l'Orange; Duck in Orange Sauce

The right and easy way to prepare Duck al' Orange. Please use bitter oranges.Here I propose an easy way to prepare the famous "Canard a l' Orange".
David Russo VMD, PhDNovember 21, 2006

A few notices, curiosities and some advice for tasting caviar a delicacy originating in Russia but nowadays imitated and produced almost everywhere.

Like it or not, everyone knows that it is a Russian specialty, inseparable from vodka... The word, however, is of Turkish origin: "Kawiar" became "caviale" in Italian, then "caviar" in French, all this before the...
David Russo VMD, PhDNovember 21, 2006

The Secrets of Smoked Salmon

Wild, superior, caught in the open ocean or raised in the splendid isles of Northern Europe; many of the self-aggrandizing statements brought upon this product, apart from being difficult to verify, are also devoid of any real import.
David Russo VMD, PhDNovember 21, 2006

Salt and Vinegar: Two Extreme Flavors

With these two precious ingredients we enter the dominion of fire. They both are the most pleasant substances in gastronomy, we cannot do without salt, but we do not have to forget that they dry up and burn food.
David Russo VMD, PhDNovember 21, 2006

I Love Italian Wine and Food - The Sicily Region

If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour.Sicily is the football kicked by the Italian boot.
Levi ReissNovember 21, 2006