Articles written by Brian Smith

A mousseline sauce is a rich, creamy sauce that can also double as a sumptuous dip for prepared vegetables or cooked shellfish.

Jan 8, 2009 - Brian Smith

A Marsala sauce is one of the most classic culinary sauces that an at-home chef can learn how to make.

Jan 8, 2009 - Brian Smith

Béarnaise sauce is a classic herbed butter sauce that accents any red meat or grilled vegetable dish.

Jan 8, 2009 - Brian Smith

Hollandaise sauce is arguably the most feared sauce in the culinary world. Even the most experienced chef can struggle to perfect the sauce's rich velvety texture.

Dec 16, 2008 - Brian Smith

Greek cuisine can be defined by its rich local flora, bountiful seas, and an ancient history that stretches from the beginnings of civilization.

Dec 12, 2008 - Brian Smith

A citrus-saffron broth is both a simple and exotic stock that can add a level a flavor to sauces, soups, and paella dishes.

Dec 5, 2008 - Brian Smith

Avgolemeno (egg and lemon) soup has origins in Greece, and is made by thickening a chicken stock with egg yolks and lemon juice.

Nov 25, 2008 - Brian Smith

Portuguese cuisine can be defined by its abundant access to fresh seafood and its variety of spices derived from its historical trading empire.

Nov 23, 2008 - Brian Smith

A beurre blanc is a rich, buttery sauce traditionally used on fish or chicken. Although sophisticated, this sauce is easy for the at-home chef to prepare.

Nov 19, 2008 - Brian Smith

Due to a long history of localized governance, German cuisine varies greatly from region to region.

Nov 16, 2008 - Brian Smith

Shellfish stock is both a simple and flavorful addition to any chef's repertoire. Follow this basic recipe and the following tips to ensure a fresh and appetizing stock.

Nov 13, 2008 - Brian Smith

Difficult and time consuming to make, veal stock is, none the less, a rich and irreplaceable enhancement to many classic dishes.

Nov 13, 2008 - Brian Smith

From chicken noodle soup to a rich marsala sauce, chicken stock is both versatile and indispensible to the professional chef.

Nov 11, 2008 - Brian Smith

Referred to by the French as fonds de cuisine or "the foundations of cooking", stocks are the basic building blocks of any professional kitchen.

Nov 11, 2008 - Brian Smith

Russian people, like many other cultures, typically enjoy three meals a day: zavtrak or breakfast, obed or lunch, and uzhin or dinner.

Nov 9, 2008 - Brian Smith

Called desayuno, breakfast in Mexico consists of coffee and bread. However, a lush brunch or almuerzo is often enjoyed.

Nov 6, 2008 - Brian Smith

Mexican cuisine can be roughly divided into three culinary regions: Northern, Central, and Southern. While similar, each region is defined by certain localized ingredient

Oct 24, 2008 - Brian Smith

With a focus on tradition, technique, and mastery of style, French cuisine is arguably the most aesthetic cuisine in the world.

Oct 24, 2008 - Brian Smith