Tips & Tricks

Although eggs have received a bad reputation in recent years, eggs are actually a high nutritious and healthy food. They are a good source of protein, low in calories, and a great source of choline. About 90% of Americans are choline…

There are essentially six types of potatoes: Russet, red, yellow, white, fingerling, and blue. Each has its own characteristics, and knowing which one is most suited to your dish goes a long way toward making what you cook delicious. At…

The season on baking sheets is upon us. Although chefs and bakers use baking sheets all year long, between November and December they often get more use than at any other time of the year. If your baking sheets are looking shabby or not…

Tangy and sweet pomegranates are one of the most delicious, versatile, and healthy fruits available. They are an excellent source of vitamin C and potassium, and a great source of fiber and cancer-fighting antioxidants. In fact, while…

Autumn is nut time, and walnuts provide a rich, earthy flavor to a wide variety of dishes, from desserts to main courses. Walnuts are also part of a good diet; they are plentiful in omega-3 fatty acids. Studies show that eating a handful of…

When making pumpkin pie, pumpkin soup, or one of Our Deer’s delicious pumpkin recipes, you could use canned pumpkin and end up with a tasty dish. But as all good chefs know, fresh is best. So why not make your next pumpkin recipe with…

Johnny Appleseed is an American legend, and at least one reason apple (and apple pie) are considered "All American." Appleseed’s real name was John Chapman, and in the 18th and early 19th century, he longed for a land where apple trees were…

Goose, which was enjoyed at meals at least as far back as the ancient Egyptian times, has a unique flavor few modern Americans have tasted. Although roast goose was a staple among early American settlers, somewhere along the way, goose…

Fall equals venison for millions of Americans. And while once venison (deer and elk meat) was considered indulgent or even "backwoods," today venison is a treat in the nation’s finest restaurants. The reasons for this are two-fold.…

According to cookbook author Kate Heyhoe, a slew of cookbooks focusing on vegetarian food or cutting back on meat are coming. Heyhoe applauds this at least in part because she considers it more "green." Eat less meat, she says, and you…