culinary

Anova Culinary Precision Oven review: A first-generation product for food geeks

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(Image: Anova)

The last year has been a challenging experience for us in several respects, including forced isolation from our friends, family, and co-workers, but it has also increased the time many of us have spent in our kitchens and preparing meals.

Meal preparation can be therapeutic, but it can also be tiring. And it can be frustrating when the results end up very different from what we intended due to the lack of precision we may have in cooking proteins, vegetables, and baking.

There’s nothing worse than overcooking a nice piece of beef or fish. So, how do you

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Latter-day Saint food bloggers have been a source of comforting recipes and culinary advice during the pandemic

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It took a pandemic and a societal shutdown — schools moving online, offices forced to telecommute, and restaurants restricted to takeout — for the dying art of home cooking to be resurrected.

It happened one soup pot, macaroni casserole and bread loaf at a time in kitchens across the country, including Utah.

And to whom, in many cases, did these cooks turn for comforting recipes and culinary advice in a time of need?

Some of Utah’s top Latter-day Saint food bloggers.

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Culinary community in Santa Fe area mourns young Native chef | Local News

Kyle Pacheco found his calling in cooking and was a beloved star and graduate of Santa Fe Community College’s culinary arts program.

Pacheco died unexpectedly last week at age 27. The cause of his death is unclear, although some acquaintances said he died in his sleep at his home in Santo Domingo Pueblo, also known as Kewa Pueblo.

Pacheco learned how to cook traditional Kewa food from his grandmother and eventually blended that knowledge with the understanding of how to prepare more conventional plates.

Jerry Dakan, director of Santa Fe Community College’s culinary program, recalled Pacheco once describing how to

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Shola Olunloyo is putting Nigerian food in culinary spotlight

In 2017, I was invited to participate in a festival at the Culinary Institute of America — the Hogwarts of chef schools is how I have since came to understand it — called “Worlds of Flavor.” This was the first time I had the opportunity to cook alongside other chefs of color — specifically, Black chefs with African roots, cooking African food at a level that would inspire and command me to step out of my comfort zone.

It was there that I met Shola Olunloyo, the 45-year-old Nigerian wizard of gastronomy who secured the first-ever residency at the nonprofit

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