Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips. Salsa is often a tomato based sauce or dip which is heterogeneous and includes additional components such as (but not limited to) onions, peppers,…

On Methods of Cooking – Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently. Stewing is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This…

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables,…

The earliest cookbooks on record seem to be mainly lists of recipes for what would now be called haute cuisine, and were often written primarily to either provide a record of the author’s favorite dishes or to train professional cooks for banquets and upper-class, private homes. Many of these cookbooks, therefore, provide only limited sociological…

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. There are many combinations and proportions of types of flour and other…