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Schnitzel also goes by other regional names—dishes you might not otherwise associate with name schnitzel, but would recognize by the similarity of preparation techniques. Escalope, scallopine, scallop, cutlet—these are among the myriad names used for the same cuts of meat and poultry that make schnitzel.
Balsamic vinegar is one of those condiments that we consider a must-have in any home chef’s pantry. But not just any old bottle from the supermarket will do. It must be a true balsamic. What constitutes a true balsamic? Read on to find out. And once you learn more and refine your taste for balsamic […]
In honor of National Sandwich Month, this Culinary Classic article features a classic sandwich. Though there is no direct trail to an inventor of the BLT, it appears to have developed in the early 1900s in the United Kingdom and United States as part of the rise in popularity of what were known as club […]
Grill tongs are extensions of your arm and hand and allow you to work over a scorching fire without fear of getting burned. For most purposes one pair of tongs will suffice. However, having a backup pair is also a good idea. Spring-loaded tongs can break making them impossible to use. Also, if you have […]
It seems like there is a holiday out there to celebrate just about everything. And plenty of them are very specific or just plain weird food holidays—such as “Something on a Stick Day,” “Turkey Neck Soup Day,” or “Chocolate Covered Insects Day.” But the one food holiday that we actually look forward to each year […]
More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of […]
Mustard is the world’s oldest condiment. Celebrated in the U.S. with National Mustard Day on August 3, it is the most universally used condiment in the world, as well. Whole, cracked, ground, and powdered mustard seeds have been mixed with other ingredients to create a sauce of many hues and intensities since the days of […]
The preparation of London Broil is a thoroughly American creation, one that dates back to colonial times, but was different from today’s version. Back then, a relatively thin and less tender cut of steak was pan-fried and cut into thin slices on the bias across the grain. Today’s version includes marinating the steak for several […]
When you want a milder, lighter option for the grill, veal is the answer. Although veal is not commonly thought of as a grilling item, it’s versatile in that its delicate flavor lends itself to pairing well with other flavors, spices, and sauces. Plus, a lighter-on-the-palate option is always welcome on a sultry, hot summer’s […]