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Today's Foodism: So Tell Me . . . Is It as Pleasing for You as It Is for Me?

As true as these words are, I believe the same can be said for any cook—anyone—who wants to derive a measure of appreciation and worth for what they are preparing for others. 25 more words

Foodisms

Today's Foodism: Take a Bite out of the Big Apple for Lunch

Manhattan is a bustling city, known the world over for it’s unique style, eclectic inhabitants and dramatic skyline. Oh, and of course, the food. Lunch anyone?

Foodisms

Today's Foodism: I'll Take a Little Fat with My Food

Whoever doubts that fat does not add glorious flavor to foods obviously hasn’t tried duck. 

Foodisms

Today's Foodism: Set the Tone for a Wonderful Meal

When you walk into your kitchen to prepare a meal, what kind of mood are you in? Your mood is expressed through your food. Bad mood? 8 more words

Foodisms

Today's Foodism: Drink the Magic

Succinct and to the point. I enjoy a bit of magic at the bewitching hour of wine-o’clock.

Foodisms

Today's Foodism: Express Yourself

Who have you expressed yourself to lately?

Foodisms

Today's Foodism: I Wonder if Scientists Are Good Bakers?

Unlike cooking, baking is more precise and relies somewhat on scientific properties to occur. I used to love science. I still do … as long as it continues to produces wonderful pastries.

Foodisms