I’m sure you’ve seen fresh herbs being used by chefs on TV and even found them in your food at restaurants, but for a lot of people, they can be intimidating. There’s a lot to consider when using fresh herbs, their flavour is a little different than the homogenous dried stuff we are used to, how do you prep them, and what do you do with the remainder?

Using fresh herbs in cooking doesn’t have to be scary, it’s actually pretty easy and rewarding. Not to mention that fresh herbs are usually rather pretty and have numerous health benefits. Learning to use fresh herbs in cooking can really help you take it to the next level….

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Knowing the difference between soup and stew isn’t something that is really going to make you a better chef.  However, it is often a topic that comes up as many people get more and more into cooking. So it’s a topic that I’ve decided to tackle here in my cooking lessons series. Both soups and stews rely on the same base ingredients cooked in liquid, but the main difference here is that stews use less liquid. Now if it were really just that simple, that’s where this post would end, but there’s a bit more to it than that.

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Vegetables can be both the easiest and hardest things to cook since there are so many varieties of vegetables and so many ways to cook them. In today’s Cooking Lesson we are going to look at a few basic ways to prepare vegetables whether it be for a side dish or a step in preparing another recipe.

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The goal of this cooking school series is to get more people in the kitchen. I fully believe that cooking at home is better for our individual health, the environments, and society as a whole. However, I understand that there are a lot of hang-ups for people to actually start cooking. One of the main complaints that I hear is not knowing what to cook.

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