Cake Blogs

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Cake decorating is my creative outlet and I love it! It all started with making fun cakes for my kids’ birthdays. I made pandas, elephants, frogs, snakes and puppies. Then, I finally decided to take a Wilton cake decorating class and expand my horizons. I discovered a lot of basic techniques that I didn’t know I didn’t know!

I also love experimenting with cake recipes and putting my own spin on old favorites. To me, the way a cake tastes is just as important as the way it looks! But I sure do love pretty cakes. [Read more]

Indian Food Blog – Healthy Home Cooking

Indian Cuisine

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Saffrontrail – the food blog was started in May 2005 to showcase healthy vegetarian home cooking. Being a medical doctor with a specialization in nutrition, the blog reflects the author’s interests in healthy eating. The blog has a variety of recipes from across the world, most of the posts having a tip or two touching upon nutrition.

I also review products, restaurants and any other food events if I think it falls under the scope of my blog. My stories are about health, nutrition, food and lifestyle. I believe in submitting well-researched quality writing and I take deadlines seriously. [Read more]

Differences between Traditional Indian Food and British Indian Food

Indian Cuisine

Indian cuisine is internationally famous for its diverse food variety. The traditional Indian Cuisine is perhaps one of the most varied cuisines that there are in the world. Each of the various provinces of India has unique traditions and distinctive food choices. The common ingredients used for cooking in these provinces also vary besides their cooking methods and mediums. Besides the countless appetizers, there are vegetable dishes, lentil dishes, meat dishes and then of course there are many snacks and desserts which make up the delicious and rich Indian food.

Traditional Indian food cannot be cooked without the right and extensive use of the numerous spices. From cardamom, chillies, fennel seeds, fenugreek seeds, coriander, cloves to cinnamon, nutmeg and saffron, Indian Cuisine has it all. There are many ways these spices can be used and these different ways bring out the different tastes in each of the different meals. It is not easy to learn how and how much each spice has to be used in a dish.

The traditional Indian cuisine is very different from the English cuisine that is a part of British history. However it is true that their long association in the past has led to each other’s influence on both the cuisines. Now Indian food is fairly common in Britain. But is the British Indian food and traditional Indian food the same? The simple answer to this question is ‘No.’

There are many reasons why British Indian food and traditional Indian food are not the same. Some of these are listed below.

• First of all, many of the traditional Indian dishes are quite hot and spicy whereas the English cuisine isn’t. Therefore when Indian Cuisine became popular in Britain it had to amend itself in order to be widely acceptable with the Britons. The Indian food found in Britain is not spicy as back home.

• Most of the Indians are vegetarians which is why meat is excluded from most of the dishes. There is no such restriction in Britain and therefore many of the Indian curries which are becoming popular in Britain include chicken and other meat.

• Some of the dishes, like Chicken Tikka Masala, are entirely new Indian dishes that took birth in Britain. Because the BBQ Chicken Tikka is a popular yet spicy food in India, the Britons made a few changes to it and added a bit of gravy to it to cut down on its spice.

The 99 Cent Chef Blog

Chef Blog

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It’s one thing to be able to find cheap food. It’s another to be able to make a decent meal out of it. That’s where Billy Vasquez, “The 99 Cent Chef”, comes in. The 99 Cent Chef is a fun, carefree blog about eating, recipes, and food videos in Los Angeles, though out of towners will enjoy the site, too. The Chef takes the haute out of cuisine, creating recipes for the people. He cooks with ingredients costing about 99.99 cents, or less. He also finds great meal deals throughout Los Angeles — featuring playful prose, delicious photos and clever videos. The author, Billy Vasquez, occasionally shops at the 99 Cents Only Store, with which he is not affiliated. [Read more]

The Cookbook Blog: Cookbooks, Recipes, Reviews and Other Things

Cookbook Blogs

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The Cookbook Blog is, obviously, about cookbooks. Because stained and spattered cookbooks are incidental artwork, badges of honor, and a documentation of adventure. Stained smartphones are expensive, and frustrating.

Cookbooks are also a way to learn about different people, cultures, and cuisines. They are interactive books, capable of improving your skills and knowledge in a kitchen, and in the world around you. They’re also retro, like CDs, and look damn good on a kitchen shelf.

So cook, read, buy cookbooks, or feel free to simply look at pictures and move along.

Look forward to more books and more cuisines as the weeks and months unfold, as well as cookbook reviews, author interviews, recipes, and more. [Read more]

Healthy Thai Food

From all of the world cuisines, it is Thai food which provides consistency as a healthy and well balanced diet. Thai food is an amalgamation of various different elements from around the continents taking all the best and healthy options of other countries and leaving out the not so healthy elements. As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, properties associated with turmeric include anti-flammatory and antioxidant elements. Both of these are great preventers for diseases and illnesses including cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal, a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body’s ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is probably the most well known ingredient used in Thai cuisine. Like every other herb used in Thai cuisine, coriander is very good for the digestion system and also helps to strengthen the immune system. Thai cuisine includes a range of seafood, fish, salads which are all great alternatives to red meat dishes. Thai cuisine offers meals which are well balanced for a healthy diet.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one’s waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

101 CookBooks

cook, recipes, kitchen


The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection – I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door – always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines – neatly organized by course, flavor, region, or ingredient. [Read more]

Blog Chef

chef, cooking, dinner

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Hello and welcome to BlogChef. My name is Bobby and I’m from Michigan. This website was started in late January 2007 and continues to grow. I started this website because I love cooking food, writing about food, and taking pictures of food. I will be posting mostly recipes, but also other articles relating to the culinary world in general. I will be posting articles as often as I can.

A lot of the recipes on this site came from various sources. I do not claim most of these recipes as my own. I try to post recipes that I have found over recent years that are nothing but the best of the best. If you have a recipe that you think would go great on this site, along with a digital camera, and would like to make a guest post. [Read more]

12 Essential Tips For Tasting And Repairing Homemade Wine

taste, cook, recipe

All large wine producers have an oenologist (wine maker) on staff that has the delicate job of tasting and adjusting all the wine that the label produces. For small vineyards, this can be one person; for larger corporations, this can be a huge team of people, all tasting and mixing the wine to find the perfect balance of sweet, acidic, tannic, and more.

When making your own wine, you are the oenologist. Below is a simple list of how to recognize a problem with your homemade wine, and if found, how to fix it:

  • Firstly you must taste your wine. This can be done at any stage, but if the wine is not finished fermenting, it will not be as strong. First, select the proper wine glass. For red wines, this should be a broad and round glass; for white wines, the glass will be narrower. Next fill the glass up to where the curve starts in the bowl of the glass. It is usually about a quarter of the way full.
  • Now, before you even think of tasting, you must look and smell the wine first. Hold the glass against a white background and tilt it so that you can see through your homemade wine. If you cannot see through it, the glass is too full.
  • Now recognize the color. For light whites wines, the color should be light gold with maybe a touch of green tint. For full-bodied red wine, the color should be deep maroon or almost purple.
  • If there is a brown tinge around the edge, this means that your wine has been exposed to too much oxygen and you need to make sure there are no air leaks in your system. This can also cause the wine to taste like sherry. If so, make sure all your containers are stopped up. To fix this, add one Campden tablet for each gallon.
  • Now smell your wine. Stick your nose into the glass and breathe three times getting deeper each time. Now recognize the aromas of the bouquet (how the wine smells). In white wines, some common aromas are green apple, honey, or flowers. In red wines, you can often smell plums, blackberries, or chocolate.
  • If your wine has an unpleasant smell, there could be a problem. If your wine smells sulfurous, it means the yeast was added to a sulphited must too soon. Try adding one Campden tablet per gallon. If this doesn’t work, you will have to throw away your homemade wine.
  • If the wine smells mousey, like vinegar, or medicinal, there is no remedy. You will have to throw the wine out.  These are caused by the presence of bacteria in the must. Next time, be sure to sanitize all equipment thoroughly. A medicinal smell may also be caused by lack of acid in the must, next time be sure to add more acid.
  • Now you must taste your homemade wine. Take a small sip and roll it around your mouth making sure to get it on all the parts of your tongue. You can also try aerating it in your mouth by breathing in and kind of gurgling the wine. You may look a little silly while doing this, but don’t worry, no one is watching you.
  • Take time to think about what flavors come through on your palate and enjoy your homemade wine. You may taste apple or berry, or other fruit flavors. You may also taste some spices, chocolate, or black pepper coming through.  If you are having trouble enjoying your homemade wine, this may mean there was an error.
  • If the wine tastes too sweet, this means that the wine has stopped fermenting. Usually this is because it has reached its maximum alcohol content. Try mixing in some dry wine until you reach your desired flavor and do not add as much sugar next time.
  • If your wine is too acidic, you can add a “wine acid reduction solution” or potassium carbonate solution. If the wine lacks “bouquet” and overall aroma on the nose and the palate, there is not enough acid in the must. Add 1 teaspoon lactic acid per gallon and let ferment further.
  • If your wine tastes flat or lacks body, you can try a few things. Add tannin if it is too flat or try adding more concentrated grape juice. If the homemade wine is too bitter, add isinglass.

Whatever the problem is, you can always make sure to fix it the next time you try and make homemade wine. And no matter what other people may think, as long as you think it tastes good, that is all that matters.


Make Tasty Wine

wine, beer, nutrition


Make Tasty Wine is a site dedicated to bringing the expertise and knowledge of professional winemakers to aspiring home winemakers everywhere. It started as a site selling an e-book on making wine at home. Now 12 months support from an award-winning winemaker in Napa has been added to the book and we are working on evolving that further to a full-on membership program.

Laura Brown is the author of the book Make Tasty Wine. As a passionate winemaker, she has researched and experimented with many types of homemade wine for more than 20 years. She lives with her husband on a farm in the rural south where they grow much of the fruit they use to make homemade wine.  She shares her homemade winemaking experiences in the book, Make Tasty Wine, which is a “must read” for anyone interested in making their own delicious and flavorful wines. [Read more]