Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Tri-tip steaks are a coveted cut of beef due to their rarity and flavor. In a July 2010 article for "The New York Times," Mark Bittman writes that there are only two tri-tips in an entire cow. Cut from the bottom of the sirloin region, the tri-tip's thickness and marbling produce a richly flavored steak.
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Rice noodles are called "pad" in Thailand, "kaho" in Laos and "bun" in Vietnam. Central to Southeast Asian cuisine, rice noodles contain flour made from the most abundant grain in the region.
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Traditional pasta carbonara uses raw egg, pancetta, parmesan cheese and cracked black pepper to create a sauce. This classic bacon-and-egg dish is an Italian cuisine staple and is a favorite across continents.
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