For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition .

This recipe yields 1 gallon, 2¾ cups of pork chili verde and 3 gallons and 2 cups of rice to make 50 servings: ⅜ cup or 3-ounce ladle of po

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition .

This recipe yields 3 gallons and 2 cups of tuna and chickpea salad for 50 servings: 1 cup or one number 4 scoop.

Ingredients list includes measu

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition .

This recipe yields 40–10 ounce Southwestern Chicken Salad with 1 ounce chipotle dressing.

Ingredients list includes measure by weight or v

Every part of a corn cob is usable, so don’t waste a thing: use the charred kernels in a spicy lime sauce, the husks for wrapping coconut prawn tamales, and empty cobs to lend a subtle flavour to set coffee liqueur custards

M aking use of things that are often thrown away in the kitch

There's a reason cast iron pans have been around for literal generations. These prized kitchen implements are often passed down through the family. Cast iron can last practically forever, and pans made from the stuff are basically indestructible. You can use cast iron on the stovetop or in the

Take a look around your kitchen. Among your cast iron skillets, sharp chef's knives, and nesting glass baking dishes, we're willing to bet you've also got at least a few wooden utensils of varying shapes and sizes. And why not? Wooden spoons, spatulas, and other utensils are a staple for most

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These sturdy pans are a kitchen essential.

Cast iron skillets are the workho

If a cast-iron skillet is a fixture in your kitchen, then you already value its versatility. You have probably used it for frying eggs and plenty of bacon, baking cornbread or a tarte tatin, braising chicken legs, and searing a ribeye steak. (You may even have packed your cast-iron skillet int

Two writers go head-to-head on the merits and inferiorities of tacos made with crispy tortillas.

David Courtney, a.k.a. the Texanist, is a staff writer.

Mike Hall writes about criminals, musicians, the law, and barbecue.

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