FOOD 101

 Take on the summer heat with style thanks to these personalized sandals for men. Made with PU outsoles and edge-to-edge strap customization that will never peel, crack, or fade, these sandals come packed with both comfort and durability. The straps are made with neoprene and polyester to avoid chafing while the ergonomic sole keeps discomfort at bay.  .: Material: 100% PU (polyurethane) outsoles / polyester & neoprene straps .: Black & white outsole color options .: Printed strap surface .: Includes brand name on the bottom of the sole .: Blank product sourced from China .: *Straps are NOT removable  https://www.etsy.com/ca/listing/1715021199/mens-pu-slide-sandals?click_key=712b45da8eb33394aef10a49de0418c7770066ae%3A1715021199&click_sum=279031bc&ref=shop_home_active_41

 This classic unisex jersey short sleeve tee fits like a well-loved favorite. Soft cotton and quality print make users fall in love with it over and over again. These t-shirts have-ribbed knit collars to bolster shaping. The shoulders are tapered for a better fit over time. Dual side seams hold the garment's shape for longer.  .: Made with 100% Airlume combed and ring-spun cotton, a lightweight fabric (4.2 oz/yd² (142 g/m²)) that is easy to layer, breathable. Perfect for active and leisure wear.  .: The retail fit that is perfect for casual and semi-formal settings. The crew neckline adds a classic, neat style that's perfect for accessorizing. .: Bella+Canvas manufactures all its products in the US and internationally in humane, no-sweat-shop, sustainable way and is part of the Fair Labor Association as well as Platinum WRAP certified.   .: The tear-away label minimizes skin irritations. .: Fabric blends: Ash and Heather Prism colors - 99% Airlume combed and ring-spun cotton, 1

 Designed to keep anyone hydrated in ample style, this custom stainless steel water bottle is as robust as it is practical. Made with 18/8 food-grade stainless steel, it delivers long-lasting looks and stays like new for years on end. Each bottle is 20oz in size and features a wide neck for effortless sipping.  .: One size: 20oz (0.59 l) .: Material: 18/8 Food grade stainless steel .: Features a wide neck .: Black cap https://www.etsy.com/ca/listing/1715025107/stainless-steel-water-bottle?click_key=fffebe29973f6c050a4807bb897481de5f12cc7a%3A1715025107&click_sum=2f4c777f&ref=shop_home_active_26

Pet Hoodie Treat pet parents around the world to a custom pet hoodie for their four-legged family member. With 5 sizes to choose from, you're bound to deliver a great fit and an adorable look. Choose between a black or white rib color for some extra style points and print your artwork in stunning detail. .: Material: 100% polyester .: Available in 5 different sizes .: Black or White rib color option .: ½ inch folded edge .: Seam thread color automatically matched to design (black or white) .: Assembled in the USA from globally sourced parts https://www.etsy.com/ca/listing/1717465835/pet-hoodie?click_key=7e20f4307bf57bb96c03fd75896b0003c5c668e6%3A1717465835&click_sum=b12e19f4&ref=shop_home_active_2  

  Food 101 Merchandise on Etsy and Shopify.  https://34d86c-f5.myshopify.com https://www.etsy.com/shop/Food101Merchandise?ref=dashboard-header Food 101 Merchandise: Savor Style in Every Bite Welcome to Food 101 Merchandise, where your passion for food meets your flair for fashion and home decor. Founded by culinary enthusiasts with a taste for unique style, our store offers an exquisite collection of clothing and home merchandise, each piece designed to celebrate the art of food. From vibrant aprons and chef-inspired tees to quirky kitchen gadgets and tasteful home accents, every item in our collection is crafted to add a dash of flavor and fun to your daily routine. Whether you're a professional chef, a home cooking aficionado, or simply someone who loves to express their love for cuisine through what they wear and how they decorate, Food 101 Merchandise has something special for you. Dive into our world of tasteful designs and discover the perfect blend of comfort, style, and

  Here are some examples of miscellaneous sauces used in various cuisines:   1. Chimichurri Sauce: Chimichurri sauce is a vibrant and tangy sauce originating from Argentina. It is made with fresh herbs like parsley and cilantro, garlic, vinegar, olive oil, and red pepper flakes. Chimichurri is commonly served with grilled meats, especially steak.   2. Tzatziki Sauce: Tzatziki sauce is a creamy and refreshing sauce from Greek cuisine. It is made with strained yogurt, cucumbers, garlic, lemon juice, and dill or mint. Tzatziki is often served as a dip with pita bread or as a condiment for gyros and grilled meats.   3. Hoisin Sauce: Hoisin sauce is a thick and savoury sauce commonly used in Chinese and Vietnamese cuisine. It is made from soybeans, garlic, sugar, vinegar, and various spices. Hoisin sauce is often used as a glaze for roasted meats, a dipping sauce, or as an ingredient in stir-fries.   4. Salsa Verde: Salsa verde is a tangy and herbaceous sauce found in Italian, Spanish, and

  Velouté sauce is a classic French sauce made from a roux (a mixture of flour and butter) combined with a light stock, such as chicken, veal, or fish. It has a smooth and velvety texture and serves as a versatile base for many other sauces. Here are a few popular derivatives of Velouté sauce:   1. Allemande Sauce: Allemande sauce is a derivative of Velouté sauce that incorporates egg yolks and cream. The egg yolks and cream are whisked into the Velouté sauce, adding richness and a creamy texture. Allemande sauce is often used with roasted meats, poached fish, or as a base for other creamy sauces.   2. Suprême Sauce: Suprême sauce is a derivative of Velouté sauce that includes the addition of cream, butter, and lemon juice. The cream and butter enrich the sauce, while the lemon juice adds a subtle tanginess. Suprême sauce is commonly paired with poultry, such as chicken or turkey.   3. Poulette Sauce: Poulette sauce is made by combining Velouté sauce with egg yolks, cream, and chopped

  Tomato consommé is a clear and flavourful broth made primarily from tomatoes that have been clarified to remove impurities, resulting in a concentrated tomato flavour. Here's a general process for preparing tomato consommé:   1. Prepare the Tomato Base: Start by selecting ripe tomatoes. You can use a combination of fresh tomatoes or canned tomatoes for convenience. If using fresh tomatoes, blanch them in boiling water for a few seconds, then transfer them to an ice bath. Peel off the skins and remove the seeds. Chop the tomatoes into small pieces.   2. Simmer the Tomato Base: Place the chopped tomatoes in a pot and add a small amount of water or tomato juice. Simmer the tomatoes gently over low heat until they break down and release their juices. This helps extract the flavours from the tomatoes.   3. Strain the Tomato Base: Line a fine-mesh sieve or cheesecloth with a coffee filter or muslin cloth. Place it over a bowl or pot to catch the liquid. Pour the simmered tomato mixture

    Chicken consommé is a clear and flavourful broth made from chicken stock that has been carefully clarified to remove impurities and achieve a concentrated chicken flavour. Here's a general process for preparing chicken consommé:   1. Prepare the Chicken Stock: Start by making a rich chicken stock. This typically involves simmering chicken bones, such as chicken carcasses or chicken parts, along with aromatic vegetables like onions, carrots, and celery, in water for several hours. The long simmering time helps extract the flavours and nutrients from the bones and vegetables.   2. Clarification: To clarify the chicken stock and turn it into consommé, you'll need to create a raft. Combine a mixture of ground chicken or ground chicken with other ingredients like egg whites, finely chopped vegetables, and herbs. Mix them together and add them to the stock. The proteins in the ground chicken and egg whites help trap impurities and create a solid "raft" on top.   3. Simm

  Beef consommé is a clear and flavourful broth made from beef stock that has been clarified to remove impurities and create a richly concentrated flavour. Here's a general process for preparing beef consommé:   1. Prepare the Beef Stock: Start by making a rich beef stock. This involves simmering beef bones, such as beef shanks or soup bones, along with aromatic vegetables like onions, carrots, and celery, in water for several hours. The long simmering time helps extract the flavours and nutrients from the bones and vegetables.   2. Clarification: To clarify the beef stock and turn it into consommé, you'll need to create a raft. Combine a mixture of ground beef or ground beef with other ingredients like egg whites, finely chopped vegetables, and herbs. Mix them together and add them to the stock. The proteins in the ground beef and egg whites help trap impurities and create a solid "raft" on top.   3. Simmer and Skim: Place the pot with the stock and raft over low hea

    Consommé is a clarified and flavourful broth that has been carefully clarified to remove impurities, resulting in a clear and richly flavoured liquid. While there are various variations of consommé, here are five well-known varieties:   1. Classic Beef Consommé: Classic beef consommé is made from a rich beef stock that has been clarified using a process called clarification. The stock is combined with a mixture of ground beef, vegetables, and egg whites, then simmered and carefully strained to remove any solid particles, resulting in a clear and concentrated beef flavour.   2. Chicken Consommé: Chicken consommé is prepared similarly to beef consommé, but using chicken stock or a combination of chicken and veal. It follows the same clarification process, using a mixture of ground chicken, vegetables, and egg whites to clarify the stock and achieve a clear, golden broth with a delicate chicken flavour.   3. Mushroom Consommé: Mushroom consommé is a vegetarian or vegan alternative to

    There are countless types of soup, each with its own unique flavours, ingredients, and culinary traditions. Here are some examples of different types of soup from around the world:   1. Chicken Noodle Soup: A comforting classic, chicken noodle soup typically consists of chicken broth, cooked chicken, noodles, vegetables (such as carrots and celery), and herbs. It's a popular choice for its warmth and nourishing qualities.   2. Tomato Soup: Tomato soup is made from tomatoes, often pureed or blended, along with other ingredients like onions, garlic, and herbs. It's often served hot and can be enjoyed on its own or paired with grilled cheese sandwiches.   3. Minestrone: Minestrone is an Italian vegetable soup that usually includes a variety of vegetables, such as tomatoes, beans, carrots, celery, and pasta. It can be made with or without meat and is often flavoured with herbs and Parmesan cheese.   4. Pho: Pho is a Vietnamese soup consisting of a flavourful broth, rice noodles

Dessert sauces are sweet sauces that are commonly served with desserts to add flavour, moisture, and visual appeal. They can be drizzled over cakes, pastries, ice cream, or used as a dipping sauce. Here are some examples of popular dessert sauces:   1. Chocolate Sauce: Chocolate sauce is a classic dessert sauce made from melted chocolate, sugar, and cream. It is rich, smooth, and often used to top ice cream, brownies, or cakes. Variations include dark chocolate, milk chocolate, or white chocolate sauce.   2. Caramel Sauce: Caramel sauce is made by heating sugar until it melts and turns golden brown, then combining it with cream or butter to create a smooth and luscious sauce. Caramel sauce is commonly used in desserts like flan, bread pudding, or drizzled over apple pie.   3. Berry Sauce: Berry sauces are made by cooking or pureeing fresh or frozen berries with sugar. Common berry options include strawberries, raspberries, blueberries, or mixed berries. These sauces add a fruity and vi

    Compound butter sauces, also known as beurre composé sauces, are made by blending flavoured butter with other ingredients to create a rich and flavourful sauce. Here are a few examples of compound butter sauces:   1. Garlic Butter: Garlic butter is made by mixing softened butter with minced garlic and often includes herbs like parsley or chives. It adds a savoury and aromatic element to dishes and is commonly used with grilled meats, seafood, or as a spread for bread.   2. Herb Butter: Herb butter is made by combining butter with finely chopped fresh herbs such as parsley, thyme, rosemary, or basil. The herbs infuse the butter with their flavours, creating a versatile sauce that can be used for basting meats, flavouring vegetables, or melting over grilled fish.   3. Lemon Butter: Lemon butter, also known as beurre blanc, is made by combining butter, lemon juice, and sometimes white wine or vinegar. The acidity of the lemon adds a bright and tangy flavour to the butter, making it a

      Here are some examples of miscellaneous sauces used in various cuisines:   1. Chimichurri Sauce: Chimichurri sauce is a vibrant and tangy sauce originating from Argentina. It is made with fresh herbs like parsley and cilantro, garlic, vinegar, olive oil, and red pepper flakes. Chimichurri is commonly served with grilled meats, especially steak.   2. Tzatziki Sauce: Tzatziki sauce is a creamy and refreshing sauce from Greek cuisine. It is made with strained yogurt, cucumbers, garlic, lemon juice, and dill or mint. Tzatziki is often served as a dip with pita bread or as a condiment for gyros and grilled meats.   3. Hoisin Sauce: Hoisin sauce is a thick and savoury sauce commonly used in Chinese and Vietnamese cuisine. It is made from soybeans, garlic, sugar, vinegar, and various spices. Hoisin sauce is often used as a glaze for roasted meats, a dipping sauce, or as an ingredient in stir-fries.   4. Salsa Verde: Salsa verde is a tangy and herbaceous sauce found in Italian, Spanish,

Velouté sauce is a classic French sauce made from a roux (a mixture of flour and butter) combined with a light stock, such as chicken, veal, or fish. It has a smooth and velvety texture and serves as a versatile base for many other sauces. Here are a few popular derivatives of Velouté sauce:   1. Allemande Sauce: Allemande sauce is a derivative of Velouté sauce that incorporates egg yolks and cream. The egg yolks and cream are whisked into the Velouté sauce, adding richness and a creamy texture. Allemande sauce is often used with roasted meats, poached fish, or as a base for other creamy sauces.   2. Suprême Sauce: Suprême sauce is a derivative of Velouté sauce that includes the addition of cream, butter, and lemon juice. The cream and butter enrich the sauce, while the lemon juice adds a subtle tanginess. Suprême sauce is commonly paired with poultry, such as chicken or turkey.   3. Poulette Sauce: Poulette sauce is made by combining Velouté sauce with egg yolks, cream, and chopped he

    Tomato sauce is a versatile and widely used sauce made primarily from tomatoes, along with other ingredients such as onions, garlic, herbs, and spices. It serves as a base for various dishes and can be transformed into numerous derivatives. Here are a few popular examples of derivatives of tomato sauce:   1. Marinara Sauce: Marinara sauce is a simple and quick tomato sauce made with tomatoes, garlic, onions, herbs (such as basil and oregano), and sometimes a touch of olive oil. It is often used as a base for pasta dishes, pizzas, or as a dipping sauce.   2. Arrabbiata Sauce: Arrabbiata sauce is a spicy tomato sauce that includes red chilli peppers or red pepper flakes, garlic, onions, and sometimes a hint of white wine. The spiciness gives it a flavourful kick, and it is commonly served with pasta, especially penne.   3. Bolognese Sauce: Bolognese sauce, also known as ragù, is a rich and hearty tomato-based meat sauce. It typically includes ground meat (such as beef, veal, or pork)

  Consommé is a clarified and flavourful broth that has been carefully clarified to remove impurities, resulting in a clear and richly flavoured liquid. While there are various variations of consommé, here are five well-known varieties:   1. Classic Beef Consommé: Classic beef consommé is made from a rich beef stock that has been clarified using a process called clarification. The stock is combined with a mixture of ground beef, vegetables, and egg whites, then simmered and carefully strained to remove any solid particles, resulting in a clear and concentrated beef flavour.   2. Chicken Consommé: Chicken consommé is prepared similarly to beef consommé, but using chicken stock or a combination of chicken and veal. It follows the same clarification process, using a mixture of ground chicken, vegetables, and egg whites to clarify the stock and achieve a clear, golden broth with a delicate chicken flavour.   3. Mushroom Consommé: Mushroom consommé is a vegetarian or vegan alternative to me

    Hollandaise sauce is a rich and creamy French sauce made from butter, egg yolks, lemon juice, and a touch of seasoning. It is known for its smooth and velvety texture and is commonly served with eggs Benedict, fish, vegetables, and other dishes. Here are a few popular derivatives of Hollandaise sauce:   1. Béarnaise Sauce: Béarnaise sauce is a variation of Hollandaise sauce that incorporates the flavours of shallots, tarragon, and white wine or vinegar. Shallots are typically minced and cooked with vinegar and white wine, then combined with the Hollandaise sauce base. The result is a tangy and herb-infused sauce that pairs well with grilled steak, roasted vegetables, or fish.   2. Choron Sauce: Choron sauce is a blend of Hollandaise sauce and tomato puree or ketchup. The addition of tomato gives the sauce a light pink hue and a subtle tanginess. Choron sauce is often served with grilled meats, roasted vegetables, or as a dip for fried foods.   3. Maltaise Sauce: Maltaise sauce is a

  Espagnole sauce, also known as brown sauce, is a rich and deeply flavoured sauce in French cuisine. It is made by combining a brown roux (a mixture of flour and fat) with beef or veal stock and often includes additional ingredients for flavour. Here are a few common derivatives of Espagnole sauce:   1. Demi-Glace: Demi-glace is a reduction of Espagnole sauce that results in a more concentrated and intensified flavour. It is made by simmering Espagnole sauce with additional stock, usually beef or veal, until it reduces and thickens further. Demi-glace is a staple in classical French cuisine and serves as the foundation for many other sauces.   2. Bordelaise Sauce: Bordelaise sauce is made by adding red wine, shallots, and sometimes bone marrow to Espagnole sauce. The wine and shallots are simmered together with Espagnole sauce until the flavours meld, resulting in a rich and savoury sauce. Bordelaise sauce is commonly served with grilled or roasted meats.   3. Robert Sauce: Robert sau

  Béchamel sauce is a classic French white sauce made from a roux (a mixture of flour and butter) and milk. This versatile sauce forms the base for many other sauces and dishes. Here are a few popular derivatives of Béchamel sauce:   1. Mornay Sauce: Mornay sauce is a Béchamel sauce enriched with grated or shredded cheese, typically Gruyere or Parmesan. The cheese is added to the Béchamel sauce, melted, and incorporated, resulting in a rich and creamy cheese sauce. Mornay sauce is often used in dishes like macaroni and cheese, cauliflower gratin, or poured over vegetables.   2. Nantua Sauce: Nantua sauce is a variation of Béchamel sauce that includes added crayfish butter or crayfish tails. The crayfish butter or tails are cooked and incorporated into the Béchamel sauce, giving it a delicate seafood flavour. Nantua sauce is commonly used with fish or seafood dishes.   3. Soubise Sauce: Soubise sauce is made by adding pureed or sautéed onions to Béchamel sauce. The onions are typically

    A thickening agent is a substance used to increase the viscosity or thickness of a liquid or sauce. It helps create a desired texture and consistency in various dishes. Here are a few commonly used thickening agents:   1. Flour: All-purpose flour is a common thickening agent used in cooking. It is typically mixed with fat (such as butter) to form a roux, which is then cooked and added to a liquid to thicken it. The roux is cooked for a short time to remove the raw flour taste and to develop flavour.   2. Cornstarch: Cornstarch is a fine powder made from corn kernels. It is a popular thickening agent due to its neutral taste and ability to create a clear, glossy texture. To use cornstarch as a thickener, it is mixed with a cold liquid to form a slurry, which is then added to a hot liquid and cooked until thickened.   3. Arrowroot: Arrowroot is a starch derived from the roots of certain tropical plants. It is similar to cornstarch and can be used as a thickening agent in a similar wa