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Kitchen Survival 101 is your online resource to cooking and surviving the kitchen, whether you’re a professional chef, a home cook, or someone who absolutely hates to cook. Use this resource for restaurant reviews, free recipes, kitchen gadget ideas, food industry rants, food experiments, things we love to eat, things we love to drink, food we love to make and more.
Check out our different sections to explore all things food-related.
- The Eat It section – where we explore things we’ve eaten
- The Drink It section - where we explore things we’ve drunk or concocted
- The Cook It section – where we explore cooking successes and cooking disasters
- The Like It section – where we rave about the food we love. Includes restaurant reviews and our favorite kitchen gadgets
- The Survive It section – where we tell you what food disasters we’ve survived, because sometimes it’s all about survival
- The Do It section – where we tell you how to make great dishes. Includes recipes, food ideas, and dishes we like to eat.
Be sure to check out the OLD SCHOOL section, where we feature old recipes of generations past. You’ll be sure to find unique dishes that just aren’t made anymore.
MEET OUR FOODIES
FEATURED RECIPES
Who Knew Water Buffalo Made Good Yogurt
The other day I got a text from a friend, who had just experienced Greek yogurt for the very first time, and was in instant dairy heaven. I shot a message back, telling her to give yak yogurt a try. What I really meant to say was water buffalo yogurt, but hey! It’s been awhile since I’d had the stuff, and really… what’s the difference? Oh right, yaks live in Tibet and water buffalo hang out in Africa. Whatever. That’s not the point…
Thai Cod Cakes With Cucumber Relish
Our circle of family and friends gather together several times a year for potluck dining and an evening of good company. Very often, our potlucks feature a specific cuisine, whether comfort food, Cuban dishes, Mexican night or anything else that strikes our fancy. Our most recent gathering was a Thai-themed potluck. Yay! My favorite!
The Sichuan pepper has a unique aroma and flavor that is neither hot, nor pungent like black, white or chili peppers. Instead, it has slightly lemony overtones and creates a slight tingly numbness in the mouth Continue reading
Ginger bread today is nothing like its ancestor. Originally, in Medieval England, the term ginger bread simply referred to preserved ginger, a corruption of the Old French word gingebras which was in turn derived from the Latin name of the spice, Zingebar. Continue reading
Green Goddess Dressing was created in the 1920′s at San Francisco’s Palace Hotel (once considered the largest hotel in the western United States) by the executive chef, Philip Roemer. This particular dressing was inspired by the actor George Arliss who was staying at the hotel during the time he was performing in the play called The Green Goddess. Continue reading
