Food for Thought Recipe Secrets, Tips and Articles by Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva University and his culinary arts degree from the Institute of Culinary Education, both in New York City. Although he still practices psychology, his deepest passion remains cooking at an Italian/Mediterranean restaurant in NJ and writing about food and wine. His column "Food For Thought" is published in a number of NJ, NY, and PA newspapers and food related websites.
The almond is one of the most popular nuts, not only in modern times but throughout history. Man has been consuming them since at least 10,000 BC and inevitably before. Almonds were one of the first ... read more
Harry S. Truman once pronounced: “I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ... read more
One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn’t matter... read more
What comes to mind when you think of Russia? Communism? The Cold War? The Iron Curtain? As a chef and epicure, my first association is vodka! (And... read more
huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are... read more
I finally got fed up with the mouse droppings in my kitchen. Time had proved that the little varmit was not a transient visitor. No more Mr. Nice Guy. Mickey’s day of reckoning had... read more
The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ... read more
In the James Bond movie “Goldeneye”, 007 and the villainess are playfully racing down a scenic mountain roadway. Bond’s passenger is a young female coworker sent by M to ... read more
Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed...... read more
When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there’s usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably...... read more
