Any chef will tell you the choices you make in the grocery store can impact the quality of your output in the kitchen. According to TV chef personality and cookbook author Aida Mollenkamp, the first step to becoming a great home chef is to first be a responsible one – and that means knowing where your food comes from.
“You wouldn’t drive a car without the keys, so you shouldn’t cook without first having keys to the kitchen,” says Mollenkamp, author of the acclaimed cookbook Keys To The Kitchen (Chronicle Books, 2012).
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In celebration of their long history of making distinctive California wines, Mirassou Winery has partnered with Celebrity Chef Aida Mollenkamp, host of Food Network’s “Ask Aida,” to create “Taste & Toast of California,” an online cookbook pairing Mirassou’s bright, fruit-focused wines with Chef Aida’s mouth-watering recipes inspired by the Golden State.
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Nearly one in six Americans get foodborne illness every year. The U.S. Department of Agriculture reports that risk of foodborne illness increases during summer months as the weather warms (making food more susceptible to spoiling) and as more people cook and entertain outside. The USDA recommends four rules for summer food safety: clean, separate, cook and chill.
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