culinary review

Welcome to The Culinary Review!

This is resource for the cooking and baking enthusiast. Here you can find lots of inspiring recipes, articles, how-to's, ingredient information and more!

Many recipes are broken down by each ingredient so you can see the exact cost and calorie content, for a more complete picture. Feel free to stop by and say hi and we always love to read your comments!

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Peanut Butter and Jelly Sandwich

Thu Oct 01, 2015 6:53 am
Comments: 2 Views: 3135
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General Info
Servings: 1
Total Cost: $0.29
Cost Per Serving: $0.29
Total Calories: 370
Calories/Serving: 370
Bread, White (2 slices) * 60.00 Grams $0.15 120
Peanut Butter 2 Tablespoons 32.00 Grams $0.10 200
Grape Jelly 1 Tablespoon 20.00 Grams $0.04 50
Peanut Butter and Jelly Sandwich

How Much Does a Typical Homemade Sandwich Cost?

Wed Jun 10, 2015 3:52 pm
Comments: 6 Views: 18340

How much does a simple sandwich cost to make at home?

Sandwiches are some of the most common meals - they can be enjoyed for breakfast, lunch and even dinner. So how much does one sandwich actually cost? As shown below, the classic peanut butter and jelly sandwich is clearly the cheapest, and the basic grilled cheese sandwich comes in a close second...

egg salad sandwich

Peanut Butter and Jelly Sandwich - $0.29 per serving, 370 calories

The classic peanut butter and jelly sandwich takes first place on the cost scale. It is cheap, tasty, stays well at room temperature and provides protein - no wonder it's such a staple in the lunch box.

Grilled Cheese Sandwich - $0.43 per serving, 334 calories

The basic grilled cheese sandwich simply consists of white bread, cheese and butter. For a fancier sandwich, add sliced ham, bacon or tomato slices.

Egg Salad Sandwich - $0.51 per serving, 460 calories

When eggs are the main ingredient, the price is usually low. This sandwich has a slightly higher calorie content then the other contestants, due to the addition of mayonnaise.

Bagel with Cream Cheese - $0.89 per serving, 360 calories

Can it get more simple than this? The toasted bagel with cream cheese is such a common meal, especially among college students. For a more interesting twist, add some smoked salmon or sliced deli meats...

Tuna Salad Sandwich - $1.24 per serving, 431 calories

Tuna is inherently expensive and this sandwich tops the price chart. However tuna, with all its good fats make an excellent sandwich which makes up for the high price...

Classic BLT Sandwich - $1.29 per serving, 339 calories

The classic BLT consists of bacon, lettuce and tomato on white bread with mayonnaise. Contrary to common belief, bacon isn't very high in calories once it's cooked since so much of the fat renders in the cooking process.

Salami & Havarti Cheese Sandwich - $0.98 per serving, 501 calories

The cheese and coldcut sandwich is a common sight. Here salami and havarti is served on hearty bread with mayonnaise, mustard, lettuce and tomato.

Vegetarian Hummus, Avocado and Tomato Sandwich - $0.75 per serving, 376 calories

This sandwich might not be very common, however it's very tasty. Homemade hummus is very cheap - however if you use store-bought hummus, this sandwich will be considerably more expensive.


How To Cook Rice on your Stove Top

Fri Dec 26, 2014 10:04 pm
Comments: 60 Views: 164081

Rice is one of the most popular and widely used grains in the world. It is a staple in countless dishes, especially in Asian cooking. However, a lot of people perceive cooking rice as a little tricky. Sometimes the result can be too mushy, too dry, or the rice burns in the pot. I think we have all experienced that...

So in order to achieve light, fluffy rice there are a few basic steps to think about.

First of all, it's very important to use a sturdy pot with a thick bottom. If the pot is too thin, your rice is much more likely to burn. A thick pot will ensure more even cooking as there will be less “hot spots” on the bottom. You also want a pot with a tight-fitting lid.

We like this pot for small portions (2-4 people)

All-Clad 2 Quart Stainles Steel Sauce Pan

The Rice-to-Water ratio
If anything will effect your rice's consistency, it's your rice-to-water ratio. This ratio changes depending on what kind of rice your cooking. Short-grain white rice will need less water than long-grained brown rice. This ratio will also be affected depending on the amount of rice you cook, as well as the altitude you're located at. Generally, white rice will need about 1 to 1 ½ cups of water to every cup of dried rice. Brown rice will need about 1 ½ to 2 cups of water to every cup of rice. Here, it's best to experiment until you achieve the perfect result based on the amount and the kind of rice you use.

Most commonly, rice is simply seasoned with a little salt. However, if you want to add some more depth to your rice, you can either substitute water for broth, or add a bouillon cube to your water. While this method will season your rice slightly, it will not overpower your rice. If on the other hand you really want to spice up your rice, you could lend it an oriental feel by adding some whole spices such as a cinnamon stick, some star anise and some cloves.

The cooking process
The method by which you cook rice is basically pretty straight forward. Add rice, then water to the pot along with salt or other flavorings. Bring up to a boil, put on a lid and lower the heat. Let the rice simmer with the lid on for about 10-30 minutes depending on your rice. Next, remove the pot from the heat and leave the lid on. Let the rice rest and fully absorb the liquid for about five minutes. Fluff with a fork and serve.

Cooking time
So how long do you cook your rice? Well, that depends on what kind of rice you are cooking. Generally though, white rice will need about 12-15 minutes and brown rice about 25-35 minutes.

How we usually cook our rice
We generally use a 2 quart pot and Basmati rice to cook about 2-4 portions. Through experiment we find that 1 cup of rice to 2 cups of water works well. After we put in the rice and water we add a bullion cube, beef or chicken. We let the rice come to a boil, then reduce the heat, stir and cover on low heat for 12-15 minutes.

When we want to use 2 cups of Basmati rice we have found that we can reduce the ratio of water to rice. 2 cups rice and 3-3½ cups of water. The cooking time is the same.

Since various factors will effect the result of your rice, your best bet is to experiment with different types of rice, rice-to-water ratio and cooking times, in order to find a solution that fits your taste.

Mustard Sauce with Oven Roasted White Fish

Tue Dec 02, 2014 9:02 am
Comments: 1 Views: 734

Mustard Sauce with Oven Roasted White Fish

This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.


  • 4 white fish fillets
  • kosher salt & pepper
  • 8 oz creme fraiche
  • 3 tablespoons dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers


  • Preheat oven to 425° F
  • Dry the fish thoroughly on a half sheet pan, then salt and pepper well.
  • Add the other ingredients to a bowl and mix together well.
  • Cover the fish in all the sauce then place in the oven.
  • Bake for 10-15 minutes.

Budget Salmon Cakes with Creamed Cauliflower

Tue Dec 02, 2014 8:48 am
Comments: 1 Views: 551
salmon cakes

These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.

Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.


  • 1-2 cans of salmon
  • 1 egg
  • a spoonful or two of mayonnaise
  • some scallions / celery finely minced
  • salt and pepper
  • 1 lemon
  • panko breadcrumbs
  • butter & oil
  • 1 head of cauliflower
  • some cream (heavy or half and half)


Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.

Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.

When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.

Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.

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