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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Perhaps you're just stepping into the kitchen and could use some pointers on how you properly dice an onion or how to cook rice? At our cooking help center there is lots of useful information to learn from.
Here you can find a whole range of different recipes, one tastier than the next. Thinking chicken, pasta or salad? Or perhaps you're looking for that perfect recipe for chocolate cake or peanut butter fudge?

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Ina Garten's Pecan Squares

Fri Oct 24, 2014 11:26 am
Comments: 2 Views: 1920

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 20
Total Cost: $35.72
Cost Per Serving: $1.79
Total Calories: 20,052
Calories/Serving: 1,003
Butter, Unsalted * 1.25 Pounds $2.53 4,050
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Eggs, Chicken (3 eggs) * 150.00 Grams $0.50 234
Extract, Vanilla Pure 3/4 Teaspoons 3.25 Grams $0.16 9
Flour, White Unbleached All Purpose 4 1/2 Cups 19.13 Ounces $0.63 2,048
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Butter, Unsalted * 1.00 Pound $2.02 3,240
Honey 1 Cup 336.00 Grams $3.00 960
Brown Sugar, Packed 3 Cups 660.00 Grams $1.94 2,487
Lemon, Whole (1 teaspoon zest) * 25.00 Grams $0.09 5
Oranges (1 teaspoon zest) * 50.00 Grams $0.17 25
Heavy Whipping Cream 36% 1/4 Cup 60.00 Grams $0.28 200
Pecans * 2.00 Pounds $24.19 6,214
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

20 large squares

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How Long To Cook Beans

Wed Oct 22, 2014 5:54 pm
Comments: 25 Views: 92993

All beans do require relatively long time to cook, however the different types do differ beans Here is a chart for various beans and how long they take to cook.

Soaking does reduce the cooking times somewhat for all the beans. There are two basic methods for soaking beans:

Long Soak:
Simply cover the beans in water and soak them overnight (about 8-10 hours). You don't want to soak the beans for too much longer, then they can absorb too much liquid and loose their texture and flavor. If however, you soaked your beans and want to wait to cook them, then drain the beans and store in the fridge until you're ready.

Quick Soak:

The second method is a little quicker and doesn't require as much preparation. Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.

Beans-to-Water Ratio

All the beans have the same beans-to-water ratio.

  • 1 pound of soaked beans need to cook in 4 quarts (16 cups) of water
  • 1 pound of unsoaked beans need to cook in 5 quarts (20 cups) of water

Cooking the beans

When cooking the beans, bring the water, the beans and 2 ½ teaspoons of salt to a boil. Reduce the heat and maintain a low simmer during the remainder of the cooking time.

Type of BeansRequired Cooking Time
Black Beans 
Soaked1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Black-Eyed Peas 
Soaked1 - 1/4 hours
Unsoaked1 1/2 - 1 3/4 hours
Cannellini Beans
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Soaked 1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Great Northern Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Navy Beans  
Soaked 1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Pinto Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Red Kidney Beans  
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Unsoaked 20 - 30 min


How Long To Cook Rice In The Microwave

Sat Sep 20, 2014 10:33 am
Comments: 4 Views: 20813

While it's most common to cook rice on the stove top, the microwave presents a good optioncooking rice because it produces good results and it's easy. Different kinds of rice cook at different rates so here is a chart for how long to cook a variety of rice.

How to cook rice in the microwave:

Combine 1 cup of rice with 2 cups of water in a large, microwave-safe bowl. Add 1 tablespoon of oil and 1/4 teaspoon salt, mix well and cover tightly with plastic wrap. Microwave the rice on high for 5 to 10 minutes, until it starts to boil. Reduce the microwave heat to medium (50% power) and continue to cook according to the times in the chart. The rice will be just tender. Fluff the rice up with a fork, then cover with plastic wrap again, poke a couple of wholes in the plastic and let sit for about 5 minutes, until completely tender.

Type of Rice Cooking Time Required
Long grain white rice
10 - 15 minutes
Converted white rice 10 - 15 minutes
Short and medium grain brown rice
25 - 30 minutes
Long grain brown rice
25 - 30 minutes
Converted brown rice
10 - 15 minutes
Wild rice
35 - 40 minutes
Basmati rice
10 - 15 minutes
Jasmine rice 10 - 15 minutes


Simplified Bouillabaisse - Fish Soup

Fri Jun 27, 2014 2:25 am
Comments: 1 Views: 5497

Bouillabaisse (or Fish soup) is wonderfully rich and filled with flavor. Traditionally, Bouillabaisse was the soup fishermensoup made in Marseilles, France. The catch of the day was put in a pot and let simmer along with vegetables. A true bouillabaisse contains no less then 5 different kinds of fish (sometimes even 7), along with shrimp and mussels. In this version, we cheat a little and simply add white fish, shrimp, mussels and clams. And even though this soup technically lacks a few different sorts of fish, it is simply delicious.

Saffron adds a beautiful color as well as an interesting undertone. If however, someone doesn't like saffron, you could omit it from the recipe and place a bowl of bloomed saffron in water on the table. Then, anyone who likes it can add a spoonful to their bowl of soup.

If you buy shrimp with the peel on, you can make a wonderful stock by boiling the peel in water (or you can ask your fish monger for scrap pieces which you can utilize when making stock). If you make your own fish stock, it will do much for the soup by adding depth and flavor. In a pinch though, you could use vegetable broth. Serve this soup along with some nice aioli and some crusty bread, and to drink, a nice glass of chilled white wine.


6 - 8 servings


  • 1 gram saffron (or about 10 strands)
  • ¼ cup olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 fennel bulb, diced (fennel leaves included)
  • 4 garlic cloves, minced
  • 1 can of diced tomatoes
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon dried dill
  • ½ lemon
  • ¾ cup white wine (or dry Vermouth)
  • 4 cups of fish stock (or vegetable stock in a pinch)
  • ½ cup heavy cream
  • 1 pound white fish (such as tilapia or cod)
  • 1/2 pound crab meat
  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels (or clams), cleaned and debearded (or cooked, frozen mussels if no fresh are to be found)
  • 2 cans of chopped clams
  • Salt and pepper to taste


First of all, pour some hot water over the saffron so it can bloom.

Saute the onion, carrots, celery and fennel in the olive oil for a about 10 minutes. Add the garlic, the diced tomatoes, the bay leaf, the thyme, the dill, half a lemon and the wine. Let simmer for a few minutes. Then add the fish stock, bring to a simmer, add the cream. Taste, and possibly add some spices if it is too bland.

Make sure all the fish is cut in pieces. Add the fish, the raw shrimp (if cooked, ad one minute before serving), the mussles (or clams) and the cans of chopped clams. Let the soup simmer for about 3-5 minutes, or until the fish has turned white and the mussels have opened. Add the saffron and salt and pepper to taste.

Serve with a nice aioli and some crusty bread.

Reeses Peanut Butter Chips Fudge

Thu May 22, 2014 7:03 am
Comments: 0 Views: 6248

 Reeses Peanut Butter Chips Fudge with Dark Chocolate

peanut butter fudge

Reeses Peanut Butter Chips Fudge with White Chocolate

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 40
Total Cost: $7.48
Cost Per Serving: $0.19
Total Calories: 5,163
Calories/Serving: 129
Reeses Peanut Butter Chips 2 Cups 480.00 Grams $2.82 2,560
Chocolate Chips, Semi Sweet (White Chocolate) 1 Cup 240.00 Grams $1.33 1,280
Sweetened Condensed Milk (1 can) * 14.00 Ounces $2.90 1,323
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Extract, Vanilla Imitation 1 Teaspoon 4.66 Grams $0.42 0

Reeses Peanut Butter Chips Fudge

This is a minimally cooked fudge. The sweetened condensed milk makes this easy to put together.


Add all the ingredients to a sauce pot and melt together. Then place into an 8 x 8 inch baking dish. Cool for a few hours and serve.

White Chocolate - Dark Chocolate

There is a texture difference using different types of chocolate. The white chocolate fudge was much lighter in texture as well as color. The dark chocolate, which was a good quality chocolate was thicker and richer. Both were very good, it depends on which type of chocolate you prefer.

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