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!

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Carrot Cake Brownies (Blondies)

Last Modified: 05/22/20
First Published: 05/22/20
Views: 146
Views: 146



  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 large carrot, grated (about 4oz / 125g)


  • 1/2 cup (112g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 and 1/2 cups (312g) icing/powdered sugar
  • 1/2 teaspoon vanilla extract
  • Walnuts or pecans, chopped, for garnish



  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch baking pan with aluminium foil or parchment paper, and spray with baking spray. Set aside.
  2. Whisk together the flour, spices, and salt. Set aside.
  3. Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, and vanilla, and whisk vigorously until smooth and combined. Whisk in the flour until combined, then fold in the grated carrots.
  4. Spread the batter evenly into the prepared pan, and bake for about 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Do not over-bake. Allow to cool completely in the pan on a wire rack before frosting.


  1. Using a handheld or stand mixer, beat the cream cheese and butter until smooth and creamy. Add half of the icing sugar, and beat until smooth. Add the vanilla, and beat until combined. Add the remaining icing sugar, and beat until light and fluffy.
  2. Spread the frosting over the top of the blondies, sprinkle with chopped walnuts/pecans, then remove from the pan and cut into squares.



Blondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

Classic French Creme Brulee

Last Modified: 11/19/19
First Published: 10/22/07
Views: 5018
Views: 5018
Crème brûlée is such a simply yet elegant dessert. Everybody loves a warm, smooth custard with burnt sugar on top,creme_brulee it's so velvety smooth, rich and completely irresistible.

There are a lot of different crème brûlée recipes out there, yet the basic ingredients are the same: egg yolks, heavy cream, sugar and flavoring. After that point, it's just a matter of proportion.

Crème brûlée is a great dessert if you're entertaining
since you can make the individual ramekins in advance and then just put them under the broiler at the last second – easy and convenient. Plus, it always feels a little extra special when you're served an individual dish.
click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 0
Total Cost: $4.85
Cost Per Serving: $inf
Total Calories: 3,516
Calories/Serving: inf
Egg Yolks (6 egg yolks)
Heavy Whipping Cream 36%
Sugar, White Granulated
Extract, Vanilla Pure

When it comes to flavorings, vanilla is the true original and most peoples favorite. However, there are plenty of alternatives: how about chocolate crème brulée, orange, ginger, fruit, the sky's the limit... You could either flavor the custard itself or make an underlaying layer at the bottom of your ramekin and then pour your custard on top.

Just remember, that this is a custard so don't over-cook it! Don't leave the ramekins in the oven too long, or the custard might break (unfortunately we have experienced this...)

6 servings:

  • 6 egg yolks
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean (or in a pinch some good quality vanilla extract)


Heat the cream in a sauce pan. If you're using a vanilla bean, place the bean along with the cream in the pot, bring to a simmer, then let sit for about 20 minutes.

In a separate bowl, whisk together the egg yolks and the sugar until the mixture starts to lighten in color. Now start tempering the egg mixture by adding a little hot cream at a time, continue to stir. (If you're using vanilla extract, this would be the time to add it.) When all the cream is incorporated, divide the liquid into 6 ramekins.

Place the ramekins on a large roasting pan and fill the pan with hot water (about halfway to the sides of the ramekins).

Tip! It's easier if you first put the baking pan with the ramekins in the oven and then pour the water into the pan. Just be careful not to splash any water into your ramekins.

Bake in 325 degree F until the crème brûlée is set, but still trembling in the center, about 35 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days.

Take the ramekins out of the fridge about 30 minutes in advance. Pour about 1 tablespoon of sugar on top of each ramekin (you want a nice thick layer). Either melt the sugar with a torch or put the ramekins under the broiler for about 30 seconds or until the sugar is melted. Let the sugar form a crispy top before you serve it.

Jelly Roll Cake with Strawberry Cream Filling

Last Modified: 04/18/19
First Published: 05/12/10
Views: 2513
Views: 2513
jelly roll cake
To make a jelly roll cake is the perfect solution if you don't have too much time or the patience to bake a long and complicated cake. Making a jelly roll cake is pretty quick, plus you can alter the filling endlessly and try different combinations. This type of cake is just perfect to make if you're expecting company and you would like to serve something along with coffee. The strawberry cream filling we used here turned out quite good, just make sure to not fill the roll before the cake has completely cooled.


For the cake

  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature
  • ¾ cups sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup strawberry jam


Heat the oven to 350 degrees. Coat a 12 by 18 inch rimmed baking sheet with baking spray and line with parchment paper. In a bowl, whisk together the flour, baking powder and salt.

In a separate bowl, whip the eggs together with an electric mixer on low speed until light and foamy, for about 1 to 3 minutes. Increase the speed of the mixer to medium and slowly add the sugar. Increase the speed to high and beat the eggs and the sugar for about 5 to 10 minutes, or until they are thick the color is pale yellow. Beat in the vanilla.

Sift the flour mixture over the beaten eggs and fold it in with a rugger spatula. Pour the batter into the prepared baking sheet, spread out evenly. Bake for about 10 to 15 minutes, or until it feels firm and the cake springs back when touched. Make sure to rotate the pan halfway through.

Before the cake cools, run a knife alongside the edge of the cake and flip it onto a large sheet of parchment paper. Carefully peel off the attached parchment paper, then roll the cake and the new parchment into a log and let cool. This will prevent the cake from breaking later on.

Whip the cream, and add the fruit jam.

Once the cake has completely cooled, unroll the cake and spread the cream jam mixture, make sure to leave a 1 inch border along the edges. Roll the cake up again and leave the parchment behind as you go.

Dust the cake with confectionery sugar and slice up.