Author: Chef Francois Aaraj
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Wood vs Plastic Cutting Board: Which Is Better?
A cutting board may look like a simple kitchen tool. However, cutting boards directly affect food safety, knife performance, and everyday cooking. Therefore, choosing the right one deserves more attention than many people give it. Wooden and plastic cutting boards remain the two most popular choices. Both can provide a safe and practical surface for…
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The Best French Toast Recipe: A Dessert My Daughters Love
French toast has always been one of my daughters’ favorite desserts. They love its golden caramelized surface, soft center, and rich vanilla flavor. However, the generous toppings make it even more tempting. A scoop of vanilla ice cream, warm caramel sauce, and fresh berries can transform a simple slice of bread into an irresistible dessert.…
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Easy Homemade Thousand Island Dressing Recipe
Thousand Island dressing is one of those classic sauces that works with almost everything. It tastes creamy, tangy, slightly sweet, and gently spicy. Meanwhile, finely diced peppers and cucumber pickles give it a pleasant crunch and extra freshness. Many people buy this dressing ready-made. However, preparing it at home takes only a few minutes. It…
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Homemade Cocktail Sauce: Creamy, Tangy, and Spicy
Homemade cocktail sauce proves that a simple sauce can completely transform a dish. It tastes creamy, tangy, slightly sweet, and pleasantly spicy. Best of all, you can prepare it in only five minutes. Throughout my career, I have served cocktail sauce with shrimp, fried seafood, crispy appetizers, and sandwiches. Its smooth texture balances rich or…
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The Best Homemade Churros Recipe: Crispy and Soft
If you’re looking for the best homemade churros, this recipe is for you. It comes straight from one of the busiest dessert kitchens I have ever worked in. In 2021, I joined the opening of an Italian café in Saudi Arabia as the corporate chef. The café also featured its own chocolate factory, where we…
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The Homemade Mayonnaise Recipe That Never Fails
Making homemade mayonnaise was one of the first classic techniques I learned in culinary school. Every chef is expected to master it because it teaches one of the most important skills in cooking: creating a stable emulsion. At first, it may seem like nothing more than mixing eggs and oil. However, once you understand the…
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How to Create a Stable Emulsion for Creamy Sauces and Dips
Have you ever followed a mayonnaise recipe exactly, only to watch it turn into a thin, oily mess? Or perhaps your garlic dip split just before serving. It feels frustrating, especially when the ingredients were fresh and the measurements were correct. The truth is that recipes are rarely the problem. More often, the missing piece…
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Chicken Tawook Marinade That Never Fails
Some recipes become favorites because they’re trendy. Others earn their place because people simply never stop ordering them. Chicken tawook has always belonged to the second category. When I opened my restaurant in my hometown, I spent a lot of time designing a menu with plenty of choices. We served burgers, pizzas, pasta, appetizers, and…
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Why I Chose a Career in the Culinary World
A Passion That Began During Difficult Times Looking back, I can trace my love for the kitchen to when I was around eleven years old. Lebanon was still living through the difficult years of the civil war. However, despite everything happening around us, there were moments of kindness that would quietly shape the rest of…
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How to Freeze Food Properly and Never Waste It Again
Have you ever wondered how to freeze food properly without ruining its flavor or texture? You’re not alone. During my years in professional kitchens, I met many people who believed freezing was only a last resort. Others thought frozen food could never taste as good as fresh food. Fortunately, neither of those beliefs is true.…