Author: Chef Francois Aaraj
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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.…
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The Most Expensive Mistake I Made as an Apprentice Chef
Every Chef Has a Story Like This When people watch my cooking videos today or prepare one of my recipes, they usually see the finished dish. Whether I’m making a comforting bowl of Lebanese lentil soup, baking fresh bread, preparing a creamy pasta, or sharing one of my favorite desserts, the recipe often looks effortless.…
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A Personal Story of Why I Started Teaching Cooking Online
If someone had asked me twenty years ago whether I would one day be teaching thousands of people how to cook through a screen, I probably would have smiled and said, “I don’t think so.” Back then, my life revolved around the fast-paced world of professional kitchens. I started my days before sunrise and often…
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Baklava Cheese Pie (Savory Cheese Phyllo Pie)
Imagine biting into dozens of crisp, buttery layers that shatter with every bite before revealing a warm, stretchy cheese filling inside. That is exactly what makes this Baklava Cheese Pie so irresistible. Although the word baklava usually makes people think of syrup, pistachios, and sweet desserts, this recipe takes the same delicate phyllo dough in…
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Mozzarella and Akkawi Cheese: Everything You Need to Know
Have you ever stood in front of the cheese section at the supermarket and wondered whether you should buy mozzarella or Akkawi cheese? At first glance, they may seem similar. Both have a light color, melt beautifully and appear in countless delicious recipes. However, once you taste them, cook with them, and understand their history,…
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Crispy Fried Food: Common Mistakes That Prevent Crunch
Few things are more disappointing than biting into, what is supposed to be, crispy fried food and discovering that it is soft, greasy, or soggy instead of golden and crispy. Whether you are making French fries, crispy chicken, onion rings, spring rolls, cheese rolls, or even falafel, everyone expects that satisfying crunch. However, achieving crispy…