Cookery and Culinary Arts/cooking devices


kate wrote at 2012-01-12 18:35:40
I am not an expert but I have been using a flavorwave oven for a year and a couple months. I like how fast the food is ready especially when I have frozen food. Food tastes amazing and my family and I love cooking food in this oven. Now we only use a normal oven only for pizza. I've used flavorwave oven 2 - 3 times a week. so far nothing has been a problem. Only part i don't like about this is cleaning up the rack. sometimes food sticks to the rack.

reilly wrote at 2013-06-06 23:20:37
On a lark, I bought a Nuwave infra-red countertop oven a few months ago, not expecting much. I was astounded how well it does meats. Much better than any other type of conventional cooker I have, including a gas stove/oven. Veggies are okay too, but not as exceptional as meats.

For meats, if I'm not using the charcoal grill or smoker, I'm using the Nuwave infra-red oven. Even cooking that's strikingly juicier and more flavorful.

Cookery and Culinary Arts

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Adam W Price


I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. Other sides of the craft that I am experienced in include: sugar work (though limited experience with chocolate, sad to say), ice creams/sorbets, baking and pastry, wines (specifically when paired with foods), and others. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.


I have nearly two decades of experience as a professional in the field, and I enjoy experimenting with new ideas on my own time. I have worked in restaurants ranging from quick service to fine dining, bakeries, butcher shops and institutions. I have done event planning and execution for large and small scale catered events. I have managed several kitchens and developed menus ranging from simple buffets to elaborate multi-course meals. I have an extensive library of recipe books as well as books on cooking techniques, food science, food safety, and nutrition.

I graduated with high honors from the Culinary Institute of America (Hyde Park). I am ServSafe certified for food safety and sanitation, and I take this very seriously.

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