By: Hannah Dressen A delicious soup for the upcoming winter months! Ingredients: ½ cup diced onion 1 medium carrot, diced 2 stalks celery, diced ¼ cup butter or olive oil 1 ½ tablespoons flour 2 teaspoons curry powder 4 cups chicken broth ¼ cup diced tart apple (Granny Smith) ½ cup cooked wild rice ½…
By: Karen Diep Making bread is challenging. I refuse to say that it’s hard because that will denote that is impossible–which it’s not–but it is definitely a challenge. But it’s a challenge that reaps amazing rewards. Nothing tastes better than freshly baked bread–nothing. Despite its struggles, bread baking is one of the most rewarding tasks…
Hey! My name is Melinda Russell, and I am currently a sophomore at Clemson University. The degree I am striving to receive is a Bachelor of Science in Food Science with a concentration in technology and emphasis in Culinology. I know, it is a mouthful. Sometimes I do not even remember the technical name, all…
By: Melinda Russell One requirement of my Culinology program is to complete a summer internship at a restaurant. This summer, I fulfilled that requirement P.F. Chang’s. P.F. Chang’s is an upscale, casual dining restaurant that serves American Chinese cuisine. It gained its infamous name when Paul Fleming and Phillip Chiang founded it in 1993. The…
The Culinologist 