Do Electrified Herbs Taste Better?

Breaking news in food science! Herbs just got better! We love summer because of the abundance of fresh herbs. For the most part, dried herbs are reserved for winter meals. But what if there was a way to preserve more of that fresh herbal flavor? Researchers at Sweden’s Lund University (established 1666) have found a way…

Quail Eggs: Tiny but Mighty

Quail eggs are pretty on the outside and delicious on the inside… Good things come in small shells. Lovely speckled brown shells, in this case. Quail eggs are a fraction the size of chicken eggs (5 quail eggs are equivalent to 1 chicken egg), but amazingly, pack more nutrients and minerals. Some consider them more…

Happy Presidents’ Day

When it comes to the leaders of our nation, we have a big interest in their eating habits. Thomas Jefferson may have been the first foodie, Bill Clinton had a penchant for fast food (he’s now a vegan), the Roosevelt’s served hot dogs to the King and Queen of England, and Mrs. Obama planted a…

New Arrivals: Wagyu Beef

Where’s the Wagyu? Well, you can find two new Wagyu cuts at dartagnan.com. Just added to our product catalog, these cuts were once reserved for our chef clients. But now they will make a whole lot of home cooks – and everyone at the table – happy. The Wagyu Flank Steak This cut has always…

The Gentle Art of Getting Ketchup Out of a Bottle

While the rest of us go about our lives, scientists have been hard at work answering important questions about ketchup. We have all experienced the frustration of thick ketchup stuck in a bottle, and also the opposite effect: the ketchup explosion. But there is an elite group of ketchup consumers – Heinz says it’s only 11%…

Kitchen Skills: En Papillote

En papillote (pah-pee-YOHT) is French for “in parchment.” It’s a cooking technique that involves a folded pouch of paper or foil. Often used with delicate fish, it is also useful with poultry and veal. Foods cooked en papillote are steamed in an enclosed pouch, which keeps them moist. When ingredients are cooked while sealed in…

Announcing the Cassoulet War Judges

Do you have your tickets yet? The Third Annual Cassoulet War will be held in New York City on February 20th, 2017. Click through to learn more, and find tickets at Eventbrite. We need your help to vote for the People’s Choice Award – which means sampling 20+ different cassoulets! Proceeds benefit Action Against Hunger,…

A Valentine for You

History tells us that the very first Valentine card was sent by the 21-year-old Duke of Orleans while he was held prisoner at the Tower of London in 1415. It was written to  his young wife, Bonne of Armagnac, but did not reach her before her untimely death. What makes his poem the first Valentine? In it,…

Happy National Italian Food Day! Celebrate with These 7 Recipes

You may think of D’Artagnan as the home of all things French, but we are truly American; born in the United States of a French mother, Ariane Daguin. For over 30 years, we have been based in the greater New York area with its multitudes of cuisines, carried with other immigrants to these shores. So we revel…

This Valentine’s Day, Say it with Meat

No run-of-the-mill gift is going to cut it with the committed carnivore in your life. So what can you give the girl or guy whose passions run to the meaty side? Read on, dear eater, for some tasty gift ideas. Don’t Go Bacon My Heart Start with the right sentiment. This card, available on Etsy,…

Now Serving New Words

Expressing yourself just got easier, because Merriam-Webster has added 1,000 new words to the dictionary. It’s time for a new edition. You can read the complete list here. “This is a significant addition of words to our dictionary, and it reflects both the breadth of English vocabulary and the speed with which that vocabulary changes,”…

Valentine’s Day Menu Made Simple

Make a date to cook dinner at home on Valentine’s Day. Cooking together is a creative and collaborative way to spend an evening, and you get a meal at the end. Or maybe you are cooking to impress a date? Don’t get too ambitious; work within your skill level so there are no surprises. Here…