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Articles & Features Section:  ‘Food for Thought’

Writings and Opinions about the world of food and beverages by Mark Vogel

 

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Mark Vogel’s ‘Food for Thought’

Mark Vogel Interview    

Archive of articles by Mark Vogel:

* The Stock Market
* Real Strawberries
* Crabs Are Delectable
* Burgundy
* The Right Cookware
* Where’s the Beef?
* A Matter of Taste
* Alien Vegetables
* Don’t be Chicken
* From Russia with Love
* Breaking the Rules
* Biscuits & Gravy
* They’re Grrrrreat!
* The Key to Cooking
* Vampire Repellant
* It’s The Great Pumpkin
* Autumn’s Ambassadors
* What’s in a Name?
* Red Wine & White Meat
* Let’s Talk Turkey
* French Food
* Butter’em Up
* Holiday Hors d’oeuvres
* Christmas Bread Pudding
* The Woes of Dieting
* Braising in winter
* Fiesta
* Knives
* Hail Caesar!
* Sweet Tarts
* Food of Love
* Happy as a Clam
* Asparagus: Spring
* New Orleans Classics
* Sweet Taste of Success
* Spice Up Your Life!
* Some Like it Hot
* Beauty is in the Taste
* Easter Roasted Lamb
* Hot Little Farm in N.J.
* All Choked Up
* A Noodle by Any Other Name
* Getting Saucy!
* Follow the Recipe
* Fast Food
* Unscrambling the Egg
* Fire up the Grill!
* When Harry Met Saucy
* Waiter, My Soup is Cold!
* Chianti
* A Hill of Beans
* Cooking With Brains
* Un-Wimpy Burgers
* Rocket Man
* So You Want to be a Chef
* Cilantro
* A Standard For All Seasons
* SEAR-ious Flavor
* Cooking Phobia
* Liguria
* Send it Back
* Into the Frying Pan
* When Opposites Attract
* When Recipes Go Awry
* The Fungus Among Us
* I Think, Therefore I Don’t Eat
* Devilishly Good Food
* Party Time
* Have a Little Taste
* What’s Up Doc?
* On the Side
* A Bad Taste in Your Mouth
* No Whey!
* Variety is the Spice of Life
* Holiday Party Hors d’oeuvres II
* Champagne
* Blanching 101
* Gourmet Food
* Something Fishy Going On
* Provence
* No Substitutions Please
* The Taste of Texas
* Popeye’s Secret Weapon
* Red Meat, White Lies
* Turn the Dial to Broil
* Custard’s Last Stand
* Caveat Emptor
* Easter Pie
* Bordeaux
* Peas in a Pod
* The Mousse is Loose!
* In the Thick of It
* The Double-Edged Sword
* Wine and Dine
* Chuck Wagon
* Timing is Everything
* Almond Joy
* Cheers Comrade
* Comfort Food
* Suzette: Woman of Mystery
* A Recipe for Success
* License to Chill
* Summer Salads
* Poaching 101
* When Life Gives You Lemons
* You Are How You Eat
* Garden Variety
* Tomatoes
* To Complain or Not
* Peel Out!
* In the Nick of Thyme
* I Left My Heart in San Francisco
* The Root of the Matter
* The Big Apple
* The Cost of Convenience
* The Legacy of the Huntress
* The Devil’s Seed
* Paradise by Stovetop Light
* Put a Cork in It
* On the Side II
* When Worlds Collide
* The Tree of Life
* Holiday Hors d’Oeuvres III
* Culinary Connections
* Ladies of the Evening
* Let Them Eat Cake
* Wine Snobbery
* Marinades & Rubs

* What’s the Difference
* Up Against the Wall
* Get A Leg Up
* That’s What They Say
* Hot & Steamy
* Cooking with Wine I
* Cooking with Wine II
* Spring Delicacies
* Cornwall, Legends, etc.
* Swiss Chard
* Matzo
* Go With Your Gut
* Trout: Fit for a King
* What’s the Difference 2
* For Whom the Bell Tolls
* I Did It My Way
* Any Port in the Storm
* Corned Beef’s Finest Hour
* What’s Your Excuse
* Summer Salads II
* Fruit of the Conquistador
* Sichuan
* Debunking the Myths
* Roux the Day
* A Nut from America
* Dangerous Liaisons
* When the Cat’s Away...
* The World is Your Oyster
* Salt of the Earth 1
* Salt of the Earth 2
* Fancy That
* The Boiling Point
* Using Your Noodle
* Look Ma, One Hand!
* Poblanos
* A Matter of Trust
* Friuli
* A Witch in the Rye
* Cool as a Cucumber
* Can You Eat That?
* Fond Memories: Deglazing
* Leaving Turkey Aside
* Barolo: Hail to the King
* The Upper Crust
* Cutting the Mustard
* Holiday Baking
* Dining on Death Row
* What’s for Breakfast
* Eggs Benedict: Nothing’s Over Easy
* Hollandaise
* The Qualities of Quality
* Mix It Up
* Wine Anxiety Disorder
* Cod: British Gold
* What Are You Looking At?
* Potatoes I
* Potatoes II
* Potatoes III
* A Penny Saved is a Penny Earned
* Nothing To Sneeze At
* Cream of the Crop
* Defining Moments
* Do You Measure Up?
* Cooking Outside the Box
* A Recipe for Recipes
* You Want Rice With That?
* The Art of Dining
* Time to Put the Hammer Down
* Basil: Saint or Sinner?
* No It Isn’t
* A Good Ribbing
* Summer Salads III
* Make a Mussel
* Ignorance Is.......
* Bread and Batter
* The Spice of Angels
* Supermarket Shenanigans I
* Supermarket Shenanigans II
* Born to Roast 1
* Born to Roast 2
* This Little Piggy I
* This Little Piggy 2
* As Time Goes By
* Going Bananas
* Comrades in Food, if Not in Arms
* Deciphering Wine Labels
* Let’s Go Dutch
* The Bug Buffet
* Stuff It
* It Was A Very Good Year
* On the Side III
* Now That’s Italian I
* Now That’s Italian II
* Holiday Party Hors d’Oeuvres 4
* Round and Round
* Corkage Fees Uncorked
* Flour Power I
* Flour Power II
* Eggplant: Botanical Identity Crisis
* The James Bond Diet
* Happy Chinese New Year
* First Date Food
* A Method to the Madness
* Simmering 101
* Sticker Shock
* Happy St. Patrick’s Day
* Soup’s On!
* The Other White Wine
* Beeting the French
* Black Eyed Peas
* All You Can Eat
* Switch Hitters
* The Salmon of Wisdom
* En Papillote
* The Crap Shoot
* To Sauce or Not to Sauce
* The Best of Both Worlds
* What’s the Green Stuff?
* Silence is Golden
* Sauternes
* Summer Salads IV
* Maximizing Flavor I
* Maximizing Flavor II
* Under the Gun
* Stir Frying
* A Good Tongue-Lashing
* A-Maize-ing I
* A-Maize-ing II

* Hanlon’s Razor
* The Angel’s Share
* Lobster a l’Americaine
* Location, Location, Location
* Sandwiches
* Deep Frying I
* Deep Frying II
* A Monarch and a Pear Tree
* At Your Service
* Chicken Soup 101
* Off With Their Heads!
* Dressed to Kill Dinner
* The Invisible Hand
* On The Side IV
* How Sweet It Is
* Soaking Wet
* A Nut from Hawaii
* Rare is Getting Rarer
* Linzer Cookies
* In Vino Veritas
* Grazing the Bar
* What do you Expect?
* High Five
* Pâté
* Reviewing the Reviewers
* Food of Love
* Remember Rosemary?
* A la Normande
* Keep Off My Food
* The Bum’s Rush
* Doing the Can-Can
* Flavored Oils
* Barbera & Dolcetto
* The Whole Fish II
* Table Manners
* A Sticky Situation
* Healthy Diet, Unhealthy Mind
* A Mexican Feast
* The Dragon Herb
* Mr. & Mrs Scallop
* Funny Bones
* Fat Is Where It’s At!
* To Air is Human
* Belly of the Beast
* Summer Salads V
* Jamaican Jerk
* Let There Be Light
* Summer’s Heirs
* All Rise
* Duke of Wellington
* Whines by the Glass
* Cabbage Sprout
* Alsace
* Out of Proportion
* I Can’t Believe It’s Not Butter
* Drink Not With Thine Enemy
* The Truthiness About MSG
* Celery Root (Remoulade)
* To Be Or Not To Be
* Food for the Immortals
* TV Dinners
* Space for Rent
* The Good Shepherd
* Chestnuts Roasting/Open Fire
* Holiday Party Hors d’oeuvres V
* Mac & Cheese
* Cognac
* Navarin of Lamb
* Tell’em What They Want to Hear
* Do the Twist
* The Real Deal
* The Muffin Man
* The Carrot and the Stick
* Asian Sauces
* Meat & Heat
* A Zest for Conquest
* Hot Pot!
* Fava Beans: The GB&U
* Cheddar Man
* Back to the Grind
* Wine Etiquette
* It’s About Time
* The Wine of Victory
* Open Sesame
* Roll Call
* Chile Rellenos
* Go For A Spin
* Frenchless Toast
* The Right Leftover I
* The Right Leftover II
* Take the Bait
* Summer Salads 6th edition
* Lady of Spain I
* Espagnole: Lady of Spain II
* Food Safety I
* Food Safety II
* Throw’em A Bone
* Figs: A Timeless Classic
* Lobster Bisque
* Another Mexican Feast
* Running Aground
* The Carte Before the Course
* Arroz con Pollo
* Wine Drinkers Compendium
* Diamonds of the Kitchen
* By The Numbers
* A Rosé By Any Other Name
* The Mediocrity Principle
* On the Side Part V
* The Faithful City: Worcester
* When Did Brussels Sprout?
* The James Bond Diet 2
* A Dickens Christmas
* Healthy Eating: The New Religion
* Blue Plate Special
* Sage: The Savior
* Clafoutis
* Reservations Required
* Egg Foo Young
* Got Breast Milk?
* The Grand Sauces
* Eggs a la Neige
* Eggplant Parmigiana Redux
* The Precocious Fruit
* Just Peachy
* License to Chill part II
* Watermelon Iconic Summer Fruit
* Obesity & The Blame Game
* How much does food influence our health?


TOP
Mark Vogel, 2006

 

Mark Vogel is a graduate of the Institute of Culinary Education in New York City.  He also has a BA in economics and Master's and Doctorate degrees in psychology.  Over the past two decades he has worked as a waiter, bartender, chef and manager in an array of restaurants.  Currently he is a culinary instructor and food writer.  His column "Food for Thought" is published in a variety of periodicals and websites.


Mark R. Vogel -
Email:
Epicure1@optonline.net

Mark’s Website:
www.foodforthoughtonline.net

 

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