Power Foods
(Fall 2011)
  1. Quinoa - A Blank Canvas - 9/6/11
  2. Avocado - An Oily Fruit? - 9/13/11
  3. Almonds - Let's Go Nuts - 9/20/11
  4. Chocolate - Darker is Better - 9/26/11
  5. Tuna - A Fish That Isn't Fishy - 10/4/11
  6. Seeing Green –  But Not Money or Jealousy - 10/11/11
  7. Peanut Butter - PB&J on 139,000 Grain Bread Please - 10/19/11


The Gluten-Free Lifestyle Transition
(Summer 2011)
  1. Introduction to the GF Lifestyle  6/20/11
  2. A Mixed Bag 7/1/11
  3. Celiac Disease, Sensitive, Intolerant or Allergic – What’s What? 07/04/11
  4. Gluten-free Air Travel and the TSA 08/02/11
  5. Dining Out 08/10/11
  6. Your Support Network - GF Style - 08/18/11


Chef David's Ingredient/Pantry Series
(Winter/Spring 2011)
  1. Please Pass the Salt 1/11/11
  2. Pepping Things Up with Pepper 1/18/11
  3. Garlic - The Versatile Aromatic Bulb 1/25/11
  4. Chili, Chilly or Chili Powder - To Be or Not to Be 2/1/11
  5. Hot, Hotter, Hottest - Baby Light my (mouth on) Fire 2/8/11
  6. Italian Seasoning 2/15/11
  7. Mustard - Powder, Seeds or "Prepared" 2/22/11
  8. Oregano - The Mulit-Cultural (Politically Correct) Herb 3/1/11
  9. Pucker Up! - Lemons and Limes 3/8/11
  10. Bonjour – French for “Howdy” –  Herbs De Provence Demystified 3/15/11
  11. Sage - The Wise Herb 3/22/11
  12. It's About Thyme 3/29/11
  13. Stop Whining and Start with Wine 4/12/11
  14. Tips on Cooking with Wine - Continued 4/19/11
  15. Rosemary - The Piney Herb 4/26/11
  16. Basil - One Name But Many Varieties 5/21/11
  17. Parsley - More Than Grass on a Plate 5/24/11
  18. Cilantro - A Little Leaf, but Big on Flavor 5/30/11
  19. Stock - The Foundation to Sauces, Soups and Great Reductions 6/7/11


Kids In The Kitchen - Building Future Chefs
(Fall 2010)
  1. Back-to-School and Into the Kitchen with Your Kids
  2. Self-esteem, Confidence and Independence - The Kitchen Training Ground
  3. Kitchen Safety – Protecting Your Greatest Asset, Your Kids
  4. Age Appropriate Tasks – Know How to Lead and Not Push
  5. Helping Your Child Become A “Committee Of One” – Eating Healthy in a Junk-food
    World
  6. Kids' Cookbooks – What To Look For And What To Avoid
  7. Kid Friendly Dishes That Adults Will Enjoy – No “Kiddy” Desserts Here
  8. The Science of  Cooking and Eating – Weights and Measures, Shopping, Menu
    Design, and Planning Skills

Grilling Series
  1. Grilling Safety - 05/11/10
  2. Selecting Grilling Equipment - 05/18/10
  3. Understanding and Measuring Grilling Temperatures - 05/25/10
  4. Dry Rubs and How to Make and Use Them - 06/1/10
  5. Marinades and How to Make and Use them - 06/8/10
  6. Grilling the Perfect Steak - 06/15/10
  7. Brining - Boosting Flavor and Juiciness - 06/22/10
  8. Rotisserie - Cooking the Perfect Chicken - 06/29/10
  9. Grilling the Perfect Burger
  10. Grilling Vegetables on the Grate - 7/6/10
  11. Grilling Fruits - 7/13/10
  12. Baking on Your Grill - 7/20/10
  13. Grilling Pizza - 7/27/10
  14. Grilled Desserts - 8/3/10

Cooking Fundamentals
  1. Making Your Own Stocks
  2. Seasoning, Herb and Spices
  3. Flavor Layering - Introduction
  4. Flavor Layering - Complementary Contrasts
  5. Flavor Layering - Sweet and Salty
  6. Flavor Layering - Ingredient Treatments
  7. Flavor Layering - Adjustments
  8. Healthy and Smart Grocery Shopping

Chef David's Favorite Snack Recipes
Affiliates/Partners
Gluten Free - Absolutely! LLC is dedicated to
the accuracy and thoroughness required by
customers following a gluten-free diet.
Celiac Foundation, Greater Phoenix Chapter offers
support and education to those newly diagnosed and
those currently maintaining a gluten free lifestyle. They
strive for general public awareness of the Celiac
condition and  provide the medical community with a
greater understanding of the needs of Celiac patients.
Copyright 2010, Thyme for a Chef, LLC.  All rights reserved.
Tuesday's Tasty Tips
By Phoenix Personal Chef David Hall