Cesare Cardini (in some circles, Caesar or César) developed the original recipe for Caesar dressing in 1924 at his restaurant ...

Vinaigrettes are simple to prepare. But, according to expert chef David Kirschner, you might be making this easily avoidable ...

That said, most of the oil free salad dressing we tried was really bad. In part, that’s because lots of them are sugar-free. They’re made with artificial sweeteners, which do ...

Thanks to its high smoke point of around 450 degrees Fahrenheit (232 degrees Celsius), safflower oil is perfect for high-heat ...

Stevia, a natural sweetener extracted from the leaves of the Stevia rebaudiana plant has become a go-to choice for ...

(A good reason to pass on reduced-fat dressings.) Commercial salad dressings ... The basic ratio is three parts oil to one part acidic liquid (vinegar or citrus juice) but there’s no reason ...

Some of my favorite condiments on foods are pickled onions, a tangy salad dressing ... A good ratio of oil to acidic medium is the key to any dressing. Use a high-quality olive oil from Italy ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

All you need to make this homemade salad dressing is a handful of simple ingredients—extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup—and a mason jar. Use it on our ...

I do have my favorites — certain varieties I turn to regularly because I find them delicious enough to stand out in a salad dressing ... oil sommelier and author of The Olive Oil and Vinegar ...