How to Make Vegetable Stock
Never buy processed, sodium-laden vegetable stock again! Chef James Smith of the Clean Eating Academy shows you how easy it is to make flavorful veggie broth for soups and stews at home.
James Smith
With more than 25 years of culinary experience, chef Smith is an instructor with Clean Eating magazine's online cooking school, Clean Eating Academy. He holds a culinary management diploma and MBA in hospitality and tourism from the University of Guelph. He has worked at several Toronto landmark restaurants including Scaramouche, Truffles at the Four Seasons, Boba and Senator Restaurants, in addition to being a collaborator with Food Network productions.
8 Essential Tools Every Cook Needs
The right piece of equipment can make all the difference when cooking. Here, chef James Smith, a resident cooking instructor for our sister publication Clean Eating, shares his all-time favorite tools.
Is Fresh Produce Always Best When Cooking?
Learn how to make the right choice between canned, fresh and frozen produce.
How to Create a Recipe & Menu Like a Pro
Elevate your dinner! We asked chef James Smith, an online cooking instructor with our sister publication Clean Eating, to gives us his best tips for thinking and cooking like a chef.