Laura Wilson, owner of La Dolce Vita in Roanoke, is a Le Cordon Bleu-trained chef. She answers questions in her column "Drop Dead Culinary," which appears in The News-Sentinel every other Tuesday. She also provides video demonstrations of cooking techniques and discusses topics related to cooking and baking. Have a question for Laura? Submit it to clarson@news-sentinel.com.
Past columns
Brunch is back in style - here's how to host one
US consumers have a growing love for wines
More thoughts on food trends for 2014
Food trends can fascinate or simply just iritate
Demystifying the splended souffle
How to master meringues and whipped creams
Fun and frustration in Paris cooking school
Local chef finds much to love (and loathe) in Paris
It didn't go smoothly, but Laura Wilson made it to Paris
You won't find chicken nuggets in Laura's freezer
White plates make food the center of attention
Celebrity chefs can be tempermental, egotistical and sometimes even humble
The Good, bad sides of celebrity chefs
Side dish's full of Summer's bounty
Try these fresh ideas for using fresh produce in your dish
Be picky about a weding caterer
You may do all the work, but let grillers enjoy their glory
Put fears to rest: Grilling is affordable and easy
Eating poorly ends up costing more in health
Keep pantry stocked with necessities for quick cooking
How to cut vegetables, fruits uniformly
Time to demystify puzzling cooking terms
Stock up on essentials for quick baking
Find what loved one likes to eat, cook at home
Chili, pulled pork and beer essential for Super Bowl Party
How to create a stunning crudites platter
Tips to survive when holiday plans crumble
Freezer is your friend for holiday cooking and baking
Yes, I, too, know all about culinary mistakes
Kitchen Gadgets: Do you need a Microplane? Of course you do.
What appliances or items are essential for your kitchen?
What is a roux and how is it made?
Chef offers suggestions for making cool meals in this warm weather
Making a lattice pie crust is easy
How to keep a roast from getting dry
Tagine keeps moisture, ingredients in food
Tasty scalloped potatoes with less cream
Tired of your cookies burning on the bottom?
The Sweet Life: With skills honed in Paris, Laura Wilson runs a Roanoke cooking business.
Past videos
Know your apples (4:32)
Kitchen Terms (6:49)
How to chop vegetables (8:25)
The best way to cut garlic, onions (3:21)
How to cut a pepper (2:03)
How to sharpen knives (4:48)
What is a tagine and how do you use it? (2:24)
How to make a pie crust (13:28)
How to make a lattice pie crust (13:17)
How to make a rasberry tart (11:24)
You too can make a roux (8:24)
Outfitting your kitchen (11:39)
Kitchen gadgets (8:28)
Kitchen gadgets2 (8:33)
Culinary knives (9:23)
What to do with leftover Basil (9:42)
How to make whip Cream (6:26)
How to whip egg whites (7:04)
Savory Palmier (8:24)
Chocolate Palmier (5:17)
Cheese Platter (9:17)
