Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors!

Types of Oranges:

There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange, recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges, which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges, characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges, known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.

Oranges 101

Oranges and Citrus Fruits: Oranges, one of the most popular citrus fruits worldwide, are cultivated in various regions, including the United States, Brazil, Spain, and China. They are celebrated not only for their sweet and tangy flavor but also for their versatility. Many types of oranges are eaten fresh or  juiced and also used as an ingredient in a range of culinary applications.

Bitter oranges are often used for sauces and condiments such as marmalade—a delicious spread made from the fruit's pulp, juice, and zest. In my travels in Spain and Asia, bitter oranges grew on the streets and were enjoyed as a jam on toast, cocktails and baked goods.

Additionally, the zest and juice from oranges are frequently used to enhance salad dressings, marinades, and desserts, highlighting their ability to elevate flavors in both savory and sweet dishes.


Oranges are a nutrient-rich fruit that provides numerous health benefits. They are an excellent source of vitamin C, which supports the immune system and promotes skin health. In addition to vitamin C, oranges contain dietary fiber, which aids in digestive health, and various antioxidants that help combat oxidative stress in the body. Due to their low calorie content and high hydration level, oranges contribute to overall wellness while satisfying sweet cravings.

Prep Time: 6 min

Cooking Time:

Yield: 1 Cup                                                                                                  

                                                                                                   

3 ea         Oranges, rinsed and dried                                               

                   



How to zest and peel an Orange.

Oranges

It makes sense to zest an orange, peel it and cut out supremes and finally, squeeze the orange juice out-great utilization!


Step 1 Zesting

To zest an orange, peel with a vegetable peeler, then slice off the bitter, white pith with a sharp, chef's knife.


or



Use a zester-you get a much thinner, finer zest. It's a matter of preference.









Step 2 After zesting, peeling an Orange
Slice the top and then the bottom of the orange; place the orange on one of the flat sides (top or bottom) and carefully slice from top to bottom, on a curved arch, slicing the skin and pith away but leaving the orange interior.
Then hold the peeled orange in your hand and slice out each supreme/segment by carefully cutting into the side of the orange in a V cut. You cut out the orange supremes between the white, orange membranes and the supremes fall out. Place into a bowl and reserve. Step 3 Juicing the Orange


Step 3 Juicing the Orange
Lastly, place the remaining membrane into a juicer and squeeze out the juice. I usually squeeze out the juice in the orange peels also.
 

Beginners recipe: Vegetable Stock

By Tom Griffiths • January 16, 2026
I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks.  A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.

Beginners recipe: Breakfast Burritos

By Tom Griffiths • January 16, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.

Beginners recipe: Stuffed Peppers

By Tom Griffiths • January 15, 2026
Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.

Beginners recipe: Cutting Zuchini

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I remember a chef teaching me to carefully slice the center seeds from a zucchini and then prepare beautiful dices for a ratatouilli. The seeds and center area get soft and mushy before the outer 'meaty' section of the squash cooks.

Macaroni and Cheese

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Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster. Macaroni and cheese with pancetta

Culinary Basics; The Art of Stocks-Vegetable Stock

By Tom Griffiths • January 13, 2026
Culinary Basics: The Art of preparing Stocks

Paella

By Tom Griffiths • January 13, 2026
Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans. Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat. Paella is all about the rice!

Copy of Beginners Recipe: Breakfast Burrito

By Tom Griffiths • January 7, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable. 

Tenderloin Steak

By Tom Griffiths • January 6, 2026
Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

Fruit Crêpes, flambê

By Tom Griffiths • January 3, 2026
Flambéed fruits are often used as an accompaniment or variation in desserts like Crêpe Suzette. Common choices for flambéing include bananas, apples, or berries, sautéed in butter and sugar before being doused in a spirit, such as rum or brandy, and set alight. The flambé technique adds excitement to the dining experience! Years ago I was dining at Paul Bocuse with some colleagues and one ordered a f lambé served over rum raisin ice cream. He let me taste and it was amazing.