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Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3...
I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest. I generally only do it if I want to make...
Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do. The process of deglazing uses a liquid to...
Come fall, butternut squash seem to be falling the sky, they’re everywhere. And with good reason. There’s a lot of great things you can do with them, but first you need to get through that tough skin...
The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going...
Fresh herbs bring a lot to the table. They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do. However, they aren’t always the...
There's nothing like a fresh tomato, especially right off the vine in season. They are sweet and juicy, and frankly you don't have to do much to them to make them taste great. I'll frequently just...
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