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Potato dishes come in all kinds of shapes and sizes….and recipes. Some of those recipes, like potato lyonnaise , require that you slice the potatoes into a thin disks. While professional chefs and...
In this cooking video, I show you how to brine a chicken. Why bring a chicken you ask? Well, the best reasons are flavor, and moisture…which, when it comes to chickens, are pretty darn important...
Here is a simple technique video where I show you how to clean a chicken. I end up cooking a whole roasted chicken at least once a month, and I gotta say, my least favorite part, every single time,...
In this cooking technique video, I show you show to peel a potato. Now, I hesitated even putting this video up, because, you know, who doesn’t know how to peel a potato? Well, it’s true that peeling...
Toast just about any nut, and you bring out the natural flavors and make the taste more intense. In this cooking video, I show you how to toast almonds. It’s a very simple technique, but sometimes...
Citrus zest is one of the most under used and under appreciated food items in the home cook’s repertoire. The zest contains a tremendous amount of essential oils and is very aromatic. A surprisingly...
There’s no great magic or mystery to baking a potato. But there is a bit of magic in how delicious they are. Baking a potato is one of the simplest cooking techniques out there, but properly cooked,...
Slicing mushrooms, or any vegetable really, is no great miracle. It’s just slicing vegetables. But I have seen some techniques that truly make me cringe. Most important, using sloppy knife skills and a poor technique can be unsafe, but it can also be slow, and give you an inconsistent finished product, that makes creating a great dish more difficult.
Separating an egg is a simple, yet fairly important culinary skill. While those who bake and cook a lot of desserts probably know the method cold, some of my fellow savory chefs, overlook the need to...
One of my favorite vegetables is Asparagus. In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week. Not only is the...
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