Homemade Dill Pickles – Naturally Fermented, Whatever That Means

This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to make t...

Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak sh...

Grow Your Own Culinary Herb Garden – Yard to Table

I mentioned several times during this ‘how to plant your own culinary herb garden’ video that I’d give a lot more specific information on th...

How to Fix a Broken Hollandaise Sauce

It happens to the best of us. You did everything right, and yet somehow your gorgeous hollandaise sauce has separated. Your hungry, possibly...

Demi-Glace: Part 2 – Half Again

I could’ve squeezed this stuff into the last video ( Demi-Glace Part 1 ), but it was already too long, and I didn’t want to rush through wha...

Demi-Glace: Part 1 – Feel the Veal

If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but fin...

Homemade Beef Jerky – A Real Convenient Store

Until recently, beef jerky was a late night, convenience store impulse buy, and what was in it was the least of your worries at that hour. I...

Baked Alaska with a Lighter? You Betcha!

I’ve always wanted to do a Baked Alaska, and with Valentine’s Day coming up, I thought it would be the perfect time to demonstrate this show...

Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I nev...

Bluetons (Blue Cheese Croutons) – Trademark Pending

As promised, here are the blue cheese croutons you saw floating on top of the roasted apple and parsnip soup we posted yesterday. They were...

Crispy Honey-Glazed Ham – Looks, Tastes, and Sounds Like the Holidays

A great holiday ham glaze needs to have three things; a wonderful flavor, a gorgeous, shiny appearance, and a crispy, crackling crust you ca...

The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make t...

Pine Cone Cheese Ball – So Good, You’ll Want to Hug a Tree

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you’re talking about a ...

Whole Boneless Thanksgiving Turkey – As Close to Turducken as I’ll Ever Get

If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is o...

Homemade Flatbread – If You Have Flour, You Have Bread

As I’m sure you’ve heard by now, possibly in our last post, today is National Homemade Bread Day. So, I decided to do a flatbread video, dem...

How to Make Puff Pastry Shells – Vol au Venting!

As promised, here’s the video for how to make your own puff pastry shells, or vol au vents, as they'd be called in France, and select U...

The Great Parmesan (Parmigiano-Reggiano) Experiment! – Penny Wise, Parm Foolish

I've wanted to do this little demonstration for a long time now, and it has nothing to do with proving people wrong. Okay, that has a li...

Easy “Squeezy” Corn on the Cobb

I saw this technique on the Huffington Post a while back, and while it wasn’t the first time I’d seen, or used the micro-method, it was the...