A Touching Video on Chicken Doneness

Although I’ve had many requests for it, I’ve not done a video on how to tell the doneness of steaks using the old “press test.” It does work...

Meatless Meatballs! Celebrating the Magical Meatiness of Mushrooms on Earth Day

I’ve wanted to turn our famous veggie burger recipe into a meatless meatballs recipe for a long time now, and figured there would be no mor...

Homemade Ketchup Because You’re Crazy Like That

I want to be very clear that I’m posting this copycat recipe for ketchup only because I’ve received countless food wishes for it, and not be...

How to Blueberry Pancakes

Breakfast items are one of the most popular food wishes around here, and while this isn’t technically a recipe, it is a critical technique t...

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiven...

Apple Hand Pies – Crimping is Easy

I’ve been playing around with a new pastry dough, and figured I’d use it as an excuse for a little demo on turnovers, or “hand pies” as the ...

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as ...

Cheese Straws – These Don’t Suck

I took a few things for granted in this cheese straws video. I assumed you could tell how delicious they were as I crunched into them, which...

Raw Kale Salad – Mmmm…Tough and Bitter

I realized after watching the finished video for this raw kale salad that I used the words “tough” and “bitter” about a dozen times. Not exa...

Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been sharing lately, I’d thought I’d take a little break, and post a nice, simple gr...

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s requ...

Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn into yet another Super Bowl party food post, but two bites in and I realized that’s...

Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole, home-cured ham for the holidays. I always get lots of requests for this kind of thing,...

Apparently Size Doesn’t Matter for Prime Rib "Method X"

This is what our 6-pounder looked like. Would a 20 pounder work as well? Spoiler Alert: Yes. The most common question after we posted our no...

“BBQ” Broiled Red Snapper – This One’s For the Haters

There’s a fairly large population of folks who just don’t like fish. I’m not talking about people with allergies, but those poor souls who’s...

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these technique videos, which is kind of strange since I get just as many “wishes” for this...

We Came, We Saw, We Concassed

As promised, here’s the tomato concasse video I mentioned during the Steak Pizzaiola recipe . The technique is relatively quick and easy, an...

San Francisco-Style Bagels – Taking Things to a Hole New Level

Okay, first things first; there’s no such thing as a “San Francisco-Style Bagel.” This gorgeous city has lots of amazing food traditions, bu...

Affogato and the Magic of Cold Brewed Coffee

Michele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I...

Classic Rice Pilaf and Little White Lies

You’re a great cook. You know it, and so do all your friends. There are no techniques or recipes you haven’t mastered, well, except for one…...