Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

I'm not sure what specifically that would be, but I assume there’s some kind of science behind this amazing, and possibly modern method ...

Beurre Blanc – This French Butter Sauce was Spot On

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take int...

Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of

I have no idea why this amazingly flavorful Genovese-style meat sauce isn’t way more popular than it is. It’s quite simply one of the best p...

Walnut & Parsley Pesto – “A” Pesto, Not “The” Pesto

When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pest...

Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disap...

How to Make Your Own Prepared Horseradish – Feeling Hot, Hot, Hot

Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the fr...

Alabama-Style White BBQ Sauce – An Almost Labor-Free Sauce for Your Labor Day Grill

This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q re...

Summer Vegetable Cavatelli with Fresh Corn “Cream” – Corn Not Cows!

There’s a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh, sweet corn. It’s a won...

4th of July Special: Red, White & Blueberry Grilled Chicken!

These colors don’t run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors, preferably at so...

Nectarine Salsa – Stone Cold Delicious

I’ve always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines...

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...

Tonnato Sauce – Not Just for Cold Veal Anymore

Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don’t. I was probably...

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...

The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. W...

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding ou...

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of S...

Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar Chicken,” showed me once again that so many of life’s great culinary pleasures hap...

Grilled Coffee & Cola Skirt Steak – Two Great Drinks = One Fantastic Marinade

I’ve made hundreds of different marinades over the years, but for some reason, cola had not appeared in any of them. One reason is that I ne...