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 ...

Koji-Rubbed Steak – New Age Dry Age

First, let me give credit where credit’s due; and by “credit,” I mean possible blame. I got the idea from this article in Bon Appetit , wher...

Puffy Tacos – Part Three of the Taco Trilogy

When it comes to things like fast food, fair food, and street food, I’ve never been a big fan of recreating it at home. The only place you’r...

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...

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you goi...

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...

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...

A Tomato and “Dirt” Salad You’ll Really Dig

It’s not unusual for me to steal a recipe idea from a local restaurant, but it’s not everyday that I’m inspired by something I eat at a bowl...

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...

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 ...