These classic French knife cuts are fundamentals that any chef and home cook should learn to have better knife work in the kitchen.
How to use a honing steel and a sharpening stone to keep your chef's knives sharp and safe.
Here’s a demonstration on how to make pizza dough that can be used the same day. In this video, we go over how to make the dough, how to proof, how to stretch it, how to build it, and how to cook a Neapolitan style Italian pizza in the oven.
A chef’s knife is one of the most useful tools for a cook. A chef’s knife is a workhorse knife that can be used every day and for a variety of tasks. If you are shopping for a chef’s knife, it is helpful to understand the different parts of the knife and the difference between the two most prevalent styles of knife: German and Japanese.
The first evidence of vinegar traces back to around 5,000 B.C.E. in ancient Babylon, where it was used as a condiment and a preservative for food and water. Acting as a source for acidity and sourness, it retains flavor compounds from the ingredients it was made from, which impact aroma and taste.
Have you ever wondered what the difference is between the varieties of rice? In this video, we go through the different types of rice, how there starch content causes them to behave differently, and the best practices for cooking rice.
In this video, we cover the history of pasta, the difference between dried pasta and fresh pasta, and an explanation of how durum wheat flour, semolina, bread flour, and double zero flour are used in making pasta.
Step by step guide on how to butcher a whole WOG (without giblets) chicken with information on technique and ways to use the different cuts.
How to make a simple chicken stock using leftover bones from breaking down a whole chicken.
Try this easy pasta dough recipe made with semolina flour and water. It's vegetarian and vegan friendly, and we'll go over how to shape out cavatelli, orecchiette, trofie, and strozzapreti pastas.
Learn how to make trofie pasta by hand, and pair it with a freshly prepared pesto to enjoy a delicious dish straight from Italy, called trofie al pesto.
Easy one pan stovetop recipe for chicken and rice using leg quarters and homemade chicken stock.
Learn how to make handmade cavatelli pasta from a semolina flour and water dough, and pair it with homemade cacio e pepe for a simple, delicious, and vegetarian pasta dinner.
Learn how to make fresh pasta dough with eggs by hand, and how to make handmade pappardelle.
Have you ever wanted to have a chef's understanding of onions and know the differences between each type of onion? Let's dive into the chemistry of onions and how to use the various types of onions in cooking. Bonus! Learn how to keep your eyes from watering while cutting onions.
Have you ever wondered if there's a big difference between dried basil and fresh basil? Let's talk about the different types of basil, how to cook with it, and how to properly store it.
In this video, we'll cover the differences between freshly ground spices vs. pre-ground. Does it really make a difference?