Tips and Techniques

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Homemade Dill Pickles � Naturally Fermented, Whatever That Means - Grilled Chicken

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...

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...

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...

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...

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...

There are many reasons for making your own holiday ham, but the best one of all, may be the most superficial. After the holidays, as people ...

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...

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 ...

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...

I�ve wanted to do a video on �dry-brining� for a while now, and was reminded of that fact after recently seeing a friend�s blog post on the ...

I saw a picture of something called �potato stacks,� online last year, on a blog called Home Cooking Adventure , and I thought to myself, th...

I don�t make sushi at home very often, or ever, since we�re surrounded by top-notch sushi chefs here in San Francisco, but that doesn�t mean...