Kitchen Technique: Batter and Breading Basics for Frying: Have you ever dropped a naked, skinless chicken breast into the deep fryer? I strongly advise against it. The moment it enters a vat full of 400°F oil, a couple of things… Read More ›

Everything You Need to Know About Reverse Searing Steak. It’s called the reverse sear because it flips tradition on its head. Almost every cookbook and chef have been taught that when you’re cooking a piece of meat, the first step… Read More ›