Everyone knows that turkey is the star of the Thanksgiving table. Whether you’re selecting fresh or frozen, here everything you need to know about buying your Thanksgiving turkey. While the original settlers feasted on turkey because it was plentiful and native to the Americas, the turkey you’ll get at the store has little resemblance to
Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.
Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.
Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.
Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.
Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.
Just how does Chef Tom move all that hot food without big cumbersome gloves? The answer is simple, nitriles over cotton gloves.
You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.
Chef Tom shows you just how easy it is to make clarified butter at home.
Chef Tom puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.
Chef Tom cooks up a two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.
Chef Tom shows you how to set up your Weber Kettle or similar style charcoal grill to do low and slow smoking using the snake method.
Chef Tom kicks off our new weekly video series, Tips & Techniques, with three simple tips for peeling garlic.
With a little patience and just a handful of ingredients, you could be enjoying your very own home made bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But lets start with the basics. Read on, if you’re ready to
What sets this meal off is the smoked chuck roast, which adds a nice smokey flavor to the final dish
Chef Tom creates a take on the classic pulled pork sandwich with an amazing apple slaw to pair with the pork all piled up on ciabatta buns.
Chef Tom here with a great recipe for a bacon explosion.