Chef Britt shows us a delicious smoky cocktail featuring homemade nocino and a maple-smoked turbinado simple syrup!

Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your taste buds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.

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.

Just how does Chef Tom move all that hot food without big cumbersome gloves? The answer is simple, nitriles over cotton gloves.

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.

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.