Tips & Techniques

Chef Tom shares more Tips & Techniques on How to Carve a Turkey, so you’ll look like a pro at your holiday gathering!

Chef Tom shows takes us through the step-by-step process of cleaning the Yoder Smokers pellet grill.

When Chef Eric visited a year ago, he met local farmer Jimmy Vo, and they became fast friends. On this most recent visit, Eric asked to go on a field-trip of Jimmy’s farm Kan-Grow Hydro Farm.

We all want to care for our cast iron as best we can. In this video, Chef Tom walks you through the Tips & Techniques required to keep your Yoder Smokers Reversible Cast Iron Griddle looking pretty and cooking perfect!

Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.

Have you ever gone to a restaurant and wondered how the meat had such a wonderful balance of flavors? Maybe you’ve encountered a familiar flavor that you never imagined would work well combined with roast or pork. It all comes down to the spice combinations and applications.

Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.

The Thanksgiving meal isn’t complete without a sweet treat, and the dessert that always gets the holiday nod is pie. Whether your pie flavor of choice is the fall favorite pumpkin or the traditional apple, you’ll want a pie crust with just the right amount of flake. And the best base comes from crusts made from scratch. Don’t fret – we take the guesswork out of crafting pie crusts with this hearty dough recipe.

The holidays are upon us and that means home entertaining and those long-anticipated dinner extravaganzas with family and friends. I’m always looking for the great wines at a great price that go well with the array of holiday cuisine.  Wines that will leave your guests impressed with your thoughtfulness and send them to the wine store.

There are many ways to prepare and cook a turkey for the holidays from roasting whole to cutting into quarters and cooking separately.

Brining is the process of submerging meat in a salt solution, often in combination with other flavoring agents (herbs, chili, aromatics), to give your meat its best shot at staying moist while cooking. With brines, you’ll want to marinate the whole bird/spatchcocked bird at least a couple of hours, but for more flavor leave it in the brine solution overnight.

Whether you’re selecting fresh or frozen, here everything you need to know about buying your Thanksgiving turkey.

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 to quickly, and easily, pickle red onions. These are perfect for topping sandwiches and are a great jumping off point for getting into pickling different foods.

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.

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.