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's everything you need to know about buying your Thanksgiving turkey.

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.

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.