Comparative Gastronomy: Dried Beef

While cold storage for food preservation was known to the ancients, it only became a modern convenience within the last century. Likewise, modern supermarkets, with their endless selections of shrink-... Read More

Q & A: Why Are Cumin and Turmeric Always Together?

I wasn’t sure this was a thing. I understand the flavors and properties of both spices, but that they were always found together in the same dishes? To be honest, I still don’t think it is... Read More

Q & A: What Can I Substitute for Ketchup and Mustard?

Food substitutions, I find, fall into two different categories: preference and dietary. The former is entirely subjective, and a matter of individual tastes. The second is a matter of life and death.... Read More

Herbs And Spices Part 2

Herbs and Spices, Part 1

How to Roast A Whole Chicken

I’ve begun committing various cooking classes to video. In this video, I demonstrate how to roast a whole chicken. This is one of my seven fundamental recipes that will help you learn how to be ... Read More

Cutting a #5 into Minute Steaks

Many people are intimidated by large cuts of meat, and don’t do anything other than cook them whole. In this short video, You can see how to cut up a #5 minute steak roast into individual steaks... Read More

How To Make Soft-Boiled Eggs

I created this short video to demonstrate the proper way to soft-boil an egg.... Read More

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