Hey guys! It's Suberbowl Sunday in two days and I'm hoping you are prepared and all prepped up for your party. However, if you're like 98% of the population, you still have no clue what you're going to make! Fret not! I'll help you out by sharing my five favorite football foods that you can share with your friends and family. Here...
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Preheat you pan, folks! Aside from using good quality salt, and enough of it, cooking with a hot pan is the next tip I would give to a beginner cook. Today, I provide an array of ways to know that your pan is hot enough. Here they are: Use an infrared thermometer to know exactly how hot the pan is....
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How do you become a Culinary Ninja? One Tuesday at a time. Today, I show you the one fault that I see most often. I mean, sure, I don't often see a homemade bleach solution in people's kitchens, but I have seen an attempt with bleach cleaners and the like. However, anchoring down a cutting board is something I never see. In...
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I ran into Darren Champagne at The CrossFit Games last weekend and he asked me about sharpening his Chef Knife. Darren was the winner of the May drawing, which landed him a Glestain Offset Petty Knife and sharpening stone. I totally spaced that he won a stone with his knife and promised him an instructional video on how to...

The Chef Knife Series

I received this message from a subscriber last week: I am starting to understand the value of a really good knife to prep. When I was skinning the salmon I couldn't cut the salmon skin off with my current knives at home. I ended up just ripping the skin off, caveman style (its paleo). What are some recommendation on knives...