Summary In today's episode, I introduce you to the mouthwatering offerings of Pepperoni Hugspot. Here's what this means for you. You find a way to treat yourself and your friends to high-quality pizza that chefs make with heart. You'll also learn these concepts: how the chefs use secret ingredients, why the delivery service works so…
In today’s episode, join me for a fascinating conversation with Geraldine Deruiter, James Beard award-winning author. You’ll discover her journey from a blogger to an acclaimed author, diving into her new book that intricately weaves food, feminism, and fury. You’ll benefit from Geraldine’s unique perspectives on the culinary industry, gender roles, and her viral culinary…
I had a chance recently to test out a new set of GrillGrates from GrillGrate.com. These are exactly what they sound like – replacement grill grates – and they’re one of the easiest upgrades I’ve made to my grill. FTC Disclosure: GrillGrate.com sent me a review set of grates at no cost, making this a…
You’ll see tons of videos online showing how to make fried rice, and almost all of them are correct if you’re making a serving for one or two people at most, like Gordon Ramsay’s 10-minute fried rice. Fried rice has two challenges: first, ingredients cook at different speeds. A carrot cooks significantly more slowly than…
I take a special delight in figuring out ways to use tools and technologies that their creators probably didn’t intend. A few weeks ago, I was visiting a local restaurant that touted its homemade butter and remembered that butter, fundamentally, is a pretty simple thing to make. It’s essentially a precipitate; you agitate heavy cream…
With summer’s arrival and heat, sometimes you just don’t want to cook anything – at least anything requiring heat. Oi muchim, a Korean cucumber salad, is a great snack, side dish, or in sufficient quantity, a light meal for a hot summer’s day. It’s a blend of cooling cucumber and spicy flavors, and it’s absurdly…
“Fire-roasted vegetables” have long been a favorite of mine, from sliced potatoes to Brussels Sprouts to cauliflower. However, cooking them to restaurant-quality perfection requires some different thinking, especially if you want to do a relatively large batch. Some things that tend to go wrong: On the grill, uneven cooking – a problem especially with potatoes…
As I get older, my dislike of crowds increases, and nowhere is that more true than the many wood-fired pizza restaurants nearby. Their pizzas are good, but the ambient noise is approaching a roar at popular dining times, and price-wise, the juice isn’t worth the squeeze. So, it’s long past time to learn how to…
Today’s topic is usually a culinary joke: hotel coffee. Almost every business traveler has had the same complaints about hotel coffee in the room. Bitter. Weak. Tasteless. Awful. Yet we struggle with it out of need, sometimes even desperation. Is there a better way to make hotel room coffee? Watch the video to learn more:…
