Posts In Kitchen & Cooking Tips

• How to Cut a Mango
• Guide to Vanilla
• How to Store Knives
• Becoming a Chocolatier: The Art of Chocolate
• What Is a Meat Tenderizer?
• Do You Have to Wash Rice?
• Best Oil for Popcorn
• Top 10 Gluten-Free Flours
• A Guide to Blast Chillers
• Types of Ribs
• How to Reverse Sear a Steak
• What Is Cream of Tartar?
• How Much Juice Is in Citrus Fruits
• Guide to Popular Ham Varieties
• How to Shuck Oysters
• How to Light a Charcoal Grill
• How to Cut a Pineapple
• The Best Cheese for Pizza
• What Is a Shallot?
• Differences between Creme Fraiche, Sour Cream, Mascarpone, and Cream Cheese
• Alternatives to Seed Oils
• Best Oil for Frying Chicken
• What Is Prepared Mustard?
• How to Wrap a Burrito
• How to Thaw Chicken
• Charcuterie Board Trends
• What Flowers Are Edible?
• What Is a Springform Pan?
• Smoothie Layering Guide
• Nigiri vs Sashimi
• What Is Instant Flour?
• Vegan Menu Ideas for Your Restaurant
• Prosciutto vs Pancetta
• Types of Asian Sauces
• Hoisin Sauce Explained
• What Is Miso?
• Cleaning a Knife
• Does Butter Need to Be Refrigerated?
• What Is the Difference between Pickling and Fermenting?
• How to Press Tofu
• Types of Alternative Diets
• Everything You Need to Know About Pastry Flour
• How to Separate Egg Whites
• What Is Isomalt?
• Fresh to Dried Herb Conversion
• Turkey Fryer Oil FAQs
• How to Cut an Avocado
• Seltzer Water, Club Soda, and Tonic Explained
• Types of Onions
• What Is a Truffle?
• How to Cut Saltiness & Fix Salty Food
• What Is Invert Sugar?
• Malt vs Shake: What's the Difference?
• Types of Cinnamon
• Full Course Meals Explained
• How to Make Hot Honey
• How to Eat Blue Crab
• Types of Stone Fruit
• Ways to Cook Eggs
• Olive Oil vs Extra Virgin Olive Oil: What’s the Difference?
• How to Clean a Pizza Stone
• What Are Pasteurized Eggs?
• How to Use a Tortilla Press
• Types of Whisks
• Everything You Need to Know About Double Boilers
• How to Clean Mushrooms
• Using a Whipped Cream Dispenser
• How To Cook King Crab Legs
• Smoker vs Grill
• How to Roll Silverware
• Substitutes for Corn Syrup
• How to Peel Ginger
• Grilling Temps
• Crab Varieties Explained
• What is Semolina?
• Resting Meat: Why You Should and for How Long
• Beef Grades Explained
• Smoky Ingredients
• How to Make Italian Soda
• Types of Salsa
• Memphis Style BBQ
• Ube Explained
• What Is Mignonette?
• What is Mise En Place?
• Pectin vs Gelatin
• What Is Tempeh?
• How to Wash Fruits and Vegetables
• Becoming a YouTube Chef
• Wing Sauce Ideas for Your Menu
• Testing Knife Sharpness
• What Are Boneless Wings?
• 10 Fall Flavors that Aren't Pumpkin Spice
• The Relationship Between Heat Transfer and Cooking
• Types of Lentils
• What Is Compound Butter?
• What Are Pie Weights?
• What Is an Immersion Blender?
• What's the Difference Between a Tablespoon and a Teaspoon?
• What Is Charcuterie?
• What Is a Meyer Lemon?
• How to Reseal a Wine Bottle
• What Is Asado?
• Stock vs Broth
• What Is a Pizza Peel?
• Is Baking Soda the Same as Baking Powder?
• Stuffing a Turkey: Is It Safe?
• Butter, Margarine, and Plant Butter: What's the Difference?
• Best Oil to Fry Fish
• Different Types of Oats
• What Is Tajin Seasoning?
• Pasta Tips for National Pasta Month
• What Are Short Ribs?
• Colander vs Strainer
• Types of Game Meat
• How to Make Food Less Spicy
• Different Types of Pickles
• How to Get Rid of Jalapeno Hands
• Understanding Candy Temperatures
• What's the Difference Between Cacao and Cocoa?
• Pizza Sauce vs Pasta Sauce: What Is the Difference?
• Coconut Milk vs Coconut Cream
• What Is Mirepoix?
• Types of Edible Seaweed
• Types of Sushi
• Sweet Potato vs Yam: What's the Difference?
• What Is a Blue Steak?
• How to Wash Lettuce
• Sushi Grade Fish Explained
• Garlic Compared: Cooking With Garlic Products
• Parmigiano-Reggiano vs Parmesan
• How to Make Buttercream Roses
• Do Spices Go Bad?
• What Is Black Pudding?
• Porter vs Stout
• What Are The Five Mother Sauces?
• Pots vs Pans
• Umami Flavor Explained
• What Is the Maillard Reaction?
• Batter vs Dough
• Spice Blends You Can Make Yourself
• What Is Curry and How to Use It
• Pinsa Explained
• Citric Acid: Why It Makes Your Cooking Better
• What To Do With Overripe Fruits and Vegetables
• Jams, Jellies, Preserves & Marmalades: What's the Difference?
• What Is Imitation Crab?
• What Is Aquafaba?
• What is Masa Harina?
• Salt and Sugar Substitutes for Better Heart Health
• Pho vs Ramen: Know Your Noodles
• Frozen vs Fresh Vegetables
• Food Processor, Food Chopper, or Food Blender: What's the Difference?
• Silicone Baking Mats Explained
• What is Molecular Gastronomy?
• What is Shortening?
• What is IQF?
• What is a Rethermalizer?
• What is a Tilt Skillet?
• How to Bread Meat so the Breading Won't Fall Off
• Probiotics in Fermented Foods
• What Is a Jelly Roll Pan?
• What Is Bread Flour?
• What Is Lebanon Bologna?
• What Is a Buffalo Chopper and What Is It Used For?
• Different Types of Bacon
• What You Need to Know About Eggless Cooking
• 5 Delicious Trash Fish Alternatives to Salmon and Tuna
• How to Increase Your Profits with Popcorn
• Should You Choose Locally Sourced Food for Your Restaurant?
• How to Make Your Restaurant Menu Healthy
• 10 Foods to Cook Sous Vide Style
• Classic Pennsylvania Dutch Dishes
• Never Fry Gnocchi
• Should You Choose Farm-Raised or Wild-Caught Fish for Your Restaurant?
• Pros and Cons of Using an Indoor Meat Smoker
• A Guide to Chocolate Candy Making
• What Is Mouthfeel?
• 6 Foods You Didn't Know You Could Use in a Cheese Grater
• Myths and Benefits of Cooking with Cast Iron
• Food & Ingredient Transparency in Restaurants
• Coagulation to Caramelization: How Heat Affects Food
• Choosing the Best Seafood for Your Restaurant
• Growing a Culinary Garden for Your Restaurant