Posts In Kitchen & Cooking Tips

• Smoker vs Grill
• How to Shuck Oysters
• How to Get Rid of Jalapeno Hands
• Understanding Candy Temperatures
• Cacao vs Cocoa
• Pizza Sauce vs Pasta Sauce: What Is the Difference?
• What Flowers Are Edible?
• How to Get Smoky Flavors without a Grill
• Malt vs Milkshake: What Is the Difference?
• Fresh vs Dried Herbs and Ground vs Whole Spices
• Turkey Fryer Oil FAQs
• Types of Salsa
• Grilling Tips for Perfect Grilled Meat
• Coconut Milk vs Coconut Cream
• What Is Mirepoix?
• Types of Edible Seaweed
• Cooking with CBD
• How Long to Let Steak Rest & Why
• Types of Sushi
• Types of Game Meat
• What Is Inverted Sugar?
• What Is Charcuterie?
• How To Choose the Right Vanilla
• Sweet Potato vs Yam: What's the Difference?
• What Is the Scoville Scale?
• Stuffing a Turkey: Is It Safe?
• Different Types of Cinnamon
• Full Course Meals Explained
• National Pasta Month
• What Is a Blue Steak?
• How to Wash Lettuce
• Is Pickling the Same as Fermenting?
• The Best Cheese for Pizza
• What is a Blast Chiller?
• How To Cook King Crab Legs
• Sushi Grade Fish Explained
• Garlic Compared: Cooking With Garlic Products
• Parmigiano-Reggiano vs Parmesan
• How to Make Buttercream Roses
• What Is Prepared Mustard?
• What Are Pie Weights?
• Do Spices Go Bad?
• How Much Juice Is in Citrus Fruits
• What Is Isomalt?
• What Is Black Pudding?
• Porter vs Stout
• What Are The Five Mother Sauces?
• Pots vs Pans
• Umami Flavor Explained
• What Is the Maillard Reaction?
• What Is Compound Butter?
• How to Cut Saltiness & Fix Salty Food
• Batter vs Dough
• Top Kitchen Gadgets Under $5
• 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?
• How to Wash Fruits and Vegetables
• Salt and Sugar Substitutes for Better Heart Health
• What Is Tempeh?
• Pho vs Ramen: Know Your Noodles
• Frozen vs Fresh Vegetables
• Butter, Margarine, and Plant Butter: What's the Difference?
• Pancetta vs Prosciutto
• Food Processor, Food Chopper, or Food Blender: What's the Difference?
• Silicone Baking Mats Explained
• What is Molecular Gastronomy?
• Stock vs Broth: What's the Difference?
• How to Eat Blue Crab
• What is Shortening?
• Seltzer Water, Club Soda, and Tonic Explained
• What is IQF?
• What is Semolina?
• What is Mise En Place?
• Creme Fraiche, Sour Cream, Mascarpone, & Cream Cheese: What's the Difference?
• How to Peel Ginger
• What Is Cream of Tartar?
• What is a Rethermalizer?
• Best Oil to Fry Fish
• Best Oil for Frying Chicken
• What is a Tilt Skillet?
• How to Bread Meat so the Breading Won't Fall Off
• The Relationship Between Heat Transfer and Cooking
• Probiotics in Fermented Foods
• What Is a Jelly Roll Pan?
• What Is Bread Flour?
• Can YouTube Make You a Next-Level Chef?
• What Is Pastry Flour?
• What is Miso?
• What Is Lebanon Bologna?
• Everything You Need to Know About Instant Flour
• How to Reseal a Wine Bottle
• What Is a Buffalo Chopper and What Is It Used For?
• Different Types of Bacon
• Types of Whisks
• 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
• How to Use a Whipped Cream Dispenser
• 10 Foods to Cook Sous Vide Style
• Classic Pennsylvania Dutch Dishes
• What Is a Springform Pan?
• Never Fry Gnocchi
• Everything You Need to Know About Double Boilers
• What Is the Difference Between Baking Soda and Baking Powder?
• Should You Choose Farm-Raised or Wild-Caught Fish for Your Restaurant?
• Pros and Cons of Using an Indoor Meat Smoker
• What Is Mouthfeel?
• 6 Foods You Didn't Know You Could Use in a Cheese Grater
• Altering Your Menu to Accommodate Alternative Diets
• Myths and Benefits of Cooking with Cast Iron
• How to Accommodate Vegans and Vegetarians with an Innovative Restaurant Menu
• 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