This isn’t a “cookbook” or a “food blog.” It’s your resource to bring out the “A Game” in your home kitchen.
Click on each to learn more.
Transform the way you understand food
A NEW WAY TO COOK, EAT & ENJOY
LESS IS MORE
“Eat! Eat!” grandmas and moms used to cry. We’re ending ‘abbondanza.’
Less is more.
Less heat. Less fats. More flavor.
Enjoy all of the things that you like… Just less of each. Great diet, NOT dieting!
De-brand your pantry! We buy a lot of pre-made, pre-mixed foods, and pay more for a lot of multi-syllable stuff into our food that’s not good.
Restructure your pantry, refrigerator and your aromata with the basic building blocks to make virtually anything!
LEARN NEW STUFF
We’re going to break out of that, and introduce you to new cooking techniques, kitchen gear, new foods, spices and flavors from all over the world.
We’re going to dive into the science, the molecular gastronomy of foods. What does salt really do to meat? Why does something smell the way it does?
DEVELOP YOUR CULINARY THUMBPRINT
As a fellow cookbook junkie, I’ve realized that there are acres of recipes in these wonderful books that I may never get to cook, and, even if I did each dutifully as the recipe lays it out, it is only one way to approach the food(s) being made. I will teach you the basic “notes” of the music of cooking, so when you look at our recipes, or any other, you can apply your imagination, your skills, and your own unique culinary “voice” to create dishes that are as unique as your thumbprint, while honoring and expanding upon some of the great world traditions, as the professional chefs do!
Meet master home chefs
Our Chefs, Bakers & Sommaliers
We gather the best home chefs, bakers, and wine experts to help you with your improvisational adventures.
Brian RossChef Managing Editor
The Jazz Chef
World-traveling writer, filmmaker, and chef cooking for a family of seven, hundreds of social events, and improvisationally rethinking the way we market, cook, present and EAT at home! “I watched my children learn to play Jazz at a high level, and they taught me something about cooking. In order to break the rules, you have to know them really well. That leads to understanding originalism, the basis of why foods and spices do what they do. Understand that, rather than just reproduce recipes, and you can both appreciate the traditions and create infinite varieties of foods.”
Chiara CostanzaMaster Patissier
The Dessert Diva
From Italia, our master patissier has been creating desserts that are the envy of home chefs around the world, and are as much art as baking. “I am passionate about pastry and baked goods,” Chiara says. ” I think that food should be both beautiful and made of the best quality ingredients. For the last two years, I have elevated my baking to more professional and modern pastries. My creations are improvisations based upon both traditional Italian and foreign desserts.”
See our ChoiceStuff™ picks of great food, drink and gear for your kitchen!
My team and I love to hear from y’all! We leave lots of places for comments about recipes and foodstuffs that we recommend, but, if you have something else on your mind, want to appear in one of our video segments,want to advertise, suggest a product for us to try, etc., then HEY, drop us a line!