Chiles can do all kinds of amazing things for your food. Understanding all of the amazing variations of the flavors and heat of the world's chilis and the science behind them, help you become a Master of the Heat. CHILE,...
Avocado oil is a "fruit" oil as avocados are, well, fruit, like olives. Its culinary use is the single biggest "discovery" in cooking fats in a generation that will revolutionize the way that you cook. High in monounsaturates like olive oil,...
REVISED 03.06.21 - 90% of us, pro and home chefs alike, have cooked eggs, one of the most common foods on the planet, wrong. For generations! The often rubbery rubbish, coated in burned fats which we turn toxic, from the sandy-yolked...
Fried EGGS THAT RISE SOFTLY Before you begin, take a minute to read my article on Perfect Eggs, and the science that 99.95% of chefs, pro and home, ignore that will transform your egg dishes! Even fried eggs benefit from...
UPDATED 04.20.20 The world is mad about mustard! More and more shelf space is being made for the craft mustard revival. We're learning a lot more about how the rest of the world uses the plant, the seeds, and even the oil,...
