Think Like a Chef

You never stop learning

GRIND YOUR WAY TO A BETTER BURGER

Want to make the best burgers, meatballs or even meatloaf? Well then, Grind Your Own Beef!

HOW TO MAKE AIOLI

Aioli is a classic preparation, a mayonnaise base with roasted garlic infused into each creamy, heavenly bite. The name comes from its two main ingredients, "ail" meaning garlic and "oli" meaning olive oil in the langue d'oc, the ancient dialect of Southern France . Think of this aioli as your secret sauce.

Made by transforming egg yolks, garlic, and oil into a creamy dip, it's Provence's answer to everything. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific and a food processor comes in handy here. I like to use half flavor-neutral grapeseed oil, so that the olive oil doesn't dominate. The finished sauce is delicious with asparagus, boiled potatoes, tomatoes, spooned onto fish, meat, bread...no matter what you pair it with, this sauce is the star.

 KIMCHI 101

KIMCHI 101

You can simply cut this recipe in hatch to make a smaller batch~ Recipe courtesy of Chef Jason Montelibano
 THE ART OF PRIME RIB

THE ART OF PRIME RIB

Crusty and golden brown, juicy and delicious. The perfect Prime Rib; now that’s a holiday centerpiece.
3-MINUTE FROZEN INDULGENCE

3-MINUTE FROZEN INDULGENCE

Don’t have an ice cream maker? Don't want to drag it out of the garage cabinet? I get it! So here's the scoop when it comes to making quick, cool treats sans an ice cream machine.
A LESSON IN MASHED POTATOES

A LESSON IN MASHED POTATOES

Mashed Potatoes are not only the essential comfort food on your Thanksgiving Buffet, but they are necessary for soaking up all of the delicious gravy! And while they look deceptively simple, they are an art to master. Here’s the low-down on glorious spuds (my best recipe is posted below too)…

MY VERY BEST MASHED POTATOES

These incredibly smooth and flavorful mashed potatoes are still my favorite. Wolfgang Puck taught me to throw peeled garlic cloves into the water when cooking potatoes; when the cloves are pureed with the potatoes, a subtle garlic flavor permeates beautifully. You can substitute sour cream for the crème fraiche if you prefer, but like the delectable richness and slightly tart flavor that comes from using the crème fraiche.

A REFRESHER COURSE ON OILS

A REFRESHER COURSE ON OILS

A REFRESHER COURSE ON OILS
ALL ABOUT BUTTER

ALL ABOUT BUTTER

Butter is the most prized cooking fat because of its delicious flavor and rich, creamy mouth-feel. And nothing can substitute for great flavor and mouth feel. Butter has come a long way…and you can find various varieties, flavors and quality on the shelf of your favorite grocery store. Here’s what you need to know…
ASIAN GRILLED PORK TENDERLOIN LETTUCE WRAPS

ASIAN GRILLED PORK TENDERLOIN LETTUCE WRAPS

BEAUTIFUL BAKED BREAKFASTS

BEAUTIFUL BAKED BREAKFASTS

One of the best parts about chilly winter mornings is a piping hot breakfast. We love savory baked breakfasts like stratas, quiches, savory breakfast enchiladas and even sweet bread puddings.
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