En papillote may sound like an intimidating or complicated culinary term, but it happens to be one of the easiest, quickest, and most delicious cooking..
This silky, smooth, delicious custard-based dessert is known as flan in the United States, Spain, Mexico, and most Latin American countries, but goes by the..
A boneless, butterflied leg of lamb is the perfect candidate for sous vide because, just like steak, it can be easily undercooked or overcooked. This..
There is nothing quite like juicy, yet crunchy fried chicken. Perfectly cooked fried chicken can be tricky to master, however, especially as chicken pieces differ..
Although good quality BBQ sauces are readily available in grocery stores, there is nothing quite like making your own, adjusting the spices and flavors to..
Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as..
Choosing to eat veal may be controversial and not everybody’s choice, but it does bring tenderness and a delicate flavor to the table. Calves’ muscles..
