As many have written, Texan Chili con Carne is just that, chili peppers (chili) with (con) meat (carne). That’s it, no beans, tomatoes, ketchup, rice, spaghetti or any other sorts of culinary comestib…

Despite its name, corned beef has nothing to do with corn, the vegetable. No, most culinary eggheads seem to agree that the “corned” in corned beef is directed by the size of the rock salt granules th…

The merits of vacuum packing in the kitchen are numerous but freezing foods for later use with literally no freezer burn is especially advantageous. This Sloppy Joe recipe uses conventional cookin…

This technique is a wonderful way to get the “pork belly” texture that has been all the rage lately but with the classic bacon flavor. 12-hour bacon is good but let’s be real, 48-hour is spectacul…

If you're a fan of barbecue, chances are you are no stranger to the brisket. While we typically think of the brisket prepared solely in the smoker, we find the mean best prepared throu…

By the end of the year, did you find yourself preparing the same few meals all the time? If you're looking to switch things up a bit in the new year, check out some of our favorite sous vide ba…

If memory serves I was introduced to the American style gyro and all things Hellenic by a gorgeous Greek coed that I was trying oh so desperately hard to woo back in college. Not s…

Filet Mignon, the storied steak cut from the beef tenderloin is considered by many to be the prized cut of cow. A whole beef tenderloin is an oblong shaped muscle, which sits bene…

Pork belly, for most Americans is generally cured and smoked for bacon, that universal breakfast treat so often taken for granted. Because the belly is a relatively inexpensive cut and can be fatty,…