The Austrians call it Wiener Schnitzel, the Italians Milanesa, the Scotts collops, in South America it goes by, Silpancho and let us not forget the late, great Elvis Presley affectionately called it…

Native to North America the wild turkey unlike its domesticated counterpart can fly as well as run up to 20 miles an hour. In fact Benjamin Franklin lobbied for the native fowl to take its perch as t…

I was surprised to learn that pheasant isn't indigenous to the U.S. The earliest known introduction of the pheasant to our shores is said to have been in 1733, when the Old English Blackneck Pheas…

Moving on: Why I ditched my old slow cooker for my sous vide cookerGood: Slow CookerI used to love cooking in my slow cooker; I was even willing to overlook all of its flaws. To the masses that use…

Nothing screams Fall to me more than squash - especially pumpkins. Most people run to their local groceries to pick up a few cans of canned pumpkin for their seasonal baking duties but for my mout…

If you are anything like us, you were very saddened to hear about the WHO's (The World Health Organization) findings linking red meats and increased cancer risk. If you haven't had a chance to read ab…

It is said that quail is nearly a chicken, but only better! Quail meat has some interesting properties, high in protein with a relatively low fat content (especially when skinned) and a high conte…

Whether you spell it Mangalitsa, Mangalica or Mangalitza this Hungarian breed of domestic pig is taking the U.S.A by storm. Noted for its unusually thick wooly coat similar to sheep, it's prized fo…

Necessity being the mother of invention it is said that the Swiss popularized Cheese Fondue as a Swiss national dish in the 1930s as a way of increasing Swiss cheese consumption.Cheese Fondue's firs…

I for one was greatly surprised to find out that the Scotch or Scottish egg may have nothing to do with the land of haggis and the 70’s teeny bopper heart throbs, Bay City Rollers. Many culinary egg…

Carrots Sous Vide: A perfect side for any meal!This is yet another bare bones technique that showcases the beauty of sous vide. When cooked traditionally you can lose the natural sweetness and deli…

Beef tongue. If you've ever had it, you love it. If you haven't, you are probably more than a tad freaked out by the thought of preparing, let alone eating a tongue!Ridiculously popular around the w…