Cordon bleu or translated from the original French as the blue ribbon is a term that seems to date back to the 16th century when King Henry III of France created the l'Ordre des Chevaliers du Saint Es…

There is something distinctly satisfying about a good piece of beef. The great thing about beef is that you can prepare and serve it so many ways. No matter what style food you're in the mood for, the…

After a wild Sweet Sixteen and Elite Eight weekend, and perhaps many busted brackets the 2017 Final Four field is set. Many people will go out this weekend and hope for the best trying to get a seat n…

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…

Growing up, potatoes were a staple at family dinner every night. As an adult, I've learned to treat this starchy favorite as more of a treat. So when I am looking to indulge, any of the recipes below…

It's filling, it's delicious, and it might be the best comfort food, it's pasta. Pasta can be made and served it so many ways, from you're basic buttered noodles, to the layers of meat, sauce, vegetab…

In Denmark it’s called "biksemad”, In Sweden, pyttipanna, Tyrol in Austria, The Malaysians call it, "bergedil" and in Germany there is Labskaus. There are countless more versions around the world…

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…

Already popular in Europe, sous vide is growing in popularity in the United States. So far in 2017 we've seen Starbucks introduce their sous vide egg bites, and Electroluxe aquire precision cooker com…

So apparently it was the Romans that were the first to spice and heat up their wines around the 2nd century. They felt that heating the wine defended their bodies against the cold winters. As the Ro…

Sous Vide Cherry and Maple Bread Pudding with Vanilla CremeHappy Valentine's Day!Maple Bread Pudding - Ingredients: 1 pound brioche loaf or rolls, broken or cut into small pieces1/2 cup tart cherrie…