A few words on Pumpkins: * In general a 5 lb. pumpkin will yield approximately 4 cups of pumpkin puree. * 1- 29 oz. can is equal to about 3-1/4 cups fresh, cooked, pum…

Twice a year I look forward to hunting one particular bird. If you've got Turkey on the brain, we're on the same page, and Fall Turkey Season is here! If you haven't gotten out there…

Norm takes you through the ins and outs of using the VP320 and VP321 Chamber Vacuum Sealers. These large counter/table-top units are powerful and reliable work horses, grea…

Once you have a batch of confit duck tucked away in your cooler you can have an amazing meal in minutes! Delicious on its own you can cook on the wild side if you’re looking for s…

Growing up in Michigan like much of the Eastern Heartland apple cider is THE drink of Fall. Whether it’s served cold, warm or hot it’s a tradition filled with memories…

Whether you call it Barbados water, Rumscullion, Devil’s Death, Kill-Devil, Nelson’s Blood, Rumbustion, Tafia or Screech - Rum’s history is as varied as its many monikers. The c…

Explore our second largest chamber vacuum sealer, the VP731. This large unit features a double chamber, perfect for a business setting, allowing you to seal more bags at one tim…

Orson Welles famous writer, director, actor and all around gourmand described the Negroni thus, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." I…

The VacMaster VP330 is a high capacity chamber vacuum sealer designed to meet the needs of commercial users. With three seal bars, you can seal multiple bags at once, and the oil pum…

I’m not sure how the rest of the country views pizza but even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and a jump from my culinary compound holds a un…

Ingredients: • 4 tablespoons olive oil, extra virgin • 1 large yellow onion, sweet, peeled and finely chopped • 2 large garlic cloves, chopped • 1 medium carrot, peeled and shredded • 1 28 ounce cans…

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…