Yesterday we talked about deveining shrimp, a common but non-essential step in the shrimp prepping process that can clean up your presentation and please your guests. Check out that post for a ...

I’ve often seen cedar plank salmon on restaurant menus, but never had the chance to grill on a cedar plank until my friend Melissa picked one up at the store last week. Cedar planks are ...

Last week I offered up some tips and background on one of my favorite ways to make tea, using nothing but the warm, sunny sun. Obviously, that’s not always an option. And while sun tea works ...

I love homemade juices. They’re one of the first things I learned to make on my own. Having always relied on the blender juicing method as my go-to, I never really gave much thought to ...

Have you ever noticed that liquids taste better when you drink them out of a glass cup or bottle rather than plastic? I’m not sure what the science behind this phenomenon is—maybe it’s that ...

Yesterday we talked about one of my favorite cooking methods, steaming. We provided a foodie hack for those of you who don’t have anything special to steam in, but if you’re a fan of the ...

Yesterday we talked about shredding, a simple prep step that can add a lot of variety and texture to your dish. For those of you ready to get your shred on at home, this run-down of tools will ...

I’ve always had a bag of wooden skewers handy in the kitchen, even though I admittedly am not a big griller. While these long, thin, pointy-ended implements are most popular for their use in ...

My dad’s the one who got me hooked on glass storage containers. That’s what I call them, anyway, even though these oven-safe, dishwasher-safe, pretty much everything-safe do-it-all glass ...

You might be wondering why we’d decide to feature a simple little thing like an ice cube tray at the Chef’s Table. It is just for freezing ice cubes, right? Wrong—you can do quite a lot ...