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  • The Chopping Blog

Duck Confit is Easy, Actually: Part Two

  Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...

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Duck Confit is Easy, Actually: Part One

  In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because ...

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The Best Dish for Clearing Out Your Fridge: Fried Rice

  Fried rice has a lot going for it. It's fast, it can be made with just about any set of ingredients, it's cheap to make, and—above all—it's totally delicious when made well. Unfortunately, I find ...

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Find your Adventure in Culinary Boot Camp

Machelle Lind's Culinary Boot Camp class in May 2022 was a unique one. She traveled from Duluth, Minnesota to take the class and met a slew of different types of home cooks: an emergency room doctor ...

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The Best Home Deep Fryer is Your Wok

  That’s right, more wok content. If you’re a devotee of The Chopping Blog, you may be familiar with my previous work regarding the most versatile pan (that should be) in your kitchen: the wok. In my ...

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Cheese Trials

  As a chef there are a lot of things most people just buy that I’ve tried to make from scratch. There are the basics like bread, ice cream, or mayo, but I’ve also made my own croissants, emulsified ...

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One Pan to Rule them All: The Wok

  I’ve been cooking for a while now. Long enough to have developed some fairly thorough opinions on things like cookware. Usually when I’m asked to pick a favorite of something I find it very ...

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What I’ve Learned from TCB Chefs

  I’m no chef. I’m a pretty good cook, mostly due to the influence of my career in eating and drinking. Like most people, I have some sure-fire recipes for everyday and a few showstoppers. My Coq au ...

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Nothing Butter than Chicken

  Growing up in Northeast Pennsylvania, I was surrounded by an abundance of delicious and authentic Italian food. I also grew up in an Italian family where if it wasn’t pasta for dinner then there ...

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Perfectly Peel-able Eggs

  I always feel like the need for peeled hard-boiled eggs seems to grow exponentially with the onset of Summer! My personal favorite ways to use them include sliced hard-boiled eggs in my picnic ...

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Griddle Me This

If I have said it once, I have said it a million times, I love outdoor cooking! My newest outdoor cooking apparatus that I have added to my collection is my flat top griddle. What is a flat top ...

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Duck is Delicious

Duck is one of those misunderstood and maligned foods. I rarely hear people say they love duck, and I think the reason why is that most people don’t know how to properly cook duck. I am talking about ...

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Home Cook Chef Hacks

  There have been numerous culinary techniques I have learned throughout my career that have made me the chef I am today. I always say that as a cook you need to understand all of the aspects of ...

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Broiling for Beginners

I feel broiling is a very underutilized cooking technique for everyday cooking. How often can you say you use your broiler at home? It can be daunting if you do not know how to use it, but when used ...

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Perfectly Popped Popcorn

  Now that we are firmly in the icy grasp of winter, it's finally time to unashamedly carbo-load. Typically all we hear these days about carbs is one slanderous, ill-researched smear after another, ...

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Culinary Siphons are Not Only for Whipped Cream

  I used to love when my mom would buy Reddi-Whip when I was a kid; it was such a fun treat to eat right out of the can. It wasn’t until I grew up and went to culinary school that I started to whip ...

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Cooking Oyster Mushrooms

  When I first started my adventures in mushroom cultivation, I buried my head in every book on mycology and watched every video YouYube could provide me on mushroom growing. I was able to pick up ...

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Three Easy Soups in Less than 15 Minutes

I’m generally not a fan of cold weather. It’s uncomfortable and managing the layers of clothing is a nuisance.  However, I have four decades of successfully coping with Midwest winter, and I’m not ...

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