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How To Make Jerky At Home

Making jerky at home is easy, approachable, and will save you tons of money. Here is what you need to know to get started…

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Eggs Are A Lot Easier To Cook Than Whatever I’ve Been Doing To Them!

Maybe that’s why eggs are so darn hard to consistently cook. At their core, they are very simple to make and that’s why chefs are tested with them when applying for work.

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What Happens When You Leave Too Much Marinade On Jerky?

I opted to try something I’ve been noodling for a while – what if I don’t pat the strips dry after marinading?

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Can You Use A Bottled Sauce As A Jerky Marinade? YES!

Can I use a bottled sauce as a jerky marinade? You bet you can!

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Review: Gordon Ramsay’s Hell’s Kitchen – Las Vegas

I’ve been a fan of reality cooking shows for, wow, over a decade now! Top Chef and Hell’s Kitchen were always my favorites because they chronicle lengthy and intense competitions using a spectrum of challenges which allows us viewers to learn from. Side note, I’d love to see a competition between Top Chef and Hell’s…

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When You Need To Adjust A Jerky Marinade For A Different Type Of Meat

The texture was a bit off due to an imbalanced ratio of dry to wet ingredients. The key learning takeaway from this experiment was that you definitely need far less liquid ingredients when making ground meat jerky.

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How To Make Easy, Fresh, Homemade Pasta Dough

This recipe creates a balanced noodle using the wet and dry ingredient measurement combination as listed in the recipe. As always, feel free to play around with everything and substitute as needed or necessary based on what you have on hand (e.g. you can use a full 10oz of AP flour if that is all…

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What’s The Difference Between Gelato and Ice Cream?

How To Make It?

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How I design New Recipes & Why Food Sites Drive Me Crazy!

How do I create a new recipe, and why are some recipes sites so irritating? We have a solution!

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KitchenAid Artisan Mini Stand Mixer

For many years, likely a decade or more, I’ve coveted the beautiful machine known as the KitchenAid Stand Mixer. Price was the largest barrier to entry for me, and the fact that I’m not really a baker made it an extremely hard purchase to justify. I’ve bought three or four of them over the years…

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