Cranberry Sauce in a can. For some reason this product has become a staple of American Thanksgiving celebration. I remember sitting down at the table during Thanksgiving as a kid and noticing right away whether or not the table was stocked with cold canned cranberry sauce that has been pre-sliced on a saucer plate. The tell tale rings around the cylindrical mold of cranberry goodness ensures its authenticity.

Frying a Turkey seems to be almost a fad sweeping across the country. It’s difficult, dangerous, is done outside, and allows the use of a propane tank. This method started in the Southern United States and is making its way North. The only problem with that is is that it can be so darn cold that time of year, making it inconvenient to be cooking outdoors. People still do it.

Duck Confit is one of those great foods that people created out of necessity. The need was to be able to store duck meat for long periods of time with out it spoiling. You can actually confit most anything and it is actually one of the oldest methods of preserving food. The most popular items to confit are cuts of meat with high fat content and fruits.

To confit something you cook it in a liquid for a period of time and at a high enough temperature to ensure that all bacteria have not survived the ordeal. By doing this to meats you are also imparting a great amount of flavor and it so happens to be that duck fat is the tastiest of fats.

Harold McGee is the revolutionary author of On Food and Cooking: The Science and Lore of the Kitchen. This is one of the major reference books any culinary school attendant will use on an almost daily basis. ***On a side note, I just found this out, he just published a new book called “Keys to [...]

Cooking an egg is about the easiest thing anyone can do. Throw down some fat into a pan, crack the egg and cook it to how you like it.

Every chef loves to use wood cutting boards. They are much nicer to knives and look a lot better also. Some cutting boards are huge and some are small. The materials also differ, from extremely hard woods to less hard woods.