Some of Our Favorite Categories
Cooking foods surrounded with dry heat, usually in an oven, and typically at more accurate and moderate heat than used in roasting.
High heat cooking in oil or other fat by either deep-fat frying when food is totally submerged or pan-frying when partially, but largely submerged.
The flavor enhancements that work for us – from mayonnaise to béarnaise to quick pan sauces – to take mediocre dishes to a higher plain.
Tender foods cooked quickly at high heat, usually on the stovetop in a shallow pan with a small amount of oil or other fat.
Tougher cuts of meat seared in hot oil or fat, followed by slow cooking in liquid seasoned with aromatics until tender.
Grill & Smoke
Direct and indirect dry-heat cooking over an open flame or hot coals thereby adding the inimitable flavor of smoke to roasted meats and veggies.