Some of Our Favorite Categories

Baking

Cooking foods surrounded with dry heat, usually in an oven, and typically at more accurate and moderate heat than used in roasting.

Fry

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.

Sauce

The flavor enhancements that work for us Рfrom mayonnaise to béarnaise to quick pan sauces Рto take mediocre dishes to a higher plain.

Sauté

Tender foods cooked quickly at high heat, usually on the stovetop in a shallow pan with a small amount of oil or other fat.

Braise

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.

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