Archive - Cooked/Uncooked

A nice way of saying "carving up a carcass" ... and why it matters.

Jul 21, 2024 •

This might be the best, easiest, and smartest way to cook a chicken.

Jul 7, 2024 •

June 2024

Stock is an essential part of the professional kitchen. And professional chefs make their own.

Jun 23, 2024 •

In praise of the braise…

Jun 9, 2024 •

May 2024

It’s more than a meal. It’s a communion.

May 27, 2024 •

Everybody has a plan... until you get punched in the face.

May 20, 2024 •

The “mother sauce” of desserts is stupid easy, highly versatile, and freaking delicious.

May 13, 2024 •

One of the things I’m enjoying most about the culinary program I’m in is learning how to make certain staple components myself rather than buying them…

May 5, 2024 •

April 2024

For every Mother Sauce, there are many daughters. Here’s a helpful family tree.

Apr 14, 2024 •

How cooking outside our comfort zone can result in new awareness, amazement, and joy.

Apr 7, 2024 •

March 2024

One of the greatest culinary weapons has many forms, methods, and uses, but one common definition.

Mar 24, 2024 •

Salads are only boring if you make a boring salad.

Mar 18, 2024 •

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