Your Cooking Companion

Posted in Announcements
March 10, 2021

A Taste of The CookAlong Podcast

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I don’t mean to offend you, but I’ve been cooking pasta the long way my whole life, and I’m guessing
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A bottle of “really good” extra-virgin olive oil is a badge of honor in the kitchen. Once you reach the
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No, they’re not the same. What if your recipe doesn't specify what kind to use? Different chemical properties means they
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Ooh, let’s talk about knives! I like knives. Fancy chefs would use the word “cutlery”, but I think it’s much
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Last night, I pulled a 3-inch-thick three pound bone-in ribeye steak from my freezer, cooked it to medium-rare perfection without
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