A Taste of The CookAlong Podcast

Here is perfection, short and simple. For all good-quality cuts* EXCEPT RIB EYE: Buy “Choice” or "Prime" (Never “Select”). Get

Last night, I pulled a 3-inch-thick three pound bone-in ribeye steak from my freezer, cooked it to medium-rare perfection without

Turning Bland into Brilliant

I’m not the only cook in my house. It’s not unusual for me to be asked what’s “wrong” with a

About Cast Iron

If you’re already using cast iron, most of the info I’m about to impart won’t be new to you. But

No, they’re not the same. What if your recipe doesn't specify what kind to use? Different chemical properties means they