A Taste of The CookAlong Podcast

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

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

I've been a cow's milk fan my whole life, drinking it with all three meals a day as a kid

Knives of Choice

Ooh, let’s talk about knives! I like knives. Fancy chefs would use the word “cutlery”, but I think it’s much

Oh, the simple pleasure of one of the world’s best comfort foods: a hot baked potato with melting butter, sour