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My son’s an expert and finding the best and the biggest in the woods! SETTING THE FLAVOR OF MORELS FREETODAY’S LESSON: Nothing is as delicious as fresh morel mushrooms sautéed in sweet butter but how can you enjoy the flavor without all the fat? The trick is in the technique and we’ll show you a…

Food for thought:  Nothing is more soul satisfying than low and slow, smoked Angus Brisket converted into Burnt Ends for munching during the best game of the year – The Super Bowl.  Today we will explore the delicious brisket and why JR Ranch has the best! What the heck is a brisket and where does…

THE CREAMIEST RICE OF THEM ALL, RISOTTO WHAT EXACTLY IS RISOTTO? Risotto is made from a specific type of rice that is high in starch, which when cooked by an unique technique develops into a creamy texture while still maintaining a certain firmness of the rice grain.  WHY IT TASTES SO GOOD: First of all…

MASTER THE ART OF BROILING TO PERFECTION FOOD FOR THOUGHT: Winter salmon has a rich full flavor that can handle a big punch of spice to satisfy your hearty winter appetite. Today we will explore the forgotten broiler option of your oven, perfect for inside winter cooking. WHAT EXACTLY IS BROILING? Broiling has long been…

HAPPY NEW YEAR! FOOD FOR THOUGHT: Crab meat is the easy way to enjoy the rich, delicate flavor of the cold winter waters.  Today we will explore the delicate side of the abused crab cake, simply made to perfection to start your New Year on a tasteful note. WHERE DOES CRAB MEAT COME FROM? The…

Outstanding Chef Rob Rubba, Oyster Oyster, Washington, D.C. Outstanding Restaurant Friday Saturday Sunday, Philadelphia, PA Best New Restaurant Kann, Portland, OR Outstanding Restaurateur Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA Outstanding Hospitality The Quarry, Monson, ME Emerging Chef Damarr Brown, Virtue, Chicago, IL Outstanding Pastry…