In this episode, Chef Jacob discusses various strategies for vacuum packing food.
In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.
A handful of Sous Vide Questions are answered.
In this episode we discuss the science behind French fries.
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.
We talk different uses for caul fat.
In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.
How to make potato fritters using leftover mashed potatoes.
We trouble shoot baking bread and cooking Neapolitan pizza on an outdoor gas grill.