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Utilizing Carbon Steel for Crispy Skinned Fish

You already know I love carbon steel pans. Now I want to showcase a technique that illustrates just why I enjoy cooking with carbon steel so much: cold-start crispy skin fish.

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Carbon Steel vs Stainless Steel: Not Just Knives

If you have ever taken our Knife Skills class, then you have a little bit of knowledge about the difference between carbon steel and stainless steel knives. If you haven't taken our Knife Skills ...

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Most Recent Posts

Bite Into a Good Book: The Ultimate Summer Reading List for Foodies

  Each summer, with nightly lesson planning not consuming my time, I put reading on my to-do...Read more

An Intro to the Green Papaya Salad World

  It’s been a hot summer so far, and when the heat rolls in, my family craves something...Read more

Walleye Catch and Cook

I recently went on a canoeing trip in the boundary waters of northern Minnesota. In addition to all...Read more

Experience a Multi-Course Filipino-Cuban Tasting Menu

Bayan Ko, featuring a Filipino-Cuban fusion tasting menu, sits just outside of the Montrose brown...Read more

Mother Nature Outshines Wine Rules

Growing up in the countryside, I learned a healthy respect for weather. We had galoshes for rain,...Read more

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