Frozen phyllo dough is a great time saver: you can create appetizers, pastries and desserts without having to make the dough. Traditionally, phyllo dough is made by stretching a flour-and-water dough ...
When I went shopping last weekend, pork tenderloin was on sale so I decided to pick up a couple. I had no idea what I was going to do with them at the time, but after some serious brainstorming, I ...
I graduated from culinary school in 1986, and one of the essential cooking skills I learned was how to cook rice. Cooking rice was formula driven which made it incredibly simple to understand and ...
Over the 24 years The Chopping Block has been open, we've seen a lot of people find love in our kitchens. I know of several couples who met during a cooking class who are still together today. Former ...
I am so excited to announce that The Chopping Block is finally offering a sous vide cooking class! It never really made sense for us in the past to offer this type of class in person due to the ...
When I first started working at The Chopping Block nineteen years ago, I was an assistant to our chefs (aka dishwasher) for cooking classes at our original location in Lincoln Park, Chicago. Some of ...
For those of you who don’t know, we announce a cooking challenge each week in The Chopping Block's private Facebook group. If you aren't already a member, it’s a great way to connect with others who ...
Before I write a blog, I like to see what videos, recipes and overall content is available online. I was surprised to find how little information there is on popping popcorn, especially since I know ...
I absolutely love moderating our virtual classes. It’s been so much fun for me to see The Chopping Block's virtual business evolve over the past year. What I love most about our virtual classes is ...
Risotto is always a popular dish in our cooking classes, and I love making it for dinner parties and giving tips to my friends. Knowing how to make a good risotto is something I think every home cook ...
