During the past year at The Chopping Block, I have taught a lot of cooking classes. One thing that I can always count on is students asking questions, which I love. And if I don’t know the answer, we ...
In this series, we are exploring the classic French Sauces known as the “Mother Sauces:” Velouté, Bechamel, Espagnole, Hollandaise and Tomato. These base sauces are truly the fundamental sauces in ...
Turkey may be America’s most tolerated meat. Where people relish a thick juicy steak, savor a sweet rich pork chop, and crave the comfort of roast chicken, eating turkey is regarded with the ...
The time of year for cooking large cuts of meat is upon us. We are not worried about warming up the house too much and as our schedules begin to fill up more having those leftovers comes in handy! ...
Once Fall weather starts to hit, I start thinking about all those cooler-weather dishes that make me feel so warm and comfy! At the top of my list is roasted delicata squash, with butternut squash ...
While the world seems to be always looking for the next big health trend and hidden nutrient gems, one thing that seems to stick around are Omega-3s. As we start moving into the cooler weather here ...
“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.” This oft repeated mantra is one of the most frequently peddled bits of ...
When I go to a Mexican restaurant and they ask me “Corn or flour tortillas,” I am always going to choose corn. I think they are so much more flavorful! In Chicago, you can go to just about any ...
We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. In this final part of a three-part series, he ...
I never really considered myself to be a cook obsessed with gadgets. Sure, I have had a CrockPot since I graduated from college, the Instant Pot has truly changed my life, and I use my Vitamix ...
