I began cooking when I was 14 years old and I never looked back. Enjoy the pirate ship.
Today we're talking about adding egg whites to sourdough, the rising cost of eggs, health inspections and the bombshell that ServSafe is funding the...
Ladies & Gentlemen, we watched The Menu. If you have not watched it, and would like to see it spoiler-free, then don't listen to this first. We're...
Today we're talking Culinary Artistry (the book), we're pitching shows to the Food Network (call us!), we have a pound of ground kangaroo to do *something*...
How do your want your story to be told? Well, first you have to figure out what your story is, then stick to it.
(Originally released...