These classic French knife cuts are fundamentals that any chef and home cook should learn to have better knife work in the kitchen.
How to use a honing steel and a sharpening stone to keep your chef's knives sharp and safe.
Here’s a demonstration on how to make pizza dough that can be used the same day. In this video, we go over how to make the dough, how to proof, how to stretch it, how to build it, and how to cook a Neapolitan style Italian pizza in the oven.
Step by step guide on how to butcher a whole WOG (without giblets) chicken with information on technique and ways to use the different cuts.
How to make a simple chicken stock using leftover bones from breaking down a whole chicken.
Learn how to make handmade cavatelli pasta from a semolina flour and water dough, and pair it with homemade cacio e pepe for a simple, delicious, and vegetarian pasta dinner.
Learn how to make trofie pasta by hand, and pair it with a freshly prepared pesto to enjoy a delicious dish straight from Italy, called trofie al pesto.
Try this easy pasta dough recipe made with semolina flour and water. It's vegetarian and vegan friendly, and we'll go over how to shape out cavatelli, orecchiette, trofie, and strozzapreti pastas.
Learn how to make fresh pasta dough with eggs by hand, and how to make handmade pappardelle.
Easy one pan stovetop recipe for chicken and rice using leg quarters and homemade chicken stock.