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Broiled Chicken – Welcome to Plan “B”

I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think o...

Whenever I post a video involving my grill – a common occurrence this time of year – I get a bunch of emails asking what kind of grill I’m u...

The main point of this prison-style meatloaf video is to show you what happens when you make meatloaf like your grandparents did. And no, I...

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole...

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the but...

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they wa...

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much...

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-l...

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great t...

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watchin...

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before,...

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few t...

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The ...