Learn how to grill lobster, how to cook salmon in the oven, as well as key temperatures for different kinds of seafood!
America truly is a melting pot of cultures and, as concerns us, their cuisines. Pizza is one of our most beloved foods—and an import from Italy. Then there is Mexican food, adaptations of which are omnipresent in our nation’s diet. Among the giants of “foreign” food to have naturalized on our shores, few besides those…
We’re big sandwich fans, as you know (see: rye sandwich bread, spicy chicken sandwich, and our recently revamped roast beef). So we’re always keen to find ways to bring our thermal expertise to classic sandwiches. And today we’ve got a great one: the New Orleans oyster po-boy! A well-beloved sandwich with a storied history, the…
Cooking fish is, frankly, a little scary for most cooks. Fish overcooks easily, and when it is overcooked, its quality degrades more steeply than, say, beef. This is a shame because a great piece of fish, like the pan-seared halibut we’ll be covering today, makes a fantastic meal. Here, we aim to dispel any fish-fears…
A shrimp cocktail tray is a standard sight at a holiday party, and it’s no wonder why. Shrimp make great finger food, they’re delicious, and they’re just luxe enough to warrant serving at a special occasion. But good shrimp cocktail depends on good shrimp that are properly cooked, and that can be tricky. Read on…
Watch Harry Soo on the ThermoWorks BBQ patio show us his beautiful two-lovers fish. It’s a dish of two whole grilled fish, swimming after each other in a pool of sweet chili sauce. It’s a gorgeous presentation as well as a delicious meal. To make sure the fish was cooked just right—not undercooked or dried…
New Year’s Eve is a time for opulence. Few holidays, if any, excuse such lavish excess as does the turning of the calendar. If you want to celebrate in luxury, we would like to recommend that you try cooking up some lobster Thermidor. (But then of course we would, right? Lobster Thermidor would be the…
