Air fried chicken wings
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Big Game Equipment Roundup, Plus Air-fried Chicken Wings

It is that time of year when football is on America’s mind, and not just football in general: one football game in particular. Whether you’re watching at home or going to a gathering, you’ll want to bring a Great Dish regardless of who’s in the Big Game. With the Game still a couple weeks out,…

Homemade pho soup
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How to Make Pho: Recipe, With Temps for Raw Meat

You may have noticed that this blog tends to speak a lot in superlatives: “the best steak,” “your new favorite,” and “best cut of beef” are all things you can find here. There’s a good reason for it, though. We try to only publish something that’s going to be fantastic, especially if you follow the…

Alarm Thermometers with Cartoon Animal Displays

Piggies, Chicks, and Cows

If your thermometer has these in its display, you’ve got a gadget, not an instrument. No Piggies or Cows Here In the digital displays of award-winning ThermoWorks cooking thermometers, you won’t find little piggies, chicks, or cows. There won’t be any fishies, turkeys, or lambs either. Ever wonder why? Let me explain. If you shop…

3 Reasons Your Restaurant Needs Bluetooth Now
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3 Reasons Your Restaurant Needs Bluetooth Now

Running a restaurant means balancing various different types of risk—the risk of running out of inventory vs. the risk of buying too much inventory; the risk of understaffing vs. the risk of being overstaffed and payroll being too high. And then there are the legal risks—getting sued by someone who got sick or being shut…

Fresh mozzarella at home
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Making Fresh Mozzarella: Temps and Times Matter!

If you’ve ever had the delicious privilege of eating a properly-made Pizza Margherita or a garden-fresh Caprese salad, then you have known the joy that simple, fresh mozzarella cheese can bring. It’s really quite good. But, of course, it’s not readily available in every place. And if you are seriously into cooking and you made…

Better Technology for Better Barbecue: A Brisket Story
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Better Technology for Better Barbecue: A Brisket Story

Before I chose cooking as my full-time profession, I studied science. Physics, to be exact. I loved looking at the world through the lens of empirical data and natural law. I still do. In fact, though it may seem contrary to the traditional aspect of barbecue, my desire to understand the world from a numbers-and-data…