Chicago Deep Dish Pizza, or “Pizza” As We Call It In New York

The biggest problem with Chicago-style deep dish pizza, especially for a New Yorker, is that it’s called “pizza.” I’m not sure what else it ...

The Denver Omelet – Denver, Colorado, Not Denver, France

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order c...

Chennai Chicken Wings – A Football Snack from the Land of Cricket

I used to do a new chicken wing video every year before the Super Bowl, but that yearly ritual stopped when I sort of ran out of things to d...

Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfas...

Panettone (Italian Christmas Bread) – Hard to Make, Or At Least That’s What We’re Telling People

I’ve never tried to make panettone before, mostly because of how notoriously difficult it is to make, or so I was told. Turns out that wasn’...

Lobster Thermidor – Not Your Parents’ Thermidor

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really being able to t...

Chocolate Bark – Temper, Temper

In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified te...