Dec 21, 2025
The Case for Dried Ingredients
Freshness isn't always the gold standard. Dried ingredients are flavor concentrates—heavy hitters that provide the deep, earthy bass notes that fresh produce simply can't reach.
Behind the scenes
Kitchen Notes
Kitchen Notes is where I stash the nerdy details behind the food. Think wood pellets and smoke profiles, favorite tools, ingredient tests, and little experiments that don’t quite fit inside a single recipe card. If you like seeing how the sausage gets made (sometimes literally), you’re in the right place.
Dec 19, 2025
Why home-ground beef is just better
Stop settling for "mystery meat" tubes. Grinding at home turns brisket trim into gold, utilizes inexpensive retail cuts, and gives you total "thermal control" over your final product.
Dec 14, 2025
The Case for Whole Ingredients
Starting with the raw primitive isn't about being a purist—it's about unlocking the full potential of your pantry. To maximize flavor and control texture, there is no substitute for whole spices and aromatics.
Nov 15, 2025
The Case for Overbuilding Your Stock
Why I’d rather make one intense pot of stock and freeze it than phone it in every Sunday.
Nov 15, 2025
Wood Pellets I Trust for Smoking
How I choose wood pellets for clean smoke, consistent burn, and flavor that actually matches the bag.