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Chocolate Dipped Strawberries

Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.

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The Test Kitchen Two Video Crew

The global pandemic has spurred the need for creative thinking when it comes to… well, everything. In this case, rethinking video production.

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The Many Faces of Biscuits

Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.

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Making Dye with Your Dying Beets

In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.

Shishito Peppers Appetizer Idea

Shishito peppers are a small Japanese (Eastern Asia) heirloom variety of pepper that are becoming more of a mainstream offering for both pub fare and fine dining platforms.

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Chef’s Pantry: Sun-Dried Tomatoes

There’s a lengthy process that a tomato must go through to achieve the condensed size and flavor intensity that sun-dried tomatoes are known for…

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Chef’s Pantry: Pork Belly

Cube it, plank it or slab it; regardless of your final shape pork belly will render big rich flavors to elevate your creations.

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Chef’s Pantry: Shallots

In this post you’ll find two delicious approaches for an upscale onion. Pickled shallots are an easy way to give your menu an adventurous look and roasted shallots are a great way to add rich robust quick-fire flavors.

WNWN Spotty Bananas

Save Your Aging Bananas

There comes a point when your bananas become limp, soft to the touch with a dark spotted skin that’s less than desirable in appearance and texture. But, there’s a sweet opportunity underneath that blemished peel…

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Chef’s Spice Rack: Peppercorns

Pepper, like salt, is one of the fundamental seasoning element used in almost every recipe, including some desserts. Salts and peppers need each others assistance and support to reach their full potential.

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What You See is What You Get

Unfortunately not all new restaurant owners and chefs have the ability, or capital to outfit their kitchen or establishment with all the bells, whistles and gadgets one would envision being in the culinary space of their dreams.