Tips

 

How to make Vanilla Extract

Looking for the next great kitchen taste sensation?

Difference between Condensed and Evaporated Milk
 

Condensed Vs. Evaporated Milk

Ever wonder the difference between Evaporated and Condensed Milk?

How to make a buttermilk substitute
 

How to make a Buttermilk substitute

Have a recipe that calls for Buttermilk? Dont have any?

How To Calibrate A Kitchen Thermometer
 

How To Calibrate A Kitchen Thermometer

Your thermometer is an essential kitchen and cooking tool.

What To Do With Cow Trotters
 

What To Do With Cow Trotters

Ever seen cow feet at the butcher shop and wondered what to do with them?
Wonder no more, we're here to help.

How To Fold A Paper Piping Cone
 

How To Fold A Paper Piping Cone

Ever need a pastry bag, or cone for decorating a cake? Julie shows you how to fold one using parchment paper that you can make to any size you need.

How To Choose & Cook Veal Chops
 

How To Choose & Cook Veal Chops

Peter from Sanagan's Meat Locker shows us some great veal chops, and suggests some tasty ways to cook at home.

How To Choose & Cook Veal Shanks
 

How To Choose & Cook Veal Shanks

Peter from Sanagans Meat Locker gives you some tips on choosing Veal Shanks, and the some simple ideas on what to do with them.

Duck Legs? Huh?
 

Duck Legs? Huh?

Peter, the butcher at Sanagans Meat Locker; shows us how to choose duck legs and gives us some tips on how to cook them.

Chef Tip - Peeling & Segmenting Grapefruit
 

Chef Tip - Peeling & Segmenting Grapefruit

Chef Higgins from George Brown Chef School leads you through how to peel and segment a grapefruit for salads and desserts.

Steaks! The Butcher Sets You Straight!
 

Steaks! The Butcher Sets You Straight!

Peter from Sanagans meat locker in Toronto shows us two different steak cuts.

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