Category: Sciency Stuff

The Truth About MSG & Why You Should Cook With It More

MSG (Monosodium Glutamate) has gotten a bad rap for decades, but the question remains: is it really as bad for you as everyone thinks? Here is the fascinating and bizarre history behind the origins of MSG-hate, and why you should actually be cooking with it a lot more.

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7 Kitchen Hacks Used By Pro Chefs That You Should Be Using At Home

If you want to learn to cook like the pros, start with some of these tried-and-true pro hacks that have the potential to make your life infinitely easier in the kitchen.

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How (and Why) to Roast Garlic

Roasted garlic is utterly delicious and has myriad uses: use it to make the best garlic bread of your life; combine it with raw grated garlic in salad dressings to tease out more depth of flavor, add it to an Umami Bomb when making sauces and stews… or just eat it with some Brie cheese or in an olive oil dip.

Best part is that it keeps in the freezer, and all you have to do to restore it to it’s pre-frozen glory is nuke it in the microwave on the lowest setting for a couple of minutes.

Here’s how to do it:

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5 Things You Should Be Doing in the Kitchen If You Aren’t Already

Essential tips and tricks that will make your food taste way better and more interesting and add that “What’s In Here?” flavor to just about everything.

Note: This post is dedicated to my buddy Jon, with whom I just spent the last week cooking (and eating, and hiking, and listening to rad music). He’s an inspiration in the kitchen, a fantastic chef, and lifelong friend.

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