Chefs Techniques

Gordon Ramsay, a name synonymous with culinary excellence, has a secret up his sleeve for the perfect steak. This might be the reason why his steakhouses are renowned worldwide. But here’s the good news – you don’t have to travel…

Are you ready to take your ribeye steak to the next level of deliciousness? Well, I have the perfect marinade recipe to blow your taste buds away! Trust me. I’ve been experimenting in my kitchen for years, and this marinade…

Gordon Ramsay's Turkey Brine Guide is the key to a succulent and flavor-packed feast. With simple ingredients and clear instructions, you'll wow your guests with minimal effort. Read on to learn how!

Cooking lobster tail is an excellent choice if you want to impress your guests with a decadent seafood dish. This highly-prized delicacy can be intimidating to prepare but fear not; with five easy cooking methods, and expert tips, you’ll be…

Discover the secrets to keeping your homemade pasta fresh and flavorful with these essential storage methods that Italian chefs swear by.

I believe that understanding a recipe is key to completing it. Some recipes are detailed, specifying exact quantities, cooking times, and shapes, while others leave room for interpretation. Additionally, cooks have varying levels of knowledge and experience, which can make…

Are you tired of tough and chewy steaks? I know I am! My top priority is mastering the art of cooking the most tender steaks. Choosing the right cut of meat. Properly preparing and cooking it and allowing it to…

Americans really don't consume much lamb meat, most is consumed around on Easter, That's the reason you don't see much of a selection in your local supermarket. Most supermarkets have just a few of my favorite cuts of lamb, chops, and leg.

There was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?

The majority of pork, roasts, chops, and ribs sold in supermarkets today have little resemblance to the other white meat we eat back in the day when I was growing up as a child, pork was dry for the most part. New breeding techniques and feeding systems designed to slim down the modern hog have resulted in pork that this about 1/3 less fat than it did 20 years ago.

Gordon Ramsay lobster demonstrates how to prep a lobster at home removing every ounce of lobster meat out of the shell, including the delicious claws, legs, knuckles, and head. The guide goes over how to kill your lobster humanely and safely, how to cook lobster and of course how to deshell.