Cooking Techniques & Kitchen Tips

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.

Learning to cook with fresh herbs has changed the way that I cook as well as I experience the art of cooking, being rather inexpensive, especially if you grow them at home, fresh herbs are a great way to liven up any dish. They really can make an average dish to a much more exciting dish with little effort.

In this guide, I’ll go over some basic home butchering techniques that you’ll need to know to prepare your meats for a great home-cooked meal. You’ll learn how to perfectly tie, and butterfly primal cut meats into roasts, as well as learn how to trim off the fat and cut meat into cubes to use in stews.

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Beef Wellington is one of Gordon Ramsay’s most famous dishes—a showstopper of tender beef wrapped in mushrooms, prosciutto, and puff pastry. This guide explains what makes it special, common mistakes to avoid, why it’s so expensive, and the best sides and wines to serve.