When you buy whole lobsters, you’re getting more than just the tail and claw meat.  Within the body and legs can be found a lot of good flavor, as long as you know how to extract it. Here’s the technique for taking the cleaned lobster bodies (minus their claws, tails, and innards) and turning them …

What’s more decadent than lobster?  Lobster poached in butter! Here’s the basic recipe for lobster poached in beurre monte/beurre fondue, an emulsified blend of butter and water.   See how to make beurre fondue for more process photographs and technique tips. Once poached the lobster can be tossed with pasta, added to salads, added to finished …

Some spices (such as hibiscus flowers and fennel pollen) can be used whole, but to use most whole spices you will have to grind or grate them first. Using a Grater: For whole nutmeg you will need to use a nutmeg or Microplane grater.  Simply drag the whole nutmeg nut across the surface of the …

Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.  Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist …

Fresh wasabi rhizomes (colloquially known as fresh wasabi roots) are a rare and precious culinary commodity prized by high level sushi and fine dining chefs. Fresh grating is key with fresh wasabi rhizomes.  Below are instructions for how to get the best flavor out of fresh wasabi.  How to Use Fresh Wasabi: 1. Rinse the wasabi …

Interested in cooking fresh geoducks at home, but not sure quite how to prepare the giant clams? Here’s our video guide to the whole process. We’ve included text instructions below for easy reference. Directions: 1. Test your geoducks to make sure they’re still alive (how to test geoducks for freshness). 2. Bring a stock pot …

Pre-Toasting: Many recipes and saffron fans will tell you that you should lightly toast saffron threads on the stove to dry them out completely, enhancing their flavor.  Whether or not this is a good idea actually depends on how thoroughly the saffron you have was dried.  The producers of our Iranian saffron threads do not recommend toasting, …

It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t even think about making fresh horseradish.  I made the mistake of making horseradish inside — …

Shape – Round Fish vs. Flatfish Shape classification is useful for determining how a fish should be prepped for cooking. Round Fish:  Round fish are the most common classification of fish, and what you generally think of when you imagine a fish shape.  They have a long, rounded shape and eyes on either side of …

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3 parts oil. For more tang, use a little more vinegar. Mustard helps to emulsify (marry …