Hey COOK-es, Chef J. LeAnn here. My favorite breakfast time ingredient to work with is eggs. Eggs are the star in more breakfast meals, from quiche, to omelettes, to hard-boiled, to fried, to scrambled. As a chef, I know there are multiple ways to c...

Hey COOK-es, A meal simply isn't a meal without flavor! Without good flavor, we'll throw the plate away, turn our noses up, and ask that person to never cook again, or nicely tell them their meal was a little "off." Bold flavors is what all good me...

Hey COOK-es, Chef J. LeAnn here with another amazing recipe :) If you currently live in the Midwest, you know that this is the time where the seasons begin to blur between Winter and Spring, leaving us guessing if today is the day to break out the k...

Hey COOK-es, Blanching is a quick way to get the most out of your veggies for maximum flavor in your meals. Whether you are preparing for a stir-fry or for roasting, or maybe just as a good side dish, you should be blanching them to get the best res...

Hey COOK-es, Chef J. LeAnn here. I had to make a quick tip post today about something that bugs me: People throwing away perfectly good apples because "it's turning brown." In the kitchen, we have a thing against waste. So much so that we literally ...

Looking for a classic, hearty meal to feed the family? You've come to the right place! NOTE: This recipe is not standardized. You are free to change the ingredients as you wish, especially if you have an dietary restrictions. This recipe is also not...

Hey COOK-es, Last week I debunked the myth of whether or not the juices that we see from most red meats, particularly steaks, is really blood or not. I made a video on it to help those get a better understanding of this as well. But today, I figured...