Who doesn’t love a juicy pork chop? But, modern pork could use a little help. Here, Faith and the gang offer up tips and tricks for making ho-hum pork chops absolutely fabulous—on the grill or on the stovetop.
Shucking oysters is an art. John Bertino, chief oyster shucker at the Oyster Club in Mystic joins the party to tell us how it’s done and share the oyster varieties you should be eating right now.
There’s nothing better than artichoke hearts in garlic and butter, but artichokes require a little prep to get to the good stuff. Here’s how to peel away the layers of an artichoke.
You don’t need a fancy fryolator to make J. Timothy’s famous chicken wings at home. Jim Welch gives us some tips and the gang offers some interesting chicken wing flavor options beyond beloved Buffalo.
You can buy peeled and cut fresh pineapple at just about any supermarket these days, but you’ll pay double the price. Why not grab a whole pineapple and core it yourself? Chef and senior contributor Chris Prosperi demonstrates how.