The Courageous Cooking School experience is so vastly different in so many ways from other programs you may come across. Our agenda is to immerse you in a world where you trust your own intuition and taste.
Read MoreIf you are familiar with Julia Child and her world-famous Provencal kitchen, then you are probably well aware of the pegboard wall that is proudly displayed in the space. Let’s talk about it.
Read MoreRe-packaging (or re-potting) your spices and loose-leaf herbs into matching jars is a process called “decanting.”
Read MoreLet’s talk cardamom. Full, sweet yet sultry, and enigmatic. I cannot stress enough that it is the holy grail for roasted veggies.
Read MoreWhat exactly is mise en place, and should you use this technique in kitchens even when you aren’t in the south of France? (Yes! Here are some tips.)
Read MoreThe world is exactly that. It’s full of hopes and dreams, personalities driven by ideas of luck, and charms that are believed to bring that luck to us. Here are a few we keep handy.
Read MoreHere are three simple sustainability tricks we use on the property that you may be able to adapt in your own home or commercial kitchen.
Read MoreBlow torches probably aren’t the first thing you think of when considering kitchen necessities. Our Executive Chef used to have a blow torch hanging out of her pocket at all times…here’s why.
Read MoreSabers aren’t just for King Arthur, noble knights, and other European dignitaries. Sabers are for everyday people who just want to celebrate with a good bottle of champagne. Enter: Made In Cookware’s Champagne Saber.
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