Re-packaging (or re-potting) your spices and loose-leaf herbs into matching jars is a process called “decanting.”

Let’s talk cardamom. Full, sweet yet sultry, and enigmatic. I cannot stress enough that it is the holy grail for roasted veggies.

Chef greats like Emeril, Rachel Ray, Paula Dean - and even La Pitchoune’s visionary icon Julia Child - have always kept butter close by. Here’s why.

What 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.)

Copper cookware is the premiere choice by chefs worldwide. Here’s why.

The Mouans Sartoux Market is already quite a fun place to explore. But this Confiture Shop… run by an incredible woman… is our absolute favorite.

Here are three simple sustainability tricks we use on the property that you may be able to adapt in your own home or commercial kitchen.