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A stockpot on a gas stove, rich brown stock gently simmering and reducing into demi-glace

This Is How You Make Restaurant Quality Demi Glace

Dicing an Onion

How to Cut an Onion (Without Tears or Mistakes)

Cooking with Red Chili Peppers

Cooking with Red Chili Peppers: Control Heat Like a Pro

A plate with pan fried flounder with potatoes

Easy Pan-Fried Flounder Recipe with Potatoes

Pasta with Garlic and Olive Oil Recipe

Pasta with Garlic and Oil (Aglio e Olio) Done Right

rested chateaubriand on cutting board

Chateaubriand Recipe: How to Cook Perfect Beef Tenderloin

Elegant filet mignon sliced and plated with glossy red wine Chateaubriand sauce drizzled over

How to Make Chateaubriand Sauce Like a Restaurant Chef

Charcoal grill with glowing coals

Charcoal Grilling Mastery: Control Fire, Heat, and Flavor

A cartoon depicting the Reluctant Gourmet eating hot chile at a restaurant

Extremely Hot Bowl of Chili Cartoon

Braised Chilean Sea Bass Recipe

How to Braise Sea Bass Like a Chef (Step-by-Step Guide)

Grilled Salmon Steak with Dill

Grilled Salmon Steaks with Lemon and Dill Recipe

Fresh Pressed Olive Oil

What Is Fresh Pressed Olive Oil and Why It Makes a Difference

Rice Pilaf Recipe

The Only Rice Pilaf Recipe You’ll Ever Need

A small saucepan of smooth, creamy bechamel sauce

Easy Béchamel Sauce Recipe (Perfect White Sauce Every Time)

A spoon filled with a demi-glace substitute

Best Demi-Glace Substitute (Easy Homemade Alternative)

roasted stuffed pork loin sliced into thick medallions, glossy pan sauce drizzled over the slices

How to Make the Perfect Sauce for Stuffed Pork Tenderloin

Mediterranean tzatziki sauce in a rustic ceramic bowl

Homemade Tzatziki Sauce for Lamb, Chicken, and Vegetables

Mayonnaise Panko Fish Fillet Recipe

The Secret to Perfect Baked Fish? Mayonnaise

Portable induction burner for cooking outdoors

Portable Induction Burners: What to Know Before You Buy

A pressure cooker on a kitchen counter

Pressure Cookers: Benefits, Uses & Why You Should Own One

Sautéed baby bok choy side dish on a white ceramic plate.

How to Cook Sauteed Baby Bok Choy with Garlic and Ginger

A slow cooker and dutch oven side by side

Slow Cooker to Dutch Oven Conversion: Time, Temperature & Tips

Stand Mixer

Do You Need a Stand Mixer? How to Choose the Right One

A sharp kitchen knife edge on dark wooden surface

Kitchen Knife Care: How to Keep Your Knives Sharp for Years

Choosing the Right Kitchen Knives

Essential Kitchen Knives: Types Every Home Cook Should Know

A professional chefs knife resting on a well-worn wooden cutting board.

How to Choose the Best Chef’s Knife for Your Kitchen

A common countertop blender in a modern kitchen, clear glass pitcher with measurement markings.

Blender Buying Guide: What Matters When Choosing a Blender

Four different types of whisks - balloon, flat, French, and coil - sticking out of a neutral ceramic jar.

Whisk Types Compared: Best Uses and How to Choose

a stainless steel sauté pan on a gas stovetop

Saute Pan | Choosing and Buying the Right Saute Pan

Poached Salmon with Dill Sauce Recipe

Poached Salmon with Dill Sauce Recipe

gently poaching ingredients in shallow simmering liquid

Poaching Food: Times, Temperatures, and Tips for Perfect Results

Know Your Knife Cuts

Essential Knife Cuts Explained: Improve Your Knife Skills

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The Reluctant Gourmet

about the reluctant gourmet

I’m a retired work-at-home dad who enjoys cooking, learning everything I can about the culinary world, and sharing it with you…

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