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I made all of the types of hot chocolate known to man. Or at least it felt like that. Really we made hot chocolate 4 different ways. INGREDIENTS: 2 tablespoons (13g) unsweetened cocoa powder 1.5 tablespoons (18g) brown sugar 1 tablespoon (18g) cream 1 cup (236ml) milk 1/4 teaspoon (2g) vanilla extract Small pinch salt INSTRUCTIONS: Mix all ingredients but marshmallows in a medium saucepot. Top with marshmallows and finish with grated chocolate.

You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. INGREDIENTS: 1 Whole Packer brisket (about 12.5-15 pounds) 1/2 tsp kosher salt per pound (3g kosher salt per half kilo) 1/2 Tbsp (4g) fresh ground black pepper 1/2 Tbsp (6g) mustard powder 2 Tbsp (17g) sweet paprika 1 Tbsp (9g) garlic powder Basic Barbecue Sauce (adapted from Aaron Franklin of Franklin’s Barbecue): 1 1/2 (250g) cups Ketchup 1/4 (60ml) cup water 1/4 cup (60ml) dark soy sauce 1/2 (120ml) cup white vinegar 2 Tbsp (17g) sweet paprika 2 Tbsp(17g) garlic powder 2 tsp (7g) fresh ground black pepper 3 Tbsp (36g) brown sugar Salt to taste *Combine all ingredients into a small pot, heat over medium heat and stir until sugar is completely dissolved. Taste and adjust seasoning with salt to taste. Feel free to add some spicy elements here like finely chopped fresh chilies or hot sauce. INSTRUCTIONS: Method: To prepare your meat, trim off ¼ inch off of the fat cap on both sides. For the rub, combine your seasonings. For a 12 ½ pound brisket, add in ½ teaspoon of kosher salt for every pound of brisket, one tablespoon of garlic powder, 2 tablespoons of sweet paprika, ½ tablespoon of mustard powder, ½ tablespoon of freshly ground black pepper. Mix together until combined. Rub that mixture all over your entire brisket , usually done about 12-24 hours in advance. With the smoker set in between 225-265 degrees Fahrenheit, place a leavened digital thermometer in the thicket part of the brisket and smoke for the listed temperature. Make sure to continuously feed the smoker wood to maintain heat and smoke levels. Once your brisket reaches around 155 degrees Fahrenheit, double wrap it in strong aluminum foil with about ⅓ cup of beef or chicken broth. Make sure you create enough of a base and wrap it super tight so no liquid can leak out. Place your meat back in the smoker and continue to cook it until it reaches an internal temperature of 200 degrees Fahrenheit. Pull it out and leave it in foil, letting it rest for 45 minutes to an hour. To slice your brisket, always wait till the last second to slice. Slice against the grain into individual pieces. *To make your barbeque sauce, see the above description.*

Ever wonder how pop tarts are made? Me too, and I have no idea. So instead I made my own homemade fancy poptarts so that you too can make them too. INGREDIENTS: For Pie Dough: 3 cups (429g) all purpose flour 1 teaspoon (7g) fine sea salt 1 tablespoon (14g) granulated sugar 1.25 cup (283g) cold unsalted butter, cut into cubes ice water (1 tablespoon 14ml at a time) For Cherry Filling: 4 cups (532g) cherries, pitted 3/4 cup (170g) granulated sugar (you can reduce this amount if you like) 1/4 cup (38g) corn starch Pinch of salt Zest of 1 orange Juice of half a lemon For Cinnamon Sugar Filling: 1/2 cup (112g) granulated sugar (or brown sugar) 2.5 teaspoons (5g) ground cinnamon 2 teaspoons (8g) all purpose flour 2 tablespoons (24g) unsalted butter, melted Other Filling Ideas Any jam you like Fudge marshmallow Chocolate You get the idea here! For Icing: 1 cup (131g) powdered sugar INSTRUCTIONS: Dough In a food processor, add all ingredients together and pulse until you have pea sized lumps of butter. Add ice water 1 tbsp at a time until it forms a cohesive dough. Not too dry, but pliable enough. Segment your dough into two pieces. Shape into thick discs. Wrap and place in fridge to rest for 30 minutes. Cherry Filling Cook until cherries are soft. Mash cherries with a potato masher. Add sugar and cornstarch mixture. Cook for about two minutes until mixture has become thick. Cinnamon Sugar Filling Mix altogether, store until needed. Poptart Assembly Roll out dough until it is 1/8 in thick. Trim rolled out dough so you get a 9x12 in /22x30 cm rectangle. Mark 3 in intervals across the rolled out dough. This determines the size of your poptarts. With a dough or a pizza cutter, cut the dough all the way across. This should get you four individual poptarts Before filling, brush with egg wash. While filling, allow yourself a half inch border. When filling with sugar, doing a little more is ok. For jams, 1 tbsp is ideal otherwise the poptarts burst and leak. Carefully fold over in half and gently seal to not leave any air pockets. Take a fork and press a pattern on the sides. Put in freezer for 10 minutes in a sheet tray to firm them up. Place in 375 degree (190c) for 20-30 minutes until golden brown. Put in wire rack to cool. If icing poptarts, let product completely cool off before icing. Otherwise the icing melts off. Icing Gradually add 1 teaspoon water at a time to achieve consistency.

We aren't just doing some easy rough puff pastry here, this is a proper laminated puff pastry dough recipe. INGREDIENTS: 2.5 cups (320g) all purpose flour 3/4 cup (177g) cold water 1 tsp (7g) fine sea salt 1 cup plus 2 Tbsp (227g) unsalted cold butter INSTRUCTIONS: Example Folding Schedule: 10:00am - Make dough and butter block and refrigerate 10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done) 11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds). Once folds are complete, rest in the fridge for 30 more minutes. 11:55 am - Perform 2 more folds totaling at 6 (you will likely need to rest the dough in the fridge after the 5th fold if it won't roll out). 12:30 am - Once all 6 folds are done, wrap your dough and rest in the fridge for 1-3 days then use in whatever recipe you're making. (maybe beef wellington *wink* *wink*. Method: Start off by combining fine sea salt with all-purpose flour and give it a whisk. Once that’s thoroughly incorporated, stream in cold water. Knead a few times to make sure it’s all combined and the flour is hydrated. To roll your dough out into a perfect 7x7 inch square, place your dough on a sheet of wax paper. Fold the wax paper so that the edges make a 7x7 inch square. Roll out your dough using a rolling pin to fill in the edges. Place the dough in the fridge. Take your cold unsalted butter and cut it into cubes; sprinkling lightly with flour. Gently beat it together using a rolling pin until it comes together to form a solid mass. Fold it over using a bench scraper and continue this process until its’ smooth and cohesive. Place your butter on a sheet of wax paper and repeat the process like the dough; but shaping it to be a 4x4 inch square. Place in your fridge alongside your dough and let it rest for 30 minutes. Take your dough and butter out of the fridge and lightly dust your work surface. Slightly roll out the points of your dough to elongate them; then place your butter square in the center positioned at a diagonal. Fold the edges of the dough over the butter so that they all meet together, then gently pinch the edges together. Roll your dough out into a long rectangle measuring 12 inches in length and 6 inches in width. Fold the top part of the rectangle ⅓ of the way down; then the bottom ⅓ to overlap the top fold. Rotate your dough 90 degrees and roll it again into a rectangle 12x6 inches. Perform the same folding technique. Let your dough rest wrapped in the fridge if necessary. Perform two more folds, and let it rest in the fridge for 30 minutes. Take it out and perform two more folds again, for a total of 6 folds. *See timing chart above* Once you’ve done a total of 6 folds, let it rest for 1 hour before rolling your pastry out.

Homemade super soft and fluffy dinner rolls, but with an amazing Japanese technique to make them 100x better. I used a Japanese Milk bread dough (also known as hokkaido milk bread) with a tangzhong to make these beautiful bread rolls. Oh, and they're brushed with garlic butter so that helps too. ITEMS USED: Induction Cooktop Baking Pan INGREDIENTS: Tangzhong: 2 Tbsp (20g) bread flour 2 Tbsp (27g) water 4 Tbsp (60g) whole milk Bread Dough: 2.5 cups (320g) bread flour 1 Tbsp (9g) active dry yeast (instant works as well) 3/4 tsp (3g) fine sea salt 1/2 cup (120g) whole milk 1/4 cup (56g) granulated sugar 3 Tbsp (42g) unsalted butter, softened 1 whole egg, room temperature Egg wash: one egg splash of whole milk (about 2 tablespoons) Garlic Butter 1-2 cloves garlic 1/4 cup (56g) unsalted butter INSTRUCTIONS: Method: For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste. Once thick, remove from heat and let it cool to room temperature. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes. In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally. When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes. Dump dough onto a work surface and roll into a tight ball. Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size. Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each). Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours. Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes. For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat. Remove buns from oven and immediately brush with garlic butter and flaky salt.

Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. INGREDIENTS: Brown Stock Ingredients: Chicken, beef, pork, or lamb bones (about 2-4# or 1-2 kg is a good start) 1 large carrot, rough chop 1 large onion (you can leave the skin on), rough chop 2 ribs celery, rough chop White Stock Ingredients: Chicken, beef, pork, or lamb bones (although usually chicken) 1 large peeled onion, rough chopped 5 cloves garlic rough chopped 2 ribs celery, rough chopped 1 bay leaf INSTRUCTIONS: *NOTES*: Don't season your chicken stock with salt or pepper. This is something that's overlooked quite often. Season whenever you use it in a recipe. The reason why is that if you season it nicely when it's freshly made, then it will likely end up too salty if it gets reduced for a sauce or added to a soup, etc. I also said 2-4 hours on the stock, then said 3-4 hours. It should be 2-4 hours... Just to clear up any potential confusion. Brown Stock Method: To remove the bones from your chicken, start by removing the legs. To do this, cut the layer of skin that connects the legs to the breast. Reveal the joint attaching them to the body and cut around that to fully separate the two. Repeat this process with the wings. For the breast itself, take your knife and cut along the breast bone, keeping it on the bone the entire time. Peel the meat from the bones. To remove the meat from the legs and wings, find where the bone is underneath the meat. Cut along the bone to reveal it and run your knife to slice it free. Place your chicken bones on a baking rack and drizzle with oil. Roast in the oven at 425 degrees Fahrenheit for 40-45 minutes. Once done, transfer to a large pot. To make the mirepoix; chop one carrot into large pieces, one peeled yellow onion and two stalks of celery. Place all of this into your pot with the chicken bones. Add enough water to cover an inch above your bones and heat on the stove over medium-high heat. As soon as it starts to boil, reduce to a low simmer. Make sure to remove any scum that floats to the surface with a ladle. Let this sit for 4-6 hours. Take a spider and remove the bones from the pot and place in a bowl off to the side. Strain your stock through a fine mesh sieve. White Stock Method: Place your chicken bones in a large pot and cover with cold water. Bring it up to a rapid boil and let it sit for 10 seconds. Strain through a mesh strainer and rinse your bones off with water. Place the bones back in the pot and cover with water again. Add in your mirepoix: celery, 5 cloves of garlic, 1 bay leaf. Bring it up to a boil and then reduce to a light simmer. Let it steep for 3-4 hours, skimming away any scum that forms at the top. Once done, strain your bones and mirepoix.

Gravlox also known as gravlax, is one of my most favorite foods of all time. Often confused with smoked salmon, which is typically hot smoked rather than cured and served raw or cold smoked like lox. INGREDIENTS: Center cut Salmon fillet skin on (ideally 1.5 pounds or 682g) 15% salt 15% sugar Fresh dill other aromatics 3% gin or other liquor (optional) 1% pink curing salt for cold smoking (optional) INSTRUCTIONS: Method: Take the weight in grams of your salmon with it’s skin on and multiply it by 0.15. This will be the gram weight for both your sugar and salt. Whisk salt and sugar together. Take long sheets of plastic wrap and lay them one over the other to form a cross. Sprinkle half your cure in the center of the cross and spread it to be the size of your salmon piece. Lay your salmon skin side down onto the cure mixture. *optional to drizzle the surface of your salmon with liquor.* Sprinkle the remaining cure over the entire surface of the salmon, making sure to coat it edge to edge. Add enough fresh dill to coat the surface; then wrap it up tightly, making sure it’s completely encased with no leakage. Place in a rimmed dish, place another flat bottomed dish on top and weigh it down with heavy objects. Place in the fridge and allow to cure for 1-3 days.

They're cured, lacto fermented, preserved lemons. Whatever you want to call them; they're full of intense citrusy flavor with a soft bite. Definitely one of my very favorite condiments of all time. INGREDIENTS: 10-12 meyer lemons (or normal lemons) *organic is ideal* Kosher Salt MAYBE Lemon Juice if you need more liquid to cover INSTRUCTIONS: Method: Cut off a tiny bit from both ends of your lemons. Take a lemon and cut in half lengthwise, stopping ¾ of the way through. Rotate the lemon 90 degrees and repeat the same process. Place a lemon in a bowl, open it up and coat generously with salt. Continue this process with all of your lemons and place them all in a glass jar. Once all of your lemons have been added to the jar, sprinkle with salt and mash to release their juices. Continue until all of the lemons have been compacted and are covered with the lemon juice. Place a loose lid on the jar to cover and leave out in room temperature to ferment for 3-4 weeks. Continue to check on your lemons to make sure they’re fully submerged in the brine, pressing if needed.

Cookies are meant for everyone. With the wild plethora of cookie recipes out there, here's my top 5 favorite. Best part, they are all insanely easy. INGREDIENTS: Sugar Cookie Ingredients: 2 1/2 cups all purpose flour (312g) 1 ¼ cup granulated sugar (285) 1 cup butter softened (227g) 1 ¼ tsp baking powder (7g) 1 tsp fine sea salt (6g) 1 egg 2 tsp vanilla extract (6g) *More sugar for coating* Tahini Chocolate Rugelach Ingredients: 1 cup (227g) Unsalted butter, softened 8 oz (225g) cream cheese, softened 3 Tbsp (42g) firmly packed brown sugar 2 large egg yolks (37g) 1 tsp (4g) vanilla extract 2 cups (250g) all purpose flour 1/2 tsp (2g) kosher salt 1 cup (267g) tahini, 6 oz (175g) dark chocolate, finely chopped 1 large egg, lightly beaten for brushing Salted Butter Hazelnut Russian Tea Cakes Ingredients: 1 cup (227g) salted butter softened, 2 tsp (6g) vanilla ¾ cup (80g) powdered sugar 2 cups (250g) all purpose flour ½ cup (60g) finely chopped hazelnuts ¼ cup (25g) chopped pecans 1/4 tsp (1g) fine sea salt *More powdered sugar for coating* Chewy Molasses Ginger Snaps Ingredients: 1 Tbsp (7g) ginger powder 1 Tbsp (7g) cinnamon 1/4 tsp (1g) ground nutmeg ¼ tsp (1g) cloves ½ tsp(2g) fine sea salt 2 cups (250g) flour ½ cup plus 2 Tbsp (113g)butter, melted 1 egg 1 egg yolk ½ cup (110g) brown sugar ¼ cup (90g) black strap molasses INSTRUCTIONS: Sugar Cookie Method: Start by placing softened butter into the bowl of a stand mixer fitted with the paddle attachment. To that, add in granulated sugar, gradually working your mixer up to medium-high speed. Beat the butter and sugar together until it reaches a creamy consistency. Lower your mixer speed to medium and add in vanilla extract and 1 whole egg. Beat together until thoroughly combined. Then, with your mixer on low speed, slowly add in your all-purpose flour, sea salt and baking powder. Once the dough has come together, roll into 2-inch diameter balls and place on a baking sheet lined with parchment paper. Be sure to space them far enough apart. Bake cookies at 350 degrees Fahrenheit for 10-12 minutes. Tahini Chocolate Rugelach Method: In the bowl of a stand mixer fitted with the paddle attachment, add in unsalted butter and cream cheese. Beat until creamy. Make sure to stop intermittently to scrape down the sides of the bowl as necessary. Add in 2 egg yolks one at a time, beating well after each addition. Next, beat in vanilla extract. With the mixer on low speed, gradually add in all-purpose flour and kosher salt. Mix until you have a cohesive dough. Divide dough in half and shape each half into a rough disk. Wrap in plastic wrap and refrigerate for 3-6 hours. Take half of your dough into an oval, ¼ of an inch thick. Using a bench scraper, cut the edges to form a roughly clean rectangle. Spread ½ cup of tahini all over the entire surface, leaving a border around the edges. Sprinkle on dark chocolate and roll the dough up into a tight log. Then, using a sharp knife, cut the log into 1 ½ inch slices. Place disks onto a baking sheet lined with parchment paper and brush each one with an egg wash. Bake in the oven set to 350 degrees Fahrenheit for 20-30 minutes. Salted Butter Hazelnut Russian Tea Cakes Method: In a bowl, mix together your softened salted butter with your powdered sugar until thoroughly combined. Add in vanilla extract and mix together. Add in your remaining ingredients: all-purpose flour, finely chopped hazelnuts, finely chopped pecans, and fine sea salt. Mix together until thoroughly combined and you have a cohesive dough. Roll your dough into 1-inch diameter balls and place on a baking sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 12-15 minutes or until the cookies have set. You do not want to brown these too much. Remove from the oven and let cool on a wire rack for 10 minutes. Roll in powdered sugar while they’re still warm and let cool all the way on the rack. Molasses Ginger Snaps Method: Start off by making your flour mixture. In a bowl, combine all-purpose flour, ginger powder, cinnamon, nutmeg, cloves and sea salt. Whisk together. In a separate bowl, whisk together your melted unsalted butter, brown sugar and blackstrap molasses until fully combined. Then, add in 1 egg yolk. Fold in your flour mixture with the liquid ingredients until all of it is combined. Once you have your dough, roll into 2-inch diameter balls and then roll in granulated sugar. Place on a baking sheet lined with parchment paper and bake them at 350 degrees Fahrenheit for 10-15 minutes or until they're fully cooked.

Anyone can make Hollandaise so long as you have a bowl, a pot, and a whisk. I would say that's pretty minimal equipment. I think hollandaise is one of those sauces that most people never even think to make at home, and therefore never get the chance to discover how easy it is. INGREDIENTS: 4 egg yolks 3/4 cup plus 1 tablespoon (182g) cold unsalted butter, cut into cubes 1/2 tsp (2g) granulated sugar 1/2 Tbsp (7g) lemon juice plus more for finishing 1 tsp (4g) water Salt to taste INSTRUCTIONS: Method: Bring a small pot filled with an inch of water to a light simmer. Separate 4 egg yolks and place ach yolk into a medium-sized bowl that can fit into the simmering pot of water without touching the bottom. Place your bowl on top of the simmering pot and add to you bowl your water, sugar, salt and lemon juice. Whisk together for 30 seconds, then take off of the heat. Continue whisking until it becomes lighter in color. Then, place it back on the heat and continue to whisk until the eggs thicken just a bit. While continuously whisking, add in unsalted cold butter cut into cubes. Add it in bit by bit, allowing them to melt into the mixture. Continue this process until it’s fully emulsified. (If your sauce isn’t thick enough, whisk it over the heat for another 30 seconds). Once done, pour sauce directly into a thermos - something to keep it hot. Make sure to serve within one hour.

During Thanksgiving it's one of the most important and beloved side dishes of all time. The soaker of juices, the holster of roasted meats. A simple way to make the perfect mashed potato. INGREDIENTS: 3 pounds Yukon Gold Potatoes Flavor Liquid Ingredients: 1/2 cup plus 2 Tbsp (130g) Unsalted butter 1/3 cup (78ml) heavy cream 1 cup (300ml) whole milk 4 cloves garlic, crushed lightly left in pods Aromatic Ideas: Bay leaf Thyme Oregano Chile Flakes Sage Chives Parsley Green Onion INSTRUCTIONS: Method: Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender. Once the potatoes are done cooking, strain through a colander and allow them to drain of their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm. To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together *Add in chosen amount of aromatics* Bring up to a steamy heat and let steep for 10 minutes. Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to you liking and serve.

Why drop tons of money on kombucha at the store, when you can make it at home for practically nothing? Part tea, part fermentation, part soda. Flavor it how you want it, and become a fermentation master. INGREDIENTS: Ingredients: 3 quarts of water (2700ml) 1 cup of sugar (228g) 8 black tea bags 2 cups of kombucha starter *2 Tbsp of vinegar if you don’t have starter* Scobie 1 gallon jar 2 flip top bottles 1 cup fresh chopped strawberries 2 Tbsp simple syrup 4 tsp rose water INSTRUCTIONS: Method: Heat water up in a pot until it is steamy. Do not boil. Add in sugar, stirring to dissolve. Turn off heat and drop in tea bags. Steep in water for 4 minutes. Once done, remove tea bags. Let cool to room temperature. Take tea and pour into a gallon sized jar. Add in starter (or 2 tablespoons of vinegar if you don’t have a starter). Gently lay in your scobie so it lays flat on the surface. Cover with a cloth that will allow it to breath, but won’t allow anything inside. Situate with a rubber band. Leave in a dark part of your house at room temperature for about 12-15 days. Make sure to label with the date you started. Second Ferment: Remove scobie and reserve 2 cups of starter for your next batch. Fill each bottle with ½ cup of strawberries, 1 tablespoon of rose water and 2 teaspoons of rose water. Fill both bottles with kombucha. Leaving at least 1 inch of space at the top. Do not fill them all the way to the brim. Add flip tops and lock. Leave bottles in a dark part of your house at room temperature for about 3-5 days. Release gas once a day by opening tops to avoid exploding.