Food In Five: Recent Episodes
Food In Five
Do you love to cook or are you interested in cooking? This is the podcast you're looking for! 5-10 Minute Recipes Once A Week.
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You can find the written version of this episode athttps://www.chefsnotes.com/spicy-bowl/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog
You can find the written version of this episode at https://www.chefsnotes.com/lemon-parmesan-broccoli/.
If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog
You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chicken and Corn Chowder Recipe
Ingredients:
- 1 cup bacon, diced
- 1 tbsp cooking oil
- 1 cup onion, diced
- 1 can corn niblets, drained, 341 ml 12 oz
- 1 can Creamed Corn, 398 ml 14 oz
- 5 cups Whole Milk split
- 1/4 cup cornstarch
- 2 cups chicken, cooked and diced
- 2 cups cooked potato
- 1/2 tsp salt plus more to taste
- 1/4 tsp pepper
- 1 tbsp sugar
Instructions:
-
Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.
-
Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.
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Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.
-
In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.
-
Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.
You can find the written version of this episode at https://www.chefsnotes.com/pico-de-gallo/ and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Pico de Gallo Recipe
Ingredients * 1/4 cup red onion, minced * 1 tbsp garlic, minced * 2 tbsp pickled jalapenos, minced * 2 tbsp cilantro, minced * 1 cup Roma tomatoes, minced * 1 lime, juice and zest * 1/2 tsp kosher salt * 1/4 tsp cumin * 2 tsp red wine vinegar
Instructions * Put all the ingredients in a medium mixing bowl. Mix well. * Taste and adjust the seasoning as needed with salt and pepper. * Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap. * Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together. * Serve the salsa right away or store it in the fridge for up to 24 hours.
You can find the written version of this episode at chefsnotes.com/steakhouse-creamed-spinach and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chef's Notes Steakhouse Creamed Spinach Recipe
Ingredients:
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup onion, minced
- 1 tbsp garlic, minced
- 312 g baby spinach 11 oz
- 1/4 tsp grated nutmeg
- 1/2 tsp dried basil
- 1/2 cup whipping cream
- 1/2 cup milk
- 1/4 cup parmesan cheese
- 1/2 cup grated swiss cheese
- salt and pepper to taste
Directions:
- Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften.
- Add the garlic to the onions and sauté for another minute.
- Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes.
- Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens.
- Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed.
- Serve with your favourite steak or pork chop recipe.
You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chef's Notes Cheesy Breakfast Polenta Recipe
Ingredients:
- 1/2 cup polenta
- 2 cups whole milk
- 2 tbsp butter
- 1/2 tsp cajun seasoning optional
- 1/2 cup grated cheddar cheese
- salt and pepper to taste
- 2 eggs
- 2 tsp white vinegar
Directions:
- Break the eggs into two ramekins and add the vinegar.
- Fill a medium pot 3/4 full with water and put it on the stove on high heat.
- Pour the milk into a second pot and put on the stove on medium-high heat.
- Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
- Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
- Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
- Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.
You can find the written version of this episode at chefsnotes.com/simple-sesame-garlic-noodles and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Simple Sesame Garlic Noodle Recipe
Ingredients:
- 4 blocks ramen noodles
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp peanut oil
- 1 cup thinly sliced green bell pepper
- 2 tbsp garlic, thinly sliced
- 1/4 tsp chilli flakes
- 1 tbsp sesame seeds
- 1 tbsp sugar
- salt
- 2 tbsp sesame oil
Directions:
- Prepare the noodles according to the package instructions, then rinse under cold running water until cool. Drain the noodles and set them aside.
- In a small container, combine the soy sauce and vinegar.
- Heat a wok or large non-stick skillet over high heat.
- Add the peanut oil to the wok along with the green peppers. Stir-fry the green pepper until lightly browned, about 3 minutes.
- Add the chilli, garlic, and sesame seeds to the wok and stir-fry for a minute before adding the noodles.
- Stir-fry the noodles until they are hot, about 3 minutes, then pour in the soy sauce and vinegar mixture. Stir-fry the noodles for another minute, then add the sugar and a pinch of salt – Stir-fry for 1 more minute. Finally, add the sesame oil to the noodles and mix.
- Taste the noodles and adjust the seasoning with a little more salt as needed. Serve.
Do you love a Big Mac now and then? Ever get a Mac attack but you're trying to stay on the healthy side of things? Do you love a delicious tasting and fun-sounding salad? If you said yes to any of these questions, do I ever have something for you!
Today, as the first episode of the newly renamed Chef's Notes Podcast (formerly Food in Five), I am happy to share with you my Big Mac Salad Recipe.
You can find the written version of this episode at chefsnotes.com/big-mac-salad and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Big Mac Salad Recipe
Ingredients:
Beef
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
Sauce
- 1/2 cup mayonnaise
- 2 tbsp minced onion
- 2 tbsp ketchup
- 2 tbsp relish
- 1 tsp white vinegar
- 1 tsp horseradish
- 4 drops hot sauce
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 2 pieces White Bread I used Promise Gluten-Free Bread
- 1 tbsp Olive Oil
- Salt and Pepper
Salad
- 1 head iceberg lettuce
- 1 batch "burger" meat"
- 1 batch Big Mac Dressing
- 2 sliced garlic dill pickles
- 1/4 cup minced onions
- 1/2 cup grated cheddar cheese
- 1 batch croutons
- 4 tsp sesame seeds
Directions:
"Burger" Meat
- In a medium bowl, combine the ground beef, onion and garlic powder, and salt. Mix well.
- Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned using a wooden spoon to break the meat into small pieces.
- Drain the fat off the meat and serve.
Big Mac Dressing
- In a medium bowl, combine all the ingredients and mix well.
- Cover the bowl with plastic wrap and put the dressing in the fridge for 30 minutes before serving.
- Croutons
- Drizzle the bread with olive oil and season with salt and pepper.
- Toast the bread in a 400°f oven for 8 to 10 minutes or until crisp. Let the bread cool on a rack then cut into small cubes and serve.
Big Mac Salad
- Cut the lettuce into bite-sized pieces. Wash and dry it.
- Divide the lettuce between four salad bowls.
- Divide the "Burger" meat among the four bowls putting it on top of the lettuce.
- Top the "Burger" meat with the Big Mac Dressing.
- Finish dressing the salad with the pickles, onion, cheese, and croutons. Garnish with sesame seeds and serve.
In today's episode of Food In Five, you'll learn how to make a Crispy Honey Garlic Tofu Bowl. Now, if you're already saying to yourself "Tofu. More like no-fu." then you are seriously missing out. Give this one a shot. It's worth it.
You can find the blog post version of this episode here. I highly recommend you check it out for the printable recipe and loads of pictures
Become a Patron at patreon.com/chefsnotesblog
Have a great rest of your day!
In today's episode of Food In Five, you'll learn how to make a delicious Cheeseburger Casserole. How could you not want to learn that?
You can find the blog post version of this episode here. I highly recommend you check it out for the printable recipe and loads of pictures
Become a Patron at patreon.com/chefsnotesblog
Have a great rest of your day!
In today's episode of Food In Five, you'll learn all about how to make a delicious Greek meal at home. The meals consist of Greek Chicken, Salad, and Tzatziki.
You can find the blog post version of this episode here. I highly recommend you check it out for printable recipes and loads of pictures.
Also, check out my Patreon Here
Have a great rest of your day!
In today's episode of Food In Five, you'll learn all about how to clean a whole beef tenderloin and what to do with it once it is clean. You'll also learn how to tie a classic butcher's know. Exciting stuff!
You can find the blog post version of this episode here. I highly recommend you check it out because the pictures will help explain the procedure in a little more detail.
Have a great rest of your day!
In today's episode of Food In Five, you'll learn how to make eggplant parmesan. You'll find out how to buy eggplant, why you should salt it and how to do that, how to bread foods, and how to make a quick and delicious marinara sauce. I hope you'll join me for today's delicious recipe.
You can find the written version here.
And follow me on social media for more.
In this episode of Food In Five I share with you my recipe for loaded baked potato casserole.
This will be your new favourite steak dinner side dish. Enjoy!
Find the full recipe here.
After a lot of thought and consideration, I have decided to put Food in Five to bed. Thank you for all your support and attention over the years.
You can still find lots of new content at chefsnotes.com and on my social channels, @chefbenkelly
Today Chef Ben his recipe for Cheesy Chicken and Mushroom Casserole. Check it out!
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Get your copy of The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben his recipe for Cheesy Chicken and Mushroom Casserole. Check it out!
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Get your copy of The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben shares his mom's recipe for Salmon with Dill Cream Sauce. Check it out!
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben shares his recipe for a lamb gyro salad bowl. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben shares his 7 Tips For Perfect Scrambled Eggs Everytime. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben walks you through how to make Fish Tacos with Mango Salsa. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Chef Ben walks you through how to make a Smoked Mackerel Sushi Bowl. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Ben walks you through how to make Butter Chicken Soup. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Ben walks you through how to make Broiled Chicken Wings. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Ben walks you through how to make Homemade Steak Burrito Bowls. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Ben walks you through how to make Carrot and Ginger Soup. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today Ben walks you through how to make his delicious Philly Cheesesteak Burger. Check it out.
You can find the written version of this episode and a printable recipe at chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
Today on Food In Five, Chef Ben shares his recipe for a delicious Cajun Chicken Salad and Rice Bowl.
For the written version of this episode go to chefsnotes.com
Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com
Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.
In this episode of Food In Five, Ben talks to you about making a delicious Turkey Meatball Alfredo Pasta dish. If you'd like to look at the written version of this episode and get a printable recipe, go to chefsnotes.com/turkey-alfredo.
If you would like to preorder Ben's brand new cookbook, the 5-Ingredient Cookbook For Men, you can do that in Canada here and in the US here.
If you live in the US and would like a free copy of Ben's new book in exchange for an honest Amazon.com review, send him an email at chefbenkelly@gamil.com or reach out on social media @chefbenkelly
Have a great day, everyone!!
In today's Food In Five episode, I walk you through making a delicious Valentine's Day Meal for two. Check it out.
You can find the written version of this post at chefsnotes.com.
If you'd like a free advanced copy of my new cookbook and live in the US, send me an email at chefbenkelly@gmail.com. All I ask in return is that you write an honest Amazon review of it.
And Check out my other podcast Evan and Ben Talk About Food and Stuff, wherever you are listening to this podcast.
In today's episode of Food In Five, we will walk through the process of making a delicious roasted leg of lamb.
Check out the written version of this episode along with a printable recipe here.
You can check out my other podcast here.
Facebook, Twitter, Instagram - @chefbenkelly
chefbenkelly@gmail.com
In today's episode of Food in Five, Chef Ben talks about how to make two different styles of salad dressing at home. Check it out.
Remember to lists to Ben's new podcast Evan and Ben Talk About Food and Stuff.
If you have a request for an episode of Food in Five or just want to say Hi, send Ben an email at chefbenkelly@gmail.com or reach out on social media @chefbenkelly
In this episode of Food in Five, Chef Ben talks all about how to make delicious roasted vegetable paninis at home without a grill press.
Find the written version of this episode here.
Check out my new podcast Evan and Ben Talk About Food and Stuff
Facebook, Twitter, and Instagram @chefbenkelly
Have you ever dreamed of making sushi at home? Well, dream no more. In this episode we talk about how you can make it at home, and a bit of the history behind sushi so that you unerstand it a little better.
To check out the written version of this post go to https://www.chefsnotes.com/homemade-sushi/
Follow me on social media @chefbenkelly
If you'd like to join the review crew for my new book and get a free advanced copy, or just want to say hello, send me an email at chefbenkelly@gmail.com
In this episode of Food In Five, we talk all about Oil Fondue and why it's right for you. If you're looking for something fun and different for your next date night or just want to eat a pile of food cooked in oil, this is the episode you should be listening to.
If you want to check out the written version of this post, go to www.chefsnotes.com/oil-fondue/
If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly. Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.
In this episode of food in five, we look at how to make a perfect Charcuterie board that looks just like the professionals make. Have a listen.
If you'd like to see pictures of my example board or read the written version of this episode, you can go to https://www.chefsnotes.com/creating-the-perfect-holiday-charcuterie-board/
If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly. Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.
Do you often open your spice cupboard or look at your spice rack and wonder what to do with all those spices? Well, wonder no more. In this episode of Food In Five, we will take a look at some common and uncommon uses for common spices and seasonings.
If you'd like to see the written version of this post, go to https://www.chefsnotes.com/spices-and-seasonings/
If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly. Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.
Things are tough all over and there has never been a better time to rethink how you grocery shop and build your grocery budget. Here are my 7 tips to help you do just that.
You can find the written version of this episode at https://www.chefsnotes.com/7-tips-for-eating-on-a-budget/
@chefbenkelly
chefbenkelly@gmail.com
Have you ever had a meal change your life? Change how you view the world? I have, and this is that story. Plus a few simple recipes for very delicious and authentic Italian food.
Find the written post at https://www.chefsnotes.com/authentic-italian-meal/
@chefbenkelly
In today's episode of Food In Five we look at my favourite way to make roast beef and how you can make it perfectly every time.
For the written version of this episode and recipe go to chefsnotes.com/roast-beef.
Find me everywhere @chefbenkelly
In this episode of food in five we take a look back at what we've all learned over the past few weeks of my free basic cooking course. If you'd like to read all the posts and find all the recipes you can do so here.
Have a great day everyone.
@chefbenkelly
In this episode of Food In Five we finish up the Basic Things Everyone Should Be Able To Cook portion of the Free Basic Cooking Course. Specifically, we talk about burgers, chilli, meatloaf, and shepherd's pie.
You can find the full written post and recipes right here.
chefsnotes.com
@chefbenkelly
Today, in the continuation of my free basic cooking course we look at part two of basic things that everyone should be able to cook. Specifically, we talk about fish and pasta. Let's get to it.
You can find the full written post along with recipes here.
@chefbenkelly
Today we talk all about a few basic things that everyone should be able to cook. We will look at potatoes, rice, roasted chicken, pork chops and steak.
You can read the full post and find recipes at chefsnotes.com/basic-things-everyone-should-be-able-to-cook
Follow me on Instagram, Facebook, and Twitter @chefbenkelly
Today we talk all about salads. How to make it, different kinds of it, and best practices for it.
You can read the full post and find recipes at chefsnotes.com/understanding-salads.
Follow me on Instagram, Facebook, and Twitter @chefbenkelly
Today we talk all about soup. How to make it, different kinds of it, and best practices for it.
You can read the full post and find recipes at chefsnotes.com/understanding-soup.
Follow me on Instagram, Facebook, and Twitte @chefbenkelly
In the last Food and FIve Episode of 2020 we talk about some basic cooking techniques you should know and how to use them. This is part of my Free Basic cooking course series. Have a great Christmas and a Happy New Year everyone, I'll see you in 2021.
chefsnotes.com
@chefbenkelly
In this episode of Food In Five we are going to break down common cuts of meat, chicken and fish to help you gain a better understanding of what you're looking at at the grocery store.
chefsnotes.com
@chefbenkelly
In this episode of Food In Five, we will talk in-depth about various ingredients from potatoes to peppers and from rice to beans.
chefsnotes.com
@chefbenkelly
Today we are going to get into knife skills. We will talk about everything from how to sharpen a knife, how to hold a knife, and how to use it.
chefsnotes.com
@chefbenkelly
In this episode, we will break down what pieces of kitchen kit you need, what you don't and what to and what not to buy.
chefsnotes.com
@chefbenkelly
Part one of my Basic Cooking Course Series. In this section, we will discuss cooking terms. I'm going, to be honest, this is not going to be the most exciting podcast episode you've ever listened to but, there is a lot of really good and valuable information in here. Enjoy!
@chefbenkelly
www.chefsnotes.com
Have you ever wondered where I came from? Well, wonder no more. This is Life on the line; The story of how I overcame disillusionment with my industry, the death of my mother, and a terrible car accident to realize the dreams that I didn’t know I had.
@chefbenkelly
chefnotes.com
A classic Nova Scotia Fish Chowder is thick, creamy, and loaded with fish. If that is what you're looking for, this recipe will not disappoint.
www.chefsnotes.com/nova-scotia-fish-chowder
@chefbenkelly
My Mom made this every year as part of our Christmas spread. It was always one of my favourite parts of the holiday. I still make it every Christmas and probably always will. This year, I am happy to share it with you.
www.chefsnotes.com/cheese-ball-recipe
I get asked a lot about what I feed my baby. Well, today I am going to share with you my baby food journey in hopes that it may help someone
https://www.chefsnotes.com/what-a-chef-feeds-his-one-year-old-son
@chefbenkelly
Today we talk about the technique for wrapping and stuffing chicken breast to add flavour and prevent it from drying out.
Click this link for the written post and full recipe www.chefsnotes.com/prosciutto-wrapped-chicken
@chefbenkelly
Don't know what to get that foodie in your life? Look no further. Here is my guide to 20 Christmas gifts under $20 for that foodie in your life.
Check out https://www.chefsnotes.com/foodie-christmas-gifts/ for the full list and affiliate links.
I would share the affiliate links in this description, but it would have been way too long, so if you want to check them out, go to the blog.
Are you always wondering what to have for dinner? Don't know what to do with those leftovers? Need something quick and easy for dinner? This is just the thing you've been looking for. Learn all about fried rice and why it is the dish of your dreams.
https://www.chefsnotes.com/5-tips-for-perfect-fried-rice-at-home/
Today, in my first post in almost a year, we will take a look at Five Simple Pasta Dishes You Need To Make Right Now as well as what makes them so great, and what the secret to great Italian food truly is. Join me, and you may find your new favourite pasta dish.
https://www.chefsnotes.com/great-pasta-dishes/
https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=364bff3e639d
http://www.terradelyssa.com/home
https://www.chefsnotes.com/carbonara/
https://www.bonappetit.com/recipe/basically-spaghetti-pomodoro
https://www.delish.com/cooking/recipe-ideas/a24175464/cacio-e-pepe-recipe/
It has been almost a year since I've posted an episode of Food In Five, but it is now time to get back to it. I hope that you'll join me as we continue our culinary education together.
Introducing my free 10 week basic cooking course "from kitchen clueless to food independent" Join me
This soup is a little sweet, a little spicy, a little acidic, and a lot flavourful. If you are looking for something a little different to have for dinner tonight, this is it.
It's a bold statement to call some the best. But I stand behind it. This is the best chili ever. See for yourself
Growing up we would have fish fingers and fries usually at least once a week. This is my updated version. The fish fingers are homemade. The fries are roasted potatoes and the sauce is sweet chilli.
So, I got myself a sous vide circulator just before Christmas. Don't know what that is? No problem, I'll tell you all about it.
First episode of 2020 and glad to be back. Today we are going to walkthrough how to make sweet and spicy chicken lettuce wraps in under 30 minutes. These are great for that new year diet or just for a light quick meal.
Here is my gift to you this year, 7 recipes to make a complete Christmas Dinner. Recipes include cranberry sauce, glazed carrots, turkey, gravy, and more.
What is gumbo? Where does it come from? And how do you make it? All great questions with equally great answers. Let's take a look
It's creamy, it's gooey, it's cheap, quick and delicious. What's not to love? Today we make homemade Hamburger Helper In 30 minutes or less
Say good bye to store bought wing sauces or terrible boxed pre-sauced wings. Here are five wing sauces for every occasion
Today we talk about how to cook Thai Red Curry Salmon in 30 minutes or less (23 minutes to be exact)
From halibut to zucchini and everything in between. Today I answer the ten most commonly asked google "what's the best way to cook..." questions.
Roasted chicken, cranberry mayo, crispy chicken skin and more. You have no idea how good a sandwich can be.
What is chicken cacciatore? Have you ever had? Did you like? Would you like it? Maybe it's time to rethink your position on this classic dish.
Are you a person who has to eat a low sodium diet? This post is for you. Learn all about how to maximize flavour without using salt.
From turkey fingers with cranberry sweet and sour sauce to Southern braised turkey on cornbread muffins I've got you covered for all you parties, pot lucks, and get togethers this holiday season.
Make yourself and someone special a beautiful restaurant quality steak dinner in under 30 minutes. Don't believe me? Listen to find out how.
From chicken wings to butter chicken and everything in-between. Here are my 5 favourite chicken recipes of all time
One of the most delicious Chinese Food Dish out there is Char Siu. Here I walk you through making.my version which also happens to be gluten-free.
Do you think that homemade burgers can only be a weekend thing because they take too long? Think again. This is how you make bacon cheeseburgers with horseradish Mayo and roasted potatoes in under 30 minutes.
People have a lot of misconceptions about what pâté actually is. It doesn't have to be made of liver, it doesn't have to be fancy, and it doesn't have to be expensive. Today, we are going to talk about what pâté is and isn't, and we are going to look at how to make pâté of your very own.
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Charcuterie Cookbook Link - https://amzn.to/2rLuddO
Today we are going to talk about balance, seasoning, and so much more. If you listen to one podcast episode this week, make it this one.
How long should you cook pork? Is pork sage? What flavours go with pork? I've been asked a lot lately about cooking pork so I thought I would dedicate a full episode to it. It also just happens to be my favourite meat.
Everyone loves nachos, but often making them at home can lead to a hot soggy mess. Here are my secrets to great nachos every time
What do you cook when you don't want to cook? How about a classic French Bistro dish that only takes 15 minutes of active cooking and that everyone will love?
From pasta, to burger buns, to frozen pizza. These are my 5 favourite Gluten-Free Products, what are yours? www.facebook.com/foodinfive
In a world that seems to have all but forgotten about the value of customer service I thought it was important for me to share two very positive customer service experiences I've had lately.
Today, on my first day back, we are making pork Schnitzel in 30 minutes or less. Along with the pork we have brandy mushroom sauce, mashed potatoes, and steamed broccoli! What are you waiting for?
Rethink the side dishes you usually make or get inspired to try some new ones. Here are 10 often overlooked Thanksgiving Side Dishes
Can you imagine a world without toast? A world where noone ever thought to out bread near a fire after it was cooked? This is the brief history of toast.
Liquid pooling in the bottom of your pan? Food taste bland? Feel like you are always rushing around in the kitchen. Let's look at what causes these problems and how we can fix them.
Do you know what a Po' boy is? Yeah, I thought I did to. Turns out I was wrong, are you?
Today we go over how to make a delicious 3 Cheese, ham & broccoli penne in under 30 minutes. That's dinner tonight!
In contrast to last weeks episode that was pretty much all about cooking shows I hate, these are the ones I love...on youtube.
https://www.youtube.com/channel/UC1of9ELYwB623fWaAMRDVFA
https://www.youtube.com/channel/UCJHA_jMfCvEnv-3kRjTCQXw
https://www.youtube.com/watch?v=kS6YJJfBYag&list=PLKtIunYVkv_RwB_yx1SZrZC-ddhxyXanh
https://www.youtube.com/user/foodwishes
https://www.youtube.com/user/jastownsendandson
Based on a recipe from the Napolianic wars, which slowly changed over time, today we have Nutella. This is all the stuff you don't know about it.
I have once again partnered with thinkturkey.ca to create a unique turkey recipe. What did I come up with? Hot and sour turkey wings soup! And I've to go to say, I really out did myself this time. Check out the recipe and more importantly give it a shot yourself. Facebook.com/foodinfive
For the past 78 years a brand has resigned supreme in the cereal wars. That brand, Cheerios.
They'll laugh until they take their first bite. If you are looking for a new go-to pork chop recipe, look no further. This is it.
Today we are talking all about making homemade sushi. If you've never made or even if you have you should listen to this.
Here is what I think of cooking shows as well as the ones I watch and the ones I don't.
What is Thai Mango Chicken? What is cauliflower rice? Most importantly, can you make it in under 30 minutes...yes, yes you can.
From what vegetables to use to how to properly cook spices and my two favourite secret ingredients. These are my five secrets to great chili
From a small pharmacy in North Carolina to one of the world's most recognized and most valuable brands, this is the brief history of Pepsi.
Are plastic cutting boards better than wooden ones? Are plastic boards safer? Let's separate fact from fiction and get to the bottom of the issue. This is the truth about wooden cutting boards
Dorian is on his way. These are the five Best foods to have on hand for the beating we are about to take.
What even is Miracle Whip and how did it become the number 1 salad dressing brand within 6 months of its launch. Why is it salad dressing and not mayonnaise? Is it still number one? Why is it called miracle whip? So many questions, so little time.
Today on brief history we are going to separate fact from fiction, call BS on history and try to get to the truth of the invention of the popsicle
It's that time of year again, things are about to get busier and cooking is going to be put on the back burner. But does it have to? What if you could have your cake and eat it too... metaphorically speaking of course
We crack open fortune cookies expecting some fun little answer to life's problems but instead, do we just get lies?
I have compiled a list! It is a list of the most popular 30 minutes or less episodes I have done. Check it out. For all the written recipes check out www.howtonotburnshit.com/best-of-30-minutes
Looking for a movie to watch this weekend? Look no further. Anyone of these five movies is guaranteed to please.
Here are the the tips and tricks to poaching eggs I learned over my years of professional cooking
From a home kitchen to the largest organic gluten free food manufacturing facility in the world in only 24 years. This is the brief history of Mary's Gone Crackers
My first fail in the history of 30 minutes or less. Here is what I did wrong and what I could have done right.
Cooking over an open fire is a rare treat and one that shouldn't be wasted on hotdogs and tinned beans.
Julia is probably the most influential culinary figure of the 20th century but I bet there is a lot you don't know about her. Help me celebrate her 107th birthday as we take a look back at her life and her influence.
Learn everything you need to know about this classic dish including the best recipe ever.
Was it the Scottish or Irish who first invented whiskey? Who knows? You will...after listening to this...that's who.
Today we break down from start to finish how to make steak tacos with chimichurri, and ancho and lime corn on the cob in under 30 minutes. What could be better than that?
Love dessert but I hate baking? I have the solution. Here are my top five no-bake desserts.
Today on the podcast we take a look at every 80s child's favourite lunch time snack. This is the brief history of fruit roll-ups.
Here are a few basic cooking skills we all should know to help us through the ballooning grocery prices.
Catelli is brand of pasta that I see all the time, have been eating all my life, and now enjoy in their gluten-free format. But what I didn't know about this company came as a big surprise!
I am often asked what my favourite cookbooks are, well today, rather then telling you my favourites I M going to share with you the ones I use most. What are you waiting for?
Have ketchup chips become the red dust laden thread with which we weave the tapestry which is Canadian culture? You tell me.
If you have been in a grocery store lately you have probably noticed that the price of food keeps going up. You aren't alone. What can be done? What can you do?
Have you ever sat in the dining room of a mid-range hotel nibbling on stale pastires and old coffee and wondered why oh why is this called a continental breakfast? If so, then this is the episode for you.
Today I walk you through how to make a delicious chicken and ham penne in about 20 minutes from start to finish. If you didn't know what you were having for dinner tonight, you do now.
These are in my opinion the best chicken wings ever and I'm going to tell you how to make them.
What is the most overlooked piece of modern tech in your kitchen? Is it your fancy coffee maker, your soda stream, no? What about your microwave? I'm will to bet that the most overlooked piece of modern tech in your kitchen is your toaster. Can you seriously imagine your life without it?
Today we go deep into the archives and take a look at my top five posts of all time.
5 - https://anchor.fm/foodinfive/episodes/Summer-e1moca
4 - https://anchor.fm/foodinfive/episodes/Talking-About-Salt-eul2c
3 - https://anchor.fm/foodinfive/episodes/What-Its-All-About-eukjs
2 - https://anchor.fm/foodinfive/episodes/Using-Your-Knife-eukk2
1 - https://anchor.fm/foodinfive/episodes/Basic-Cooking-Techniques--001-e10okj
From ice cream to mac and cheese, Thomas Jefferson's impact on the US culinary scene is immeasurable
Today we take a look at how I made chickpea curry from scratch in under 30 minutes and how you can too!
Today we take a look at one of the most classic summer desserts, strawberry shortcake. I share with you everything I know about it including how you jack up the flavour and make something that is almost perfect even better.
What is it, and where does it come from? These questions seem pretty simple and straightforward. Of course, they only seem that way...
Five summer salad dressings plus a run down of the basic principles for making salad dressings and how you can easily create your own.
For over 2000 years humans have been enjoying the crisp refreshing flavour of cider. But there is so much more to it than meets the eye.
One of the most classic pasta dishes out there, linguine and Clams is on of my all time favourite go tos. Learn how to make it Strat to finish in 20 minutes.
Give this ubiquitous summer side a swift kick in the pants and make it like you never have before
What is chimichurri? Why should you care? And why will it be your new favourite steak sauce? Listen to this quick episode to find out
Poutine also known as fries, cheese curds, and gravy, is a classic Quebecois food. This is it's history.
A true carbonara is probably not at all what you think it is. Hopefully once you see it, it will change the way you think about pasta forever.
Some people love. Some people hate it. But, everyone knows it. This is the brief history of Hawaiian pizza.
Who invented pasta? Where does it come from? Did Marco Polo really introduce it to Europe? How old is the oldest bowl of noodles? All this and more as we take a look at the brief history of pasta.
Pho is a delicious noodle soup from Vietnam. Here I tell you how to make it at home in under 30 minutes. 21 minutes to be exact
https://howtonotburnshit.com/pho-style-soup-30-minutes-or-less/
There is nothing better in the culinary world than the simplistic complexity of a perfectly roasted chicken. Here is what I know...
Today we take a look at the brief history of the souffle. Who invented it. Who popularized it. Why don't you see it on menus any more and how do you make a souffle anyway?
Jazz up your daily meals, the next potluck, or that big BBQ with this five kick-ass potato dishes
Is almond milk just a modern controversial beverage or an ancient elixir passed down through generations? I guess you'll just have to listen to find out.
A delicious and elegant meal which you would easily pay $24 for at a trendy bistro but you can make it at home in under 30 minutes.
Check out the written version for more details and the full recipe right here
From the standard sticky, sweet sauce, to Alabama white sauce, this is everything I know and you need to know about barbecue sauce
It is a far fall from the white linened tables of the best restaurants in the world to the colouring book placemats of big box restaurants but that is precisely the journey that the chocolate lava cake has taken. This is the tale of two cakes, of two chefs, and the brief history of the ooey gooey center of the chocolate lava cake.
Food trucks have evolved into something that few people ever thought they could. But this didn't happen in a vacuum. This is the brief history of the food truck.
Today I walk you through making one of my wife's go to meals. She will make this at the beginning of the week and then use it for lunches over the next few days. It is a delicious and filling salad that I am excited to share with you. Check it out!!
In this episode I share with you everything I know about Vinaigrette. Why? You'll have to listen to find out
Once there was darkness in the world, but then a humble plumber living in the frozen waste land of the north created a masterpiece that brought light to a cold world. This is the brief history of ranch
No matter what you're cooking these three ingredients on there own or combined with other ingredients will make it better. What could they be??
What is yop? Where does it come from? Where can you get it? Who makes it? And most importantly, what flavours does it come in? All this and more as we take a look at the brief history of yop.
This was a tough one. It was a lot to do in 30 minutes but I pulled it off and so can you. Here is how...
From their home in Prince Edward Island, and humble beginnings Cows has become renowned for quality. Whether it is their ice cream, award winning cheeses, butter, or t-shirts you know it's going to be good.
Today, we talk about how to Master the stir-fry. This is everything you could want to know and more.
In today's episode we dip our hands deep into the pickle jar of time and dig around for any bits of time withered truth that we can grasp. This is the brief history of the pickled eggs
This soup is a must try. You can put it together in under 30 minutes but it taste like it's been simmering all day.
Today we take a look into salads. This is everything I know about them, well...almost everything
Beer is the oldest of drinks, but just how old is it? You'll have to listen to find out.
Today on the podcast we take a look at how to make pork fried rice in under 30 minutes from scratch. Check it out! And to see the written version go to https://howtonotburnshit.com/pork-fried-rice-30-minutes-or-less/
Today, in honour of the long weekend we are talking about burgers, burgers, burgers. This is everything I know about homemade hamburgers!
For over 2000 years tofu has been an important source of protein for a lot of people. This is the story behind the grey, mushy, tasteless, brick that is tofu
This episode is sponsored by www.thinkturkey.ca
Today on the podcast we take a look at a old way of cooking with turkey done with a modern twist.
For the full recipe break down go to www.howtonotburnshit.com
From the US to Europe, from the Civil war to tainted milk, this is the brief history of the product designed to fix a whole lot of problems
Every Monday on the podcast and blog I describe how to make a different recipe in under 30 minutes. This week we make Ginger Beef Salad Rolls. These are a must try.
Hard cheese, soft cheese. Orange cheese, blue cheese. There is so much to know about cheese!
How is honey produced? Magic! Magic is the answer. Today we are taking a look at the history of honey and our history with it. This is the brief history of honey.
What is it like being gluten-free? What is gluten? What does and doesn't contain gluten? Find out here.
Today we take a look at how to make a chicken shawarma bowl from scratch in under 30 minutes. Yes it is possible and yes it is delicious.
Where do they come from? What are they? And why are they called Brussels Sprouts? This is the brief history of Brussels Sprouts
Knowing how to cook a steak perfectly is awesome. But there is way more to cooking meat than that. This is a chef's guide to cooking not just the glamour cuts, but the lesser known cuts as well.
https://anchor.fm/foodinfive/episodes/Everything-I-Know-About-Pork-Chops-e3fd26
https://anchor.fm/foodinfive/episodes/Everything-I-Know-About-Braising-e3df6c
https://anchor.fm/foodinfive/episodes/Everything-I-Know-About-Steak-e2lrbd
https://anchor.fm/foodinfive/episodes/Ribs--ribs--ribs--This-episode-is-all-about-ribs-e2gbcj
Today we take a look at everyone's favourite dessert topping...This is the brief history of whipped cream
Bring back this classic that your family is gauranteed to love. It only takes 30 minutes and it is absolutely delicious. What have you got to lose?
If I told you I would pay you $10.5 billion dollars over 133 years, what would I have to pay you annually? Find out in the brief history of Pillsbury
Nothing beats a nice big bowl of homemade soup on a rainy spring day. Use these restaurant secrets to make better soup than you ever thought possible.
Born out of the 1980's health craze and thrust into the spotlight in the 90's the portabello mushroom created the whole idea of the gourmet mushroom. What else don't you know?
Have you ever wondered what a rabbit who carries around a basket full of eggs has to do with the rebirth of Christ? Yeah, me too. Wonder no more!
The answer to that question is both more and less complicated then it seems. Let's take a look
Way back in the 1990's while the spice girls were the queens of pop, fruitopia was the king of juice. This is the brief history of fruitopia
What's better than Pad Thai? Making it at home from scratch in under 30 Minutes, that's what
On this lovely Friday morning i thought I would share with you everything I Know About Greek Food
Invented as a way to keep college football players hydrated just over 50 years ago, Gatorade is now one of the biggest brands in the world. Find out everything you ever wanted to know about your favourite sports drink.
We have all seen it. Well lit pictures of food that look to good to be true. Oozing egg yolks and slowly cascading parmesan cheese. Food porn has become a serious problem, but what can be done? Find out here?
Today we take another bite out of history and get to the core of it all. This os the brief history of apples
Today, as we do on Mondays we make a dish in 30 minutes or less. This week we make bangers and mash with mushroom red wine gravy. This is a "gotta make"!
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Today we are going to look at everything we talked about in part 1 and put it into context. To do that we are going to focus on how to make butter chicken.
Not much is known about the history of Pierogi (or the spelling perogie) here is what we do know...besides the fact that they are delicious.
In this episode I talk all about my Mediterranean Chickpea Salad. It is quick to make, delicious to eat and works as a side dish or as a lunch. What's not to love?
For over 50 years pop-tarta have been delighting children and adults alike. But what don't you know about them? This is the brief history of pop-tarts
What's better than a big bowl of corn chowder? Making it in less than 30 minutes, that's what
There is so much more to curry than what we all grew up with. Let me share with tou everything I know about curry
Join me as I wade through the BS that is the history of pancakes and separate the fact from fiction.
Dessert doesn't have to be a complex thing. Step away from the pies and cakes and use ssve time and effort with these five weeknight desserts
At first there was nothing, and then there was sunshine in a glass. Looking into thr history of Minute Maid takes a lot of concentration. Look beyond the pulp, this is the brief history of minute maid.
Today we take a look at the classic of all classics, tomato soup woth grilled cheese. We put this meal together from scratch in well under 30 minutes and you can too
One of the most versatile and easy condiments to make, salsa is in a league of its own. This is everything I know about salsa
"I cannot believe its not Mexican Food" Old El Paso has been around for A long time. Itnhas introduce generations of people to the idea of Mexican food without really being Mexican food. This is the brief history of Old El Paso
Sauerkraut is a delicious if not often misunderstood item. Beyond the potential health benefits, and tastyness, making sauerkraut at home opens the door to the beautiful world of fermentation.
From olive, to coconut, sunflower to soy bean, peanut and everything in between, this is the brief history of vegetable oils
This week we make one of my go to quick meals, spicy noodles in 30 minutes or less. This quick and delicious dish qill quickly become one of your go to dishes.
If you don't like pork chops it is entirely possible that it's because you have only ever had dry, over cooked ones. Let me show you how to fall in love with pork chops.
Today we are doing something a little different on Food In Five. Rather than our usual Thursday Brief History, I am joined by Stacy Moritz, owner of Secret Aardvark Trading Co. Which is a company that makes a series of really delicious hot sauces. And we talk about the past, present, and future or her company.
You can chef out Secret Aardvark at https://secretaardvark.com/
or on social media at Secret Aardvark
I hope you enjoy this episode as much as I did.
Put down the kale, push away the quinoa, and say good bye to whole grains. Today is all about junk food. This is my guide to un-healhty eating.
Since the dawn of civilization people have been screwing up batches of wine and making vinegar. What else do you need to know? Find out here in a brief history of vinegar
One of the most useful cooking techniques there is, braising can be used for a lot of things. This is everything I know about braising.
For over 40 years Bob's has been producing high quality whole grain products at low prices. But there is more in yhe Bob's Red Mill bag than you know. This is the brief history of Bob's Red Mill.
This is everything I've learned about making tortillas at home over the last few years. If you have never made tortillas, or even if you have, you should give this a listen.
Want a quick and delicious dinner? Every Monday I share a recipe that can be made in 30 minutes or less. This week it is chicken pesto and garden salad with homemade french dressing. Check out the written version of this at www.howtonotburnshit.com
Roasting a chicken isn't a complex process but doing it well takes patience and skill. This is everything I know about roasting a chicken.
A staple of dorm rooms the world over instant ramen is a cheap, easy and delicious food. But there is more than meets the eye to this little noodle blocks. Join me as we take a look at the brief history of instant ramen.
From apples to pears, peaches to blueberries there isn't much you can't make into a crumble. Here is everything you need to know about how to make your new favourite dessert.
In this 100th episode of brief history special I take a look back at som of my favorite things that I've learned over the last year abd the last 99 episodes
Eggplant is another one of those ingredients that we walk by without much thought. Its time to give it some love. Here is everything I know about eggplant to get you started.
With over 150 years of history, there is a lot to know about the Campbell's soup company. Find it all in the brief history of the Campbell's soup company.
The classic Vietnamese noodle soup isn't hard to make. It takes time, but it is time well spent. Today we're learning the ins and outs of how to make pho at home
Whether it's your favourite or least favourite lunch meat, you have to admit that you're a little curious about it, right? Today, we get into the brief history of bologna.
In my new Monday segment, I walk you through cooking a delicious, healthy meal in 30 minutes or less.
From seasoning, to cleaning, cooking, and maintaining, this is everything I know about cast iron.
From the beginnings in a small French town almost 100 years ago to the modern, innovative, global brand they are today. This is a brief history of Le Creuset
This Valentine's Day avoid busy restaurants and downtown parking. Make dinner together at home
Stared at the dawn of the 20th century, Mars corp has a long and interesting history. In this episode of food history, we take a look at the brief history of the company behind more iconic brands than I can name, Mars.
Swiss Chard is probably one of those vegetables that you walk by all the time and never give a second thought to. Its time to change that and to see what you're missing.
Today, I wanted to do something a bit different. Today, I didn't really want to talk about food. I wanted to talk about dreams, and about a ship on the sea.
We've all been coated in orange dust, all experienced the crunch. We've all felt miracle that is a cheese puff melting on our tongues. Today, today my friends, we discover the origins of our favourite snake. Today, we take a look at the brief history of the cheese puff.
This simple and cheap experiment can and will change how you understand flavour and how you season your food.
For over 140 years margarine has been causing problems for the dairy industry. Lets take a look at the brief history of margarine
For all of human history food has been a point of connection for people, that is up until recent history. What are we missing? And how do we get it back?
In the third and final installment of Everything I know about Chinese food we take a look at won tons, vegetable dishes, and soup. It's a do not miss!
The ham of history goes way beyond the stuff you buy and the deli counter. It is a human tradition that stretches back thousands of years in history. Join me for a brief history of ham
Meal plans can take a lot of stress out of your week. They can save you money and prevent waste. What's not to love? Join me as i talk about how to build a quality meal plan
Grab some bread, open the box, remove the foil and dig in. Today, we are talking about the brief history of Boursin cheese
We all get cravings for things we wish we didn't. Sometimes you need to satisfy that craving and enjoy a little taste of the past.
In the second of three installments of my Everything I Know About Chinese Food I talk about noodle dishes and egg rolls
For 10000 years or longer nwe have been creating and enjoying bread. Today we are going to discover the history of brwad and how it changed the course of haman history.
The new Canadian food guide was released yesterday. In today's episode I'll share my thoughts on it and talk about what i think it got right and what it's missing
For almost 10 000 years corn has been cultivated in the Americas at one point they decided to make it into bread. Find out all about the history of cornbread in...a brief history of cornbread
Today I talk about taste. How to know wheb you need tp add an ingredient or not and I he secrets of salt, pepper, acid, and sweet ingredients.
North American Chinese food is a thing unto itself. I grew up eating, my first jib was cooking it, and i love it with all my heart. In this two part series I'm going to tell you, everything I know about Chinese Food
How did all the navel oranges in the world come from one mutation? How did they get their name? And who is Eliza Tibbs and what does she have to do with all of this?
Let's cure those side dish blues. With a few simple changes you can make even the most mundane side dish one to remember
From the garbage pile, to dinning in style, these hard shell crustaceans have been around a while. Let's dig deep and unravel the mystery, Im Chef Ben this is lobster brief history.
Here are the fove best meals of my life and the lessons I've learned from them. Maybe you'll learn something too.
For such a imple dish there sure is a lot to say about it. Find out what you can do to make your stew even better than it already is as I share everything I know about stew
We rely heavily on that fridge sitting in our kitchen. But it wasn't that long ago that cold food was a luxury. Find out about the chilly and interesting history of the hardest working appliance in your house.
How do you like your celery flavoured jell-o? Oh, you don't? Yes, that was really a jell-o flavour. What other mysteries are waiting below the shimmering jiggly surface of the j-e-l-l-o? Find out as we go deep in the the brief history of jell-o.
For over 9000 years the cuisine of Mexico has been developing and maturing. Whatever you think you know is only the tip of the tip of the iceberg.
For those of you who saw some interesting pictures of me on Christmas eve, this is the story behind them and and exactly happened to my
For most of human history the average person got their recipes by learning them from their parents. But that doesn't mean that people haven't been writing down recipes for a very long time. Do you know when the first recipe was written?
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If your New Years resolution is to take off some weight than this is the episode for you. Healthy food doesn't have to be bland. So, you can go down a few notches on your belt without compromising flavour. facebook.com/benkellycooks instagram.com/chefbenkelly twitter.com/chefbenkelly chefbenkelly.com howtonotburnshit.com
This week I will be answering google auto complete "What is the best way to cook"... beets, pork chops and more.
Last episode of 2018!
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Turkey, potatoes, carrots and turnip, Brussels sprouts, stuffing, gravy, and cranberry sauce. This is my Christmas dinner.
For over 2500 years people have been drinking hot chocolate. How much has it changed?
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No matter how different we may all seem, there are some things that we all have in common. Let's take a look at some international Christmas traditions
Learn all about this common Christmas Tradition.
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The fatty, salty, porky flavour of bacon is the perfect combination. But what do you really know about the stuff? More importantly, what don't you know about bacon that you should?
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This week I will be answering questions about cooking oils, the difference between restaurant food and home cooked food and how to make popcorn on the stove. This and more!
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It was a cold Yukon morning in early November. The test I was about to write was the culmination of four months or hard studying and fifteen years of hard work...
From a medieval drink called posset to modern day nog. Today we are discovering what we don't know about eggnog.
In the fifth and final installment of my series on the classic French mother sauces we will be looking into Espagnole. Possibly the most versatile of all the mother sauces. This is an absolute do not miss.
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First of all let's clarify what an hors d'ourve actually is. Do you know?
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This week we will be getting to know butternut squash. How to buy it, prepare it, and pair it.
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This week I will be answering questions about resting steak, shipping baked goods, and more. Check it out.
If you have a question that you want answered ask me on:
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Don't let a surprise guest get you down. Be ready to host and entertain at the drop of a hat by having these 10 foods ready and waiting.
Love it or hate it, fruitcake is a human tradition that dates back to the Ancient Romans and even the Ancient Egyptians.
There is a lot I didn't know about this divisive holiday staple. What don't you know about it?
The fourth and most popular sauce in our Classic Mother Sauce series Hollandaise. Learn how to make it, what can go wrong, troubleshooting, and how to make other sauces from Hollandaise. You may be surprised at how accessable the whole process is.
From a humble monk named Gregory to the Queen of England gingerbread has a long and storied past. Join me as I answer that one question that has been keeping us all up at night...What's the deal with gingerbread?
Get through the holiday season with these two techniques that we use every day in the restaurant industry.
This week I will be answering questions about polenta, gluten-free croutons, whether or not I have ever worked in a hospital and more! Check it out!
What steak is right for you? How do you cook a steak at home? What's the difference between a strip loin and a sirloin? Get all the answers and much more as I share with you everything I know about steak.
The third episode on our mother sauce series. Velouté is one of the five classic mother sauces. Learn all about it right here.
In today's episode I will be answering Google Autocomplete questions about cooking. We will be talking about how to cook beets, eggplant, Bok Choy and more.
No matter what type of stew you want to make there are a few hard and fast rules that remain true. Here is everything I know about stew
From native Americans, to ancient Vikings, to 7th century Poland, the process of smoking salmon remains largely unchanged. Here is everything you ever wanted to know about smoked salmon
One of the five classic mother sauces Bechamel is versatile and delicious. Learn all about it and it's derivative sauces right here
All about knives. Different styles, where they come from and what to look for when buying knives.
This week I will be answering questions about homemade pasta, liquid smoke, mustard barbecue sauce and more.
Every one loves lasagna. But is there a way that you're lasagna could be even better than it already is? This is everything I know about lasagna
Tomato sauce isn't something that you just throw together. There is an art to it. How can you make the best sauce you've ever tasted? By listening to this podcast.
For over 200 years canned food has played a pivotal roll in the lives of people around the world. Find out what you don't know about canned food.
Today in honour of Remembrance Day, and the 100th anniversary of the end of WWI we are going to take a look at what our soldiers ate.
This week I will be answering questions about butternut squash soup, cooking with pumpkin, and ranting a bit about bone broth.
From dough to suace, meat to veg, and the all important cheese. Here is what I have learned over the years about making great homemade pizza
Where do you think sauerkraut came from? Spoiler alert, you're probably wrong. What don't you know about sauerkraut?
Whether you are an expert bread maker or someone who has only ever dreamed of making your own bread these tips will take you where you want to go.
From the 14th century to the modern day, everyone loves mac and chees. But what you don't know about it may surprise you
A great seafood chowder can haunt you. It stays on your mind constantly asking the question "When will we meet again?" Can you make a chowder that good? Yes, you can.
Reducing liquids to concentrate flavour is a powerful and valuable technique. Don't know what I'm talking about? Take a listen.
For too long mashed potatoes have been abused and ignored. It's their time to shine. Make your mashed potatoes the star of any dinner table.
Wipe off those cheesy fingers, brush the Dorito dust from your face, and get ready for some knowledge bombs of flavour. Today we are looking into the cheesy history of Doritos
Today we break down how to make barbecue sauce and the most versatile sauce of them all, pan sauce
As you peer deep into the murky briny history of pickles your realize more about yourself than you cared to know...no I'm just joking. It's all about pickles
What if there was a way that you could know everything you wanted to know about an ingredient before you bought it? What if everytime you saw something new in the grocery store you just knew everything about it? Would you try new things more often? What if I told you this was all possible?
Today I typed "how do I cook" into Google. It auto completed my question and gave me a bunch of options. I'm going to answer five of those auto complete how do I cook
Who, what, where, and why? Find out everything I don't know about French Fries. Yes, everything I don't know.
What does it mean to be a personal chef? What do I do for a living? Find out right here on Food In Five.
Thanksgiving can be stressful. You are cooking way more food than you are used to. And for way more people than you are used to. But use these tips from a professional chef and make your Thanksgiving Day a breeze.
Today we learn all about this interesting history of pumpkin pie. How did this seasonal dessert transcend it's station in life and become a cultural icon? Find out right here.
Where did this Thanksgiving staple come from? How is it made? And why do we only eat it with turkey?
It is one week until Thanksgiving and so all week we will be talking everything Thanksgiving. Today is all about how to make perfect pie crust everytime.
We all have them. Things we don't commonly share about ourselves. Things that we are secretly obsessed with. Well, today I'm telling you mine
What's the difference between good food and great food? Let me share what I learned from my first fine dining job.
There isn't too much to know about corn syrup, but what there is to know is contained within this podcast
Did lemonade save Paris from the plague? How do those crazy Egyptians enjoy their lemonade? This and more in a brief history of lemonade
Today I answer Google's top five how to cook questions. How to cook lobster, mussels, quinoa, corn on the cob, and scallops
For over 200 years kids have been playing with their food and getting away with it. This is the story of Animal Crackers
What is polenta? Where did it come from? How do you make it? All of this will be answered and more as we talk about everything you need to know about polenta.
Unchanged for thousands of years the tagine has last for so long for one simple reason, it's awesome. What don't you know about the tagine??
Vegetarian food does not have to be boring. You may already be eating it and not even know it...say what?
You know that electric mixer that sits on your counter making baking a breeze. It's been around for longer than you think
Can you taste history? Should we look to the past to solve modern food issues? What can the history of food tell us about ourselves?
Learn to cook foods from your favourite regions of the world by first learning this foundations of flavour.
Where does coffee come from? Who invented it? How is it made? And what makes it taste so damn good?
Living as a person who can't handle gluten is difficult, being a chef that can't handle gluten is worse.
What came first, the chocolate chip or the chocolate chip cookie? The answer may surprise you.
There is so much more to the little fluffy treat we use to make s'mores. I had no idea, do you?
Tired of the same old sauce. Do you have the pasta blues, not any more! Master these five sauces and change how you eat pasta forever
For over 7000 years people have been enjoying the tart creaminess of yogurt. What don't you know about it.
This summer has been unbearable. The heat is relentless. But you still want to eat well. Is there a solution? Would I have written all this if there wasn't?
Throwing a dinner party is a great way to spend time with friends. But don't fall into the common traps that make the night stressful
From Garam Masala, to Chinese Five Spice, even barbecue spice. What other spice blends should you be making yourself?
The idea and first attempts to create an instant coffee dates back as far as 1771. It's come a long way since then
From Peru with love. Can potatoes give you leprosy? No, but a lot of people thought they could for a long time. That was until they tasted mashed potatoes
Avocados to lemons, bacon to corn, here are 5 quick cooking tips to get your week started.
From the gruel that fed the Roman army to the tables of high-end restaurants, polenta has had quite the journey
Salad dressing, mayonnaise, hollandaise sauce, hot dogs, and chocolate all have one thing in common... What could it be?
From a beauty product to eye ointment to being spread on toast. This ten thousand year old condiment has seen it all. What don't you know about butter?
I am led you astray. I haven't really put myself in your shoes and I have been an idiot. I'm sorry.
One of the, if not the oldest eating utensils in the world other than the human hand. What don't you know about chopsticks? More than you think.
Over sixteen years working in restaurants has taught me a lot about life. Here are some of my most valuable lessons
The little tool that we use daily has seen its fair share of controversy. Find out all about right here on food in five.
This episode is as much for me as it is for you. I definitely need to get my act together and eat healthier, what about you?
What does this real life Cerci Lannister have to do with culinary history? Find out here in a brief history of Catherine De Medici
What is Canadian Cuisine? Is there one? Find out here in this Canada Day Episode of Food In Five
Tender apples, sweet caramel, and crisp pastry. Is tarte tatin the most perfect dessert there ever has been?
How to choose a restaurant. What restaurants to avoid. And how to choose the right dish for you.
From frozen rice porridge in Ancient China, to Mountain Snow in Rome, the quest for icecream has been on going for thousands of years. Find out everything you didn't know you didn't know about icecream
From ancient Sumer, to the modern day. Sausages have let the mark on mankind since the dawn of time. But what don't you know about your favourite tubular meat? Find out here.
These 7 time-saving cooking hacks will not only save you time but will make cooking easier and more enjoyable.
We have all like heard about preheating our pans before cooking. But why is it important and what happens if we don't do it?
Was cream cheese invented accidentally by a man named William Lawrence or are these just lies propagated by big cream cheese? Find out everything you never knew you wanted to know about cream cheese.
Choosing the right knife for you can be a complicated endeavor. There are so many to choose from. But what do you actually need in a knife? Find out here.
Pepper has helped shape our history and the world as we know it today. Find out what you don't know about this fascinating spice
When we only ever cook because we have to it can seem like a chore. This makes cooking seem tedious and frustrating. But when we put in a little effort and cook because we want to everything changes
Burger season is upon us! What are 7 things you can do to make your burgers better? Find out here
From Aztec toothache remedy to school lunch special, peanut butter has spread its way into the hearts of people throughout time
Learn the three techniques that I use to write recipes and use them to create your own dishes exactly the way you want.
There is something that people who love spicy food know that you don't. What is? I guess you'll have to listen to find out
From the Myans to the Aztecs, to our old friend Cortes, the tortilla has been around for a very long time.
From working class hero to Kardashian-esque. Anthony Bourdain helped pull the veil back on the raunchiest parts of the restaurant industry. But now he has become the very thing he has always hated most.
From humble beginnings to cultural icon, find out what you don't know about gummy bears
Tastes and preferences change as we grow and develop. Mine seem to have come full circle.
Have you ever wanted to know how to make ranch dressing? What about Caesar dressing? What can you do to take a salad from extra boring to extraordinary? Find out here
With over 35.5% of the global savoury snack market it is fair to says that potato chips are pretty popular. But where did they come from? Who invented them? And how did they take over the world?
From a South East Asian technique for preserving fish, to the Nigiri and Maki rolls we know and love, sushi has gone through quite the transformation. Find out all about it in A brief history of sushi
A story from my time in Montreal that perfectly illustrates the power food can have on our lives.
Why did the US government ban sliced bread? Who invented? How long ago was it? Everything you never knew you wanted to know about sliced bread.
From a Mexican General, to the ancient Greeks the story of chewing gum is a chewy tale. Find out everything you never knew you wanted to know about chewing gum
Building a weekly meal plan will save you money, make you feel less stressed, cause you to eat better, and make you enjoy cooking more. What are you waiting for?
One of the most famous French mother sauces hollandaise is as delicious as it is famous. Learn the ins and outs of this great butter sauce here.
In my 100th episode special I share with you a slightly less brief history of my career.
I have messed way more food than you and I have been cooking professionally for over eighteen years. What are you so afraid of?
There is an art to making the perfect tomato sauce. It is not difficult but a few minor changes to technique and philosophy will impact how you cook everything
Food is a bridge that connects humans through all the time that has been or ever will be. It is the only way to truly travel through time.
Popcorn has been enjoyed by humans for a long time...no, like a really long time. Find out everything you didn't know you wanted to know about popcorn
Set the excuses aside. Cooking is important and it's you are the reason you can't do it.
Learning to cook creatively opens up a world of possibilities. Here are some tips that will help you discover your inner chef
Considered the food of the gods chocolate has been celebrated and cherished for thousands of years. Unfortunately, there is a dark side to the world's favourite treat.
There is a billion dollar industry surrounding you and what you do in your kitchen. What should you buy and what shouldn't you?
From the Mongols, to the German's, all the way to Oklahoma. Where did the hamburger come from? Who invented it? How did it become so intertwined with the fabric of our culture? Find out here as we explore a brief history of the hamburger.
Convenience just for the sake of convenience. Things that we could easily make ourselves are being sold to us a huge markups. Find out what five items you should never buy.
Without goals we are just a ship floating blindly on the sea. Put some wind in your sail by picking a destination. Become a better cook, find enjoyment and fulfillment by setting even simple goals.
From Southern North America, around the world via Spain and back to North America. The tomato has had quit the journey. Find out all about it right here
A truly great meal is not about perfection. It is about the intent and the effort behind it. It is about what the meal represents.
Why do I do what I do? Why is that I go to bed at midnight and wake up at 5am? What is it that drives me to do all of the things I am doing?
Failure is part of life. It can be hard to stomach, especially when it comes to failure in the kitchen.
The story of the banh mi is not just the story of a delicious sandwich. It is the story of a subjected people taking from their oppressors and creating something beautiful.
From Burmese immigrants to Thailand, to a enterprising 1930's shop owner, to your kitchen table. How has sriracha climbed the culture popularity ladder and become both the prom king and queen of our taste buds and hearts? Find out here.
Being open to experiencing bold and exciting flavours from different areas of the world will change how you cook forever. How? Find out here.
A growing population, a shrinking water supply, and world full of food no one wants to eat. Today we talk briefly about insects, the future of food.
From humble beginnings as a seed and honey bound treat, to food served in celebration of the gods. The birthday cake is a delicious symbol of years to come and a reminder of years gone by...
Duck. Duck. Duck soup! The tale of how I took one $20 duck and turned it into three delicious and unique meals and how you can do it too!
How did the British take something delicious that the Romans and the French had been making for years and turn it disgusting? You're going to have to listen to find out
Cooking Easter dinner is a challenge. There are a lot of things you have to keep in mind and it seems like you have to bend time and space to have everything ready at the same time. Let this guide ease your mind and make your Easter a breeze.
Who invented the cookie? How did they do it? What do the Dutch have to do with what we call our favourite sweet treat? Find out in a brief history of cookies
How do you cook... spaghetti squash, lobster, bacon in the oven, rice and quinoa? Find out as I answer the most asked cooking questions on Google
What do the Chinese have to do with ketchup? What is ketchup's relationship to fish sauce? What does all of this have to do with coal tar? Find out here in a brief history of ketchup
Food porn has become a serious issue in our society. It has taken over our television screen and our social media feeds. But what can be done? How can something so beautiful be so bad? And who should we turn to for help?
No matter how pretentious it sounds, food should be experienced, not just eaten. Find out what I mean here.
The father of modern gastronomy, Careme revolutionized cooking forever creating not only the techniques we still use today, but the theory, which is the foundation those techniques are built upon.
What are the secrets to building the most flavour into your food? Find out here in How to build flavour
Wet or dry? Oil or vinegar? Yogurt or buttermilk? Marinades can tenderize, toughen, and impart flavour, but how do you know which one is right for you?
How do you get a nice even brown colour on your meat? What is carry over cooking? Why should you let meat rest and for how long? It's all inside this wonderful episode of food in five
Why is cheddar cheese orange? Why bother dying it? Where did orange cheddar come from in the first place? Find out here, in a brief history of orange cheddar!!
What are the seven most important things you can do to improve the quality of your soup? Find out here!
What's Kombucha? Where does it come from? How did it become the "it" thing? Is it actually a cure all super drink, or just bottled lies?
How can a system designed to not lose children help to make you a better cook? Find out here
Learn to simulate that grilled flavour you crave all winter without burning your house down.
Three quick tips that will help you turn that daily chore of cooking that we all have to do in an enjoyable experience.
Don't know what a cup is? What does it mean to sauté or braise? What is a fine dice? This is the episode for you
Domesticated around 8000 years ago, bananas are an important and delicious food source for the world which produced over 155 billion bananas in 2014
Orange is the new purple. The complex life of the simple carrot. What do the Dutch have to do with our modern view of carrots? How did carrots help win WWII? Carrots are naturally what colour?
What potato is the right potato for your potato needs?? Find out here as we deep dive into the world of potatoes.
From crust to sauce , somethings you need to know in order to make great homemade pizza.
Plan your meals for the week and only cook three times. Save time, and money all while eating healthier by following my Monday Morning Meal Plan
A few important things to keep in mind when making soup that will subtly change the quality of your soups forever
Increasing chickpea prices, globalization, droughts in India, and how all this means you need to learn to cook now.
Five things that you may be doing or not doing to improve how you cook green vegetables
You don't always have time to cook, but when you do, take advantage of it. Sometimes just eat cereal for dinner.
Today I am talking about why some people "hate" cooking and how to help them find their love for all things food
Learn what you can do with the chicken stock chef's are always talking about and telling you how to make.
Quinoa is delicious and nutritious. Learn what it is, where it comes from, and what you can do with it.
I challenge you to create a dish start to finish in 2018. Imagine the dish, and then create it as close to your imagined dish as you can.
Do you want to save money? Lose weight? Live a healthier lifestyle? Then resolve to cook more in 2018.
You ate way too much and now want to eat better. No better place to start your new year's cooking than with improved knife skills.
Today I talk all about braising. Learning to braise can save you money, and up your cooking game ten fold.