We asked local chefs their favorite fall ingredient
Fall is in the air new seasonal produce comes along with it. We asked local chefs their favorite fall ingredient.
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Dear chef, how do you create your own stock or soup base?
Dear chef, I want to use fresh ingredients and leftover items I have on hand more frequently. With it being soup season, I would love to know how to make a good soup base. How do you create your own stock or soup base that anyone can add different ingredients to?
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We asked local chefs their favorite snack to share with their pets
We asked local chefs their favorite snack to share with their pets
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We asked local chefs their favorite South Carolina ingredient
Local chefs share their favorite South Carolina ingredient. There’s not much better than fresh and regional ingredients when cooking.
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Dear chef, do you have any tips for making homemade biscuits?
Dear chef, do you have any tips for making homemade biscuits? I can’t seem to get them quite right.
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Want to achieve barbecuing brilliance? Master the art of wood selection
Incorporating different types of wood into your grilling and smoking routines could help make you a backyard barbecue legend.
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We asked local chefs their favorite cut of meat for barbecue
Four local chefs share their favorite cut of meat for barbecue. See what these experts say.
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Dear Chef, do you prefer dry rub or marinade?
Dear Chef, do you prefer dry rub or marinade? What’s the difference? Is one better for certain things?
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How to cook the perfect steak
The perfect steak is something many strive for, but few can achieve on their own. To improve our odds, we sought the expertise of Wise Guys chef Craig de Villiers.
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Brisket’s culinary evolution
When most Americans think of brisket, they picture Texas-smoked meat with barbecue sauce. However, brisket actually has its roots in Jewish cuisine.
