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  BOIL IT! Boiling is the classic way to prepare sweet corn. Fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for 3 to 5 minutes. For corn that’s a few days old, cook for 6 to 8 minutes. Season the corn and ENJOY! MICROWAVE IT! We like this microwave method if we’re just cooking a few ears of corn and don’t have time to boil water. Leave the corn in their husks and microwave them two at a time on high for 4...

Brining Your Chicken Wings Brine your chicken wings overnight. Buttermilk makes an excellent brine! Cover the wings with buttermilk and refrigerate overnight. Or add 1 cup salt, 2/3 cup vinegar and your favorite spices to 2 gallons of water and brine overnight. Pat dry before cooking. Grilling Chicken Wings Keep the heat low. The skin on wings burns quickly. Try to keep the heat around 350 degrees F and cook until the wings are a deep mahogany color - about 30 minutes. While grilling, brush the wings with your favorite sauce every 5 minutes. Smoked Chicken Wings   Cook in a closed smoke filled container with your favorite wood chips. Cook at 200 to 220 degrees F for about 2...

C’mon…..microwave popcorn isn’t as good and you know it!  Don’t be lazy….make some REAL popcorn! Real popcorn is MOUTHWATERING and DELICIOUS! But to make it you'll need to master a few subtle techniques. Once mastered, your popcorn will be the stuff of LEGEND! You'll be the ultimate SNACKMASTER! Real popcorn is made on the stove top in a large sturdy pot. Unlike what’s out there on the internet, real popcorn actually requires some subtle finessing.  Here’s how to do it: 1.  Use a large sturdy pot, like the one you use to boil water. Anything from a 6-quart to a 12-quart pot will do (you don’t want to use anything too heavy because you’ll need to lift and shake a...

Sorry, but I regret to inform you that its likely you've been using seasonings ALL WRONG. Don’t worry, it’s a typical rookie mistake. The problem is that you put in the seasoning AFTER you’ve put in all the other ingredients. The better approach is to briefly heat a small amount of oil and your seasoning in the pan before putting in the other ingredients. This will make your seasoning bloom! Beyond making your kitchen smell awesome, there’s a couple of reasons to bloom your seasoning: The heat releases the fat-soluble flavor compounds in most seasonings; and It thoroughly distributes the flavor in the final dish (adding them to the liquid or stirring them in at the end inefficiently distributes flavor)....