Mario Hernandez's Latest Posts
How To: Make Fast, Easy Single-Serve Risotto in the Microwave
How To: Make Herb-Infused Simple Syrup (& Why You Should)
Weird Ingredient Wednesday: Wrap Food with Caul Fat Instead of Bacon
News: Why Cachaça, Pisco, & Aguardiente Are Must-Have Additions to Your Liquor Cabinet
How To: Grill Pizza Like a Pro
How To: Make Restaurant-Grade Sushi Rice
How To: Make Preserved Lemons
How To: Make Flavored Sugar Cubes for Coffee, Tea, & Cocktails
News: Store-Bought Almond Milk Is Bad for You (And the Environment)
The Science of Frothing: How to Make Your Own Milk Foam
How To: DIY Grenadine Syrup Will Change How You Make Cocktails
News: Use Blood for Pancakes, Sausages, Desserts & More
How To: Unlock Your Oven's Secrets to Bake, Broil, & Roast Like a Pro
Skip Home-Brewed Beer: Sake Is Easier to Make & Just as Good
How To: The Know-It-All's Guide to Caramelization
How To: 3 Tips to Better Tasting Beer
How To: Make Your Own Pesto Plus
How To: Make Your Own Dijon Mustard (Or Any Other Mustard Variety)
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How To: Plate Food Like a Pro
-
How To: Make Fast, Easy Single-Serve Risotto in the Microwave
-
How To: Make Herb-Infused Simple Syrup (& Why You Should)
-
Weird Ingredient Wednesday: Wrap Food with Caul Fat Instead of Bacon
-
News: Why Cachaça, Pisco, & Aguardiente Are Must-Have Additions to Your Liquor Cabinet
-
How To: Grill Pizza Like a Pro
-
How To: Make Restaurant-Grade Sushi Rice
-
How To: Make Preserved Lemons
-
How To: Make Flavored Sugar Cubes for Coffee, Tea, & Cocktails
-
News: Store-Bought Almond Milk Is Bad for You (And the Environment)
-
The Science of Frothing: How to Make Your Own Milk Foam
-
How To: DIY Grenadine Syrup Will Change How You Make Cocktails
-
News: Use Blood for Pancakes, Sausages, Desserts & More
-
How To: Unlock Your Oven's Secrets to Bake, Broil, & Roast Like a Pro
-
Skip Home-Brewed Beer: Sake Is Easier to Make & Just as Good
-
How To: The Know-It-All's Guide to Caramelization
-
How To: 3 Tips to Better Tasting Beer
-
How To: Make Your Own Pesto Plus
-
How To: Make Your Own Dijon Mustard (Or Any Other Mustard Variety)
-
How To: Make Restaurant-Grade Sushi Rice
-
How To: The Know-It-All's Guide to Caramelization
-
Skip Home-Brewed Beer: Sake Is Easier to Make & Just as Good
-
How To: Make Flavored Sugar Cubes for Coffee, Tea, & Cocktails
-
The Science of Frothing: How to Make Your Own Milk Foam
-
How To: Make Herb-Infused Simple Syrup (& Why You Should)
-
News: Use Blood for Pancakes, Sausages, Desserts & More
-
How To: Unlock Your Oven's Secrets to Bake, Broil, & Roast Like a Pro
-
How To: Plate Food Like a Pro
-
How To: Make Fast, Easy Single-Serve Risotto in the Microwave
-
Weird Ingredient Wednesday: Wrap Food with Caul Fat Instead of Bacon
-
News: Why Cachaça, Pisco, & Aguardiente Are Must-Have Additions to Your Liquor Cabinet
-
How To: Grill Pizza Like a Pro
-
How To: Make Preserved Lemons
-
News: Store-Bought Almond Milk Is Bad for You (And the Environment)
-
How To: DIY Grenadine Syrup Will Change How You Make Cocktails
-
How To: 3 Tips to Better Tasting Beer
-
How To: Make Your Own Pesto Plus
-
How To: Make Your Own Dijon Mustard (Or Any Other Mustard Variety)