What Are We Talking About?
Chef-led stories about cooking, flavor, food culture and the way we actually eat.
Welcome to Fall: It's Time to Cook Differently
Fall isn’t just about changing what we cook—it’s about changing how we cook. From roasting seasonal vegetables to bringing back soups, braises, stews and slow-cooked meals, Chef David welcomes the new season with a reminder that trying something new doesn’t have to be complicated.
Your Dinner Rut Isn’t a Recipe Problem.
If dinner keeps feeling repetitive, another recipe may not be the answer. Chef David explains how fewer choices, flexible meal formulas and simple flavor changes can break the dinner rut without reinventing dinner every night.
Why You Keep Buying Groceries and Still Feel Like There’s Nothing to Cook?
You bought the groceries, filled the refrigerator, and somehow still can't figure out dinner. The problem may not be what you're buying—it's whether those ingredients have a plan. Chef David breaks down a simpler way to shop, cook, and actually use the food you bring home.
Your Freezer Isn’t Where Leftovers Go to Die
Your freezer should make cooking easier—not become a graveyard for forgotten leftovers. Here’s how to portion, label, rotate and actually use what you freeze before it becomes another mystery container.
Your Marinade Isn’t Going as Deep as You Think
You can load a marinade with garlic, herbs, citrus, spices, and good intentions—but most of that flavor isn’t traveling very far. The good news? It doesn’t need to. Here’s what actually makes a marinade work.
I Love Food. That’s Basically the Whole Story.
Why do we love food so much? Chef David explores the memories, traditions, people and experiences that make food about far more than being hungry.
Why Is Beef So D#$% Expensive?🤨 Follow the Money From Rancher to Retailer!
Beef prices are climbing, the cattle herd is historically tight, and federal investigators are examining pricing across the supply chain. So who’s really responsible for that $20 ribeye?
What Do You Cook When You Absolutely Don’t Feel Like Cooking?
Even chefs have nights when they look at the kitchen and think, “Absolutely not.” Here’s how to make dinner with less effort without lowering your standards.
Wait… You Can Put Meat in a Jar and Leave It on the Shelf?
Yes, people really do preserve meat in jars without refrigeration. Chef David investigates pressure canning, botulism, raw-packed meat, Instant Pots, and why this is one kitchen technique you absolutely should not freestyle.
Stop Overcomplicating Dinner
Tired of asking what’s for dinner? Use Chef David’s simple formula: protein + vegetable + starch + sauce or acid. Easy, flexible, and built for real life.
Your Food Is Seasoned. So Why Does It Still Taste Flat?
You added the salt, garlic, herbs and spices—so why does the food still taste flat? The answer may not be more seasoning. It may be how you're building flavor.
Why Deciding What to Cook Is Sometimes Harder Than Cooking
Tired of asking “What’s for dinner?” Chef David explores why deciding what to cook can feel harder than cooking—and how a few reliable meals can make dinner easier
Why Your Salad Tastes Flat — And How Chefs Fix It
A good salad should be more than cold vegetables and dressing. Chef David breaks down how seasoning, acid, fat, texture, herbs, and balance can turn a basic bowl of greens into something you actually want to eat—plus a quick look at the recent lettuce recall.
When the Recall List Starts Looking Like a Grocery List
Lettuce, eggs, and blueberries have all landed on recent food recall lists. Here is what chefs, restaurants, grocery stores, and home cooks should know—without the panic or the news-report language.
What If Gluten Isn’t the Whole Story?
More people are questioning how their bodies respond to bread, wheat, and gluten. Chef David explores his own experience with non-celiac gluten sensitivity, the questions surrounding modern food production, and why the future of restaurant hospitality begins with listening.
The Grocery Store Mistake That Makes Dinner Harder
A full fridge does not always mean dinner is handled. The real grocery store mistake is buying ingredients without giving them a job. Here’s how to shop with more purpose, reduce waste, and make dinner feel easier.