Master Southern Cooking from Scratch
Step-by-step video and photo tutorials from our expert chefs
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The Three-Bowl Chicken Dredging System
Learn the professional technique for perfectly coated, crispy fried chicken. This assembly-line method ensures even coverage and maximum crunch with minimal mess.
The 7-Layer Biscuit Folding Technique
Master the traditional Southern technique of creating perfectly flaky, layered biscuits without a rolling pin. This foundational method produces sky-high biscuits with buttery layers that pull apart beautifully.
Dry Rub Application and Rest Times
Learn the proper technique for applying dry rubs and how resting time affects flavor penetration and bark formation. Timing makes the difference between surface seasoning and deep flavor.
Perfectly Creamy Grits: Stirring Method
Master the technique for cooking smooth, creamy grits without lumps or grittiness. Learn the proper liquid ratio, stirring technique, and cooking time for restaurant-quality results.
Cornbread Chemistry: Why Buttermilk Matters
Understand the science behind perfect Southern cornbread. This technique teaches you how buttermilk, baking soda, and cast iron work together to create that signature golden crust and tender crumb.
Caramelizing Onions for Southern Dishes
Learn the patient, low-and-slow method for caramelizing onions to bring out their natural sweetness. This fundamental technique adds depth to countless Southern recipes.
Properly Preparing Collard Greens (No Bitterness)
Learn the traditional Southern method for cleaning, cutting, and cooking collard greens that removes bitterness while preserving their nutritional value and deep flavor.
How to Make Gravy from Pan Drippings
Transform the flavorful bits left after frying into silky, rich Southern gravy. This fundamental technique works with chicken, pork chops, steak, or sausage.