Explore our second largest chamber vacuum sealer, the VP731. This large unit features a double chamber, perfect for a business setting, allowing you to seal more bags at one tim…

Orson Welles famous writer, director, actor and all around gourmand described the Negroni thus, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." I…

I have two distinct memories of Crème de Menthe. The first was color, that vivid “Green Lantern” neon seemingly glowed in the bottle and secondly, how impossible it was to open af…

The VacMaster VP330 is a high capacity chamber vacuum sealer designed to meet the needs of commercial users. With three seal bars, you can seal multiple bags at once, and the oil pum…

I’m not sure how the rest of the country views pizza but even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and a jump from my culinary compound holds a un…

Ingredients: • 4 tablespoons olive oil, extra virgin • 1 large yellow onion, sweet, peeled and finely chopped • 2 large garlic cloves, chopped • 1 medium carrot, peeled and shredded • 1 28 ounce cans…

It's elk season! Fall hunting is finally here and elk season is a big part of that. To celebrate we thought it would be fun to give a little more information on this popular game. Ta…

Ideal for a business setting the VP540 and VP545 Chamber Vacuum Sealers are large stand-alone units. Stand-alone means that the unit has wheels and rests on the floor as opposed to u…

Long weekends have a reputation for provide a great excuse to have a cookout. Getting a group of good people together to eat good food is bound to lead to a good time. If you're still looki…

If memory serves I was introduced to the American style gyro and all things Hellenic by a gorgeous Greek coed that I was trying oh so desperately hard to woo back in college. Not s…

In the world of vacuum sealing the words chamber, and external/suction are used all the time. Do you know the difference? We wanted to make knowing the difference a little bit easier…

With a name like Crème Brulée it would be easy to assume that this seemingly classic French dessert might not be Gallic in origin at all. As with so many recipes especially those…