Trompe-l’œil French for "deceive the eye” is a classic art technique that uses realistic imagery to create an optical illusion. Used in art and architecture over the centuries this technique also h…

Sous Vide Béarnaise - Perfect pairing for Whitefish or your favorite protein Ingredients:• 4 tablespoons tarragon, fresh, minced and divided in half • 3 tablespoons red onion, minced •…

It can be argued that gnocchi (pronounced N’YAW-kee) are the forerunner of what we today call pasta. Simply defined, gnocchi are small dumplings and are one of the oldest preparations in the histo…

The Margarita has many creators, all with credible stories until it comes to actual dates. As I rummaged through the half dozen or so, I decided to offer you what I found to be the earliest creati…

We know you already love vacuum sealing, why not get the perfect partner for your vacuum sealer this Valentine's Day. Sous vide is a French cooking method that translates in English to "under vac…

Ustatahamen is the Native American name for cracked maize grains cooked into a thick porridge. The culinary eggheads feel that the word Ustatahamen is the source for today’s term of “hominy,” whic…

February 4th is Create a Vacuum Day. For many this is just another silly social media holiday, but here at VacMaster is was an excuse to have some fun and to look over the past few months. VacMaster v…

It doesn't have to be stressful planning to play host for Sunday's big game.                                  …

Who’s going to win the Super Bowl? Well I personally have no clue, but one thing is for certain: there will be wings. But how exactly did the Buffalo chicken wing become a football staple? Well jum…

It has been said that carrots are one of the rare vegetables which are more nutritious cooked than raw - try telling that gastronomic nugget to my 5 year old! That being said both my girls love ca…

By the last week of January a good chuck of people are already giving up on those New Year's resolutions; if your resolution was to be better with money, spend less on food, or to eat healthier, don't…

It might seem odd now but the classic pan seared breast of duck was actually “invented” the year of my birth, 1959 in Auch, France. It was a culinary scenario we have all heard many times before,…