In Defense of Canned Tomatoes

Can tomatoes get a bad rap when, in reality, they’re often the smarter choice. Plus: a 3-Ingredient Winter Tomato Soup recipe. Have a question? Ask…

Mar 8 • Chef Terrance Brennan

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February 2026

The Last “Cheesy” Post (For Now )

When you come in from that kind of cold — cheeks red, legs tired, ravenous appetite — you don’t crave a salad. You crave something molten. Something…

Feb 22 • Chef Terrance Brennan

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Raclette: The Other Great Alpine Melt

A memory of a Swiss chalet, a crackling fire, and bubbly cheese scraped over warm potatoes — plus a behind-the-scenes video and an Off the Menu moment.

Feb 15 • Chef Terrance Brennan

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Chocolate Fondue

It’s Valentine’s Day. There should be chocolate—and you’ll want this recipe. Plus tips on how to taste and choose a quality chocolate.

Feb 12 • Chef Terrance Brennan

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February is National Fondue Month-Who says so? I do! Recipes and the World's Largest Fondue

Fondue Month: A Brief History, My Favorite Recipes, and the Perfect Valentine’s Day Dessert. TB Home Kitchen- Learn Something. Cook Something. Thank you…

Feb 8 • Chef Terrance Brennan

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Black Diamonds of Provence—The Gold Standard: Luxury, secrecy, obsession—and a fungus that grows underground.

From terroir and technique, to secrecy, fraud, and high stakes, this is an inside look at winter black truffles and their mystique—plus a simple…

Feb 1 • Chef Terrance Brennan

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January 2026

What Is Miso? Behind the Scenes of Duck Bourguignon for 100 — The “Yummy Factor”

The *je ne sais quoi* of a dish—what makes food taste complete. To Salt or Not to Salt:That is The Question. (Eggplant) Learn something. Cook something.

Jan 25 • Chef Terrance Brennan

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Dry Brining Vs Wet and Low-High Heat Cooking-Explained

How technique and temperature work together to shape flavor and texture. TB Home Kitchen is always free. No app required—just sign up, and it comes…

Jan 18 • Chef Terrance Brennan

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Jacques Pepin 90th Birthday Bash

Cooking for a legend, a behind-the-scenes look at a once-in-a-lifetime dinner, a light and healthy sea bass recipe, and a must-see video: Thrown, Not…

Jan 11 • Chef Terrance Brennan

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In Case You Missed It

I’ve pulled together a few of the most-read newsletters from this year, in case one slipped by, and I’ve added some thoughts on diets and eating.

Jan 4 • Chef Terrance Brennan

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December 2025

The Best Way to Serve Caviar (And Why Simpler Is Better) How I Serve Caviar—and Why I Skip the Extras

Plus types of caviar, what to pair with it, where to purchase, and my favorite leftover preparation. What is your favorite way to enjoy caviar? Take the…

Dec 29, 2025 • Chef Terrance Brennan

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If You’re Hosting Christmas Dinner, (Or New Year's Eve)- Read This.

Practical holiday cooking advice from my kitchen to yours. Plus some of my favorite recipes for the holiday table and a cheese poll.

Dec 22, 2025 • Chef Terrance Brennan

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