Chef Charles Knight's Blog

  • The Good, Bad, Ugly and Great things about INDUCTION COOKING

    Induction Cooking - The Good, Bad, Ugly and Great Things about Induction Cooking. Ask the Chef 1-813-390-1144
  • THE ORIGINAL MANDOLIN ROTARY FOOD CUTTER - VIDEO

    We are excited to introduce the improved design of our vegetable chopper rotary mandolin, which is an innovation of the original Mandolin Rotary Fo...
  • VIDEO How to Adjust a Burner on your Gas Range. Are your cookware handles too hot or burning?

    How to Adjust a Burner on your Gas Range. Are your cookware handles too hot or burning? Here’s how you can adjust the flame on your gas range.  
  • New York City's Iconic Black and White Cookie - In the Kitchen with Chef Charles Knight

    The black and white cookie is a beloved treat that has been an iconic part of New York Citys culinary scene for over a century. The cookie is typic...
  • No Such Thing as a Healthy Cooking Oil - In the Kitchen with Chef Charles Knight

    There is a common misconception that certain oils are healthy due to their marketing claims or supposed health benefits. However, the truth is that...
  • To Salt of Not to Salt - In the Kitchen with Chef Charles Knight

    In the world of television cooking shows, it's hard to ignore the excessive use of salt by many popular personalities. But what is the reasoning be...
  • St. Pachal Baylon Patron Saint of Cooks - In the Kitchen with Chef Charles Knight

    The incredible story of St. Pachal Baylon, the beloved patron saint of cooks. Known for his unwavering devotion and miraculous culinary abilities, ...
  • The Chef's Hat "Toque" - In the Kitchen with Chef Charles Knight

    Throughout history, the chef's hat has become an iconic symbol in the culinary world. But have you ever wondered who invented the chef's hat and wh...
  • PATTY MELT a Diner and Deli Classic

    PATTY MELT a Diner and Deli Classic A patty melt is a classic American sandwich that combines a juicy burger patty and melted cheese between slices...
  • Induction FROZEN CUSTARD

    FROZEN CUSTARD   Growing up in New Jersey, a trip “Down the Shore” in the summer months was a real treat, especially Seaside Heights. The ocean, ca...
  • Amaretto Sponge Cake from Pancake Batter

    EQUIPMENT: 1.5-quart mixing bowl, measure cups and spoons, four 3-inch ramakins, 4 dessert plates PREPARATION: 40 minutes – makes 4 servings 3 inch...
  • Puerto Rican Caramel Flan Cheesecake

    From what I have read Flan was created in ancient Rome when eggs were combined with honey to make custards. This basic recipe was brought to the Am...