Seafood
Cod
How To Cook Miso Black Cod
Ultra-premium Miso Black Cod bakes at 450°F in 20-25 minutes for a classic Japanese dish.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Seafood
Salmon
How To Cook Ora King Salmon
Ora King Salmon — the wagyu of seafood — bakes, pan-sears, or roasts to a tender 130-140°F finish.
Seafood
Cobia
How to Cook Cobia
Broil, sauté, or grill cobia for a meaty, buttery fish that takes well to any quick-cook method.
Pork
Ham
How to Cook Pederson’s Smoked Bone-in Ham
Pederson's spiral-sliced ham is fully cooked — reheat at 275°F for 15 minutes per pound to 140°F.
Seafood
How to Cook Wild Alaskan Opilio (Snow) Crab
Snow Crab arrives pre-cooked; broil, steam, saute, or grill until heated through.
Duck
Poultry
How to Cook Duck Breast
Mild, juicy duck breast with crispy skin — score the fat, sear in a cool pan, then finish in the oven for tender medium-rare meat.
Duck
Poultry
How to Cook Duck Leg Quarters
Duck leg quarters bring crisp skin and rich, slightly sweet meat — roast at 350°F until browned and serve like chicken quarters.
Pork
Bacon
How to Make Bacon Roses
Roll, bake, and skewer bacon into a bouquet that beats any rose.
Pork
How to Cook True Story Sausages
True Story sausages are fully cooked, so just heat them on the grill or in the microwave.
Seafood
Scallops
How to Cook Lemon & Herb Butter Scallops
Pre-marinated lemon and herb butter scallops cook fast in the oven, on the grill, or on the stovetop with consistent results.
Beef
Wagyu
How to Cut Ribeyes from a Prime Rib
Cut a Wagyu Prime Rib into Ribeye steaks: thaw halfway, slice 3/4 inch against the grain.
Chicken
Sous-vide
How to Sous Vide Chicken Breast
Sous vide chicken breast cooks to perfectly tender every time, with no added fat and a quick sear at the end for color.