Now that the rules have changed, Jason argues that what we really need now is a kitchen incubator, to help get culinary upstarts off the ground, and its products into the hands of consumers.

Now that you’ve mastered your dashi, Jason invites you to start trying to incorporate it into some favorite dishes.

If you’ve ever wondered why the brother in your miso soup is the best tasting thing you’ve ever had, here is why: it’s simple. Jason tells us how to make the perfect batch.

If you aren’t up for the drive to Gibson City and Bayern Stube, the U of I meat salesroom can provide just the ticket. But don’t forget the cabbage. It’s key.

In this wrap-up about Laurence Mate, and his almost-forgotten art of meat mastery, we learn why treating animals with respect and doing things the right way go further in the end.

Laurence Mate knows a thing or two about meat. He recently showed Jason about perhaps the most delicate and tasty process of all for carnivorous humans: charcuterie.

Champaign-Urbana is not without places to buy ethnic groceries, but Mirsung offers great prices and customer service to help them compete right off the bat.

In exploring the basics of cooking, Jason has come across the simplest form of control: ratio. Here, he applies it to sponge cake to impeccable results.

Living in the Midwest, we tend to find our charms in places left unturned by most. Welcome to morel mushroom season.