On this episode I sit with Lawton Pearson of Pearson Farms and chat Georgia Peaches and Pecans! We have us a good 'ole time At the Dinner Table. Join us!!

This week At the Dinner Table we sit with Aika Masomi. She gives us great tips on a much needed Weekend Kitchen Reboot. We chat about how to change ugly food spaces into beautifully, clean kitchens. Join us in the kitchen!

This week I'm back at the table with my lovely wife in the second episode of our Late Night Date Night series. During this show we talk about our passion for throwing dinner parties, how it strengthens our relationship, and reveal some of our favorite party recipes.

2015 is the Year of the Cow! Where's the Beef? This week At the Dinner Table I sit with Jared Stone. We chat about his new book - Year of the Cow - and all things beefy and flavorful! Join our conversation as Jared & I discuss his journey after deciding to buy a whole cow; 420lbs of beef to feed himself and his family for a year. What he hoped to learn is not what he took away from this journey - it was much much more!

Smoke Point Index

Here's a handy chart of the smoke points for common oils and fats. Credit goes to Niki Achitoff-Gray of Serious Eats.com for pulling this one together. It's a wonderful amalgamation of two culinary textbook masterpieces.

Type of Fat

Smoke Point

Neutral?*

Safflower Oil

510°F/265°C

Yes

Rice Bran Oil

490°F/260°C

Yes

Light/Refined Olive Oil

465°F/240°C

Yes

Soybean Oil

450°F/230°C

Yes

Peanut Oil

450°F/230°C

Yes

Clarified Butter

450°F/230°C

No

Corn Oil

450°F/230°C

Yes

Sunflower Oil

440°F/225°C

Yes

Vegetable Oil

400-450°F/205-230°C

Yes

Beef Tallow

400°F/250°C

No

Canola Oil

400°F/205°C

Yes

Grapeseed Oil

390°F/195°C

Yes

Lard

370°F/185°C

No

Avocado Oil (Virgin)

375-400°F/190-205°C

No

Chicken Fat (Schmaltz)

375°F/190°C

No

Duck Fat

375°F/190°C

No

Vegetable Shortening

360°F/180°C

Yes

Sesame Oil

350-410°F/175-210°C

No

Butter

350°F/175°C

No

Coconut Oil

350°F/175°C

No

Extra-Virgin Olive Oil

325-375°F/165-190°C

No

*All neutral oils listed on this chart are refined; though unrefined versions of them do exist, these are the varieties most common to a home cook's repertoire. Meanwhile, the majority of flavorful oils are expeller-pressed and, though available refined, are often quite costly and uncommon.

We've all had (and still have) those times in the kitchen when we just have some true Aww Sh*t moments. This series is dedicated to just that. My "Aww Sh*t, I..." series is dedicated to getting you out of those culinary jams; quick hints, tips, & tricks to avoid trashing your hard work. Your work can still become a culinary masterpiece! Take a step back, listen closely, assess, and adjust. No Worries! We can fix this...

Bert brings it back to the basics in this one. As he says it, "Just me , my mic, and your questions." We get some of your culinary questions answered and always ready for more...

I'm making all the Sweet Tea I can stand this summer. I give you my recipe for my sweet iced tea and a glimpse into the world of tea. It's much deeper than we talked about..but hey..I said just a glimpse! Come join me as I sip my tea and chat it up with You!