Dad's Kitchen

Perhaps the only thing stronger than the bromance between Chris and Phil is their affinity for pancakes and waffles. But which is better? In this episode of Dad's Kitchen, we compare and contrast the two in a way that will leave you wanting more—more pancakes, more waffles, and most definitely more Dad's Kitchen.

Links:

• Lemon Blueberry Pancakes with Cake Flour

You've managed to clean and organize your pantry. Awesome. Wow. Good for you. But what should you do with all those expired spices? Don't throw them away! They may still serve a purpose and we've got a QUICK TIP to tell you all about it.

Chris and Phil had so much fun learning about sauces that they decided to actually get sauced. And what better way than the OG of cocktails—the Old Fashioned. In Part 1 of their cocktails series, they discuss the evolution of the Old Fashioned—its history, how it's changed, the many ways it's made, and where it got it's cool name. Cheers, mates!

Links:

• The Ultimate Guide to Genever

Ever walk into your kitchen, expecting something clean and tidy, only to find scraps from last night's gourmet dinner lying in the corner of your countertops? Of course you have. Because you're amazing and these things happen to even the best of us. But thanks to one little handy trick, we can significantly cut down on those kitchen scraps—or at least the ones we don't notice until the next morning. In this QT episode, Chris and Phil discuss a method so obvious it will leave you speechless.

Salads are delicious. But sometimes they get a bad rap. It's as if ordering one at a restaurant is somehow the greatest form of martyrdom. And God forbid you actually serve one to your dinner guests. So, how can we make them better? How can we go from 'woe is me' to 'whoa that's tasty?' Chris and Phil open up about their past experiences with salads and give their ideas about the future of yummy greens.

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• SpaceX Launches Falcon 9 for Record Ninth Time

There is nothing worse than the sound of your butter exploding in the microwave. Literally nothing. Because as soon as you open that door it's going to be a greasy, silky, tesseract of utter mayhem, followed by twenty minutes of cleaning you'll never get back. But there's hope, there will always be hope. This QT episode has you covered.

Links:

• Important of Water Content in Butter

Thomas Berolzheimer is an entreprenuer and gardening expert who teaches both beginner and experienced gardeners alike tips and tricks on how to take their skills to the next level. And thanks to his business acumen and a keen eye for detail, his wife Julia has one of the top fashion blogs in the world. So you might say he knows a thing or two about growing things. Thomas joins us to talk all things gardening.

Links:

• Garden Tom

Chris and Phil are launching a new series of Quick Tip episodes exclusive to Tuesdays. These 5-ish minutes shorts are perfect for when you're doing the dishes, walking the cat, or psyching yourself up for that big presentation at work. And since Dad's Kitchen is all about getting the meat sweats, we thought meat thermometers would be the perfect way to kick things off. Enjoy.

Links:

• Types of Meat Thermometers

Looking for ways to win over your child's heart? Homemade pizza is one of the surest ways to do it. But it can be fairly tricky considering all that goes into dough making. Chris and Phil discuss a classic New York style pizza dough, beginning with the ingredients and running all the way down. Fuggedaboutit.

Links:

• New York Style Pizza Dough Step by Step

In their fifth and final episode of the GETTING SAUCED series, Chris and Phil discuss the Sauce Tomat—completing the 5 French Mother Sauces and their derivatives. In this saucy episode they breakdown the underlying differences between the classic French version and the Italian version, which one is easier to make, and why it matters to your cooking. Also, Ranch dressing makes an appearance... again.

Links:

• Classic French Sauce Tomat Recipe