Pies
Dessert
How to Cook Mamie’s Pies
Pre-made pies that bake up in minutes — choose oven, convection, air fry, or deep fry.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Seafood
Sea bass
How to Cook Chilean Sea Bass (Toothfish)
A quick pan-sear delivers a buttery, restaurant-quality Chilean sea bass in about 10 minutes.
Beef
How to Cook a Flat Iron Steak
A flat iron steak with a perfect crust — just salt, pepper, olive oil, and a hot skillet, ready in 10 minutes.
Seafood
How to Bake Salmon
Perfect oven-baked salmon, easy to customize with your favorite seasonings and sides — ready in 20 minutes.
Seafood
How to Bake Lobster Tails
Decadent baked lobster tails coated in buttery garlic herb sauce — tender, juicy, and ready in 15 minutes.
Seafood
Scallops
How to Cook Scallops
Pan-sear dry sea scallops 90 seconds per side in butter and avocado oil for a golden caramelized crust.
Seafood
Salmon
How to Pan-Sear Salmon
Crispy on top, perfectly cooked through — a simple stovetop method for salmon fillets.
Seafood
Crab
How to Cook Crab Legs
Crab legs are sweet and tender, and arrive precooked — coat in lemon, heat through in the oven, and dip in garlic herb butter.
Seafood
Shrimp
How to Cook Shrimp
Peel, season with salt and pepper, then sear in olive oil over medium-high heat for 2-3 minutes per side.
Chicken
How to Bake Chicken Breast
Master juicy, golden baked chicken breasts with this simple, never-fail oven method.
Seafood
Trout
How to Cook Steelhead Trout
Pan-sear straight from frozen in a hot oiled pan, 5 minutes skin-side down, then 5 flesh-side down, until 145°F and flaky.
Wagyu
How to Dry Age Japanese Wagyu Picanha
Dry-age an A5 Wagyu Picanha at home with a Umai bag for deeper, blue-cheese-rich flavor.