Brighten Any Meal with this Fresh-n-Easy Citrus Vinaigrette


Three things happen to us in the spring: 1) We instantly look for new and delicious ways to brighten up our favorite meats, salads, and seafoods. 2) We start thinking "citrus"! And, 3) we get in the kitchen. (Oh who are we kidding? We're always in the kitchen!)

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Lighten Up, Y'all


Author and Chef Virginia Willis shares in her own words why she wrote her newest cookbook, Lighten Up, Y'all, and why she hopes to see you in classes in our Cooking Schools next week

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Spring Forward!


Spring officially begins with the Spring Equinox on Friday, March 20. With the change of season come the expected changes like the weather, flowers, fruits and vegetables. One spring shift that may be a little more subtle in our modern world is change to cheese. Yes, cheese!

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When Bacon Meets Chocolate Delicious Happens


If you thought bacon was just about the slices and slabs, we’re here to help you think again. Don’t get us wrong. We’re all about the slices and slabs, but trust us: Pair bacon with something sweet, salty, and chocolaty, and you’ve got a combination that’s hard to beat. 

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Follow Our Guide through the Wonderful World of Bacon


Bacon has been making just about everything better for about 3,500 years. The Chinese created it in 1500 BC by curing pork bellies in salt. The Romans jumped on the bacon bandwagon, making petaso, as they called it, from pork shoulders. And, while bacon has gone from a staple to a cultural phenomena to a foodie favorite, not much has changed in how bacon is made.

Hint: It’s all about the flavor!

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Big Fork, Big Bite


Clearly, we love bacon. We also love sausage. But bacon sausage? An almost scandalous love affair ensues. As soon as we tasted Big Fork Bacon Sausage, we knew we wanted to bring it to you. All seven flavors of it! Everyone has a favorite, but it’s hard to choose just one of these. And you don’t have to.

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