About Craig Relyea

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Craigs earliest cooking memories start revolve around his Grandmother, who started him thinking about cooking and baking at quite a young age, but most of that cooking was simple, wholesome American comfort food. Before he retired, his work required a substantial amount of travel around the world, which provided for the opportunity to expand his palate and enjoy many new cuisines. Over time, cooking became a way to relax upon returning home, and he expanded his abilities through the years by taking various cooking classes that were offered by local chefs, and experimenting with new techniques, like sous vide. Craig moderates our glorious gaggle of recipe testers, who run our recipes through the gauntlet before they are posted online, to help ensure your enjoyment. While primarily a cook, he does dabble in baking cookies each winter holiday season to send the cookies his Gran used to make to all the family.

Vacuum sealed pieces of salmon, chicken, and steak.

What is Sous Vide?

What is it, anyway? If you’re just curious or a novice sous vide user, we’re here to help! We talked to our testers and got some great advice.

Three kitchen knives.

How to Sharpen Your Kitchen Knives

If you spend a lot of time in the kitchen, you’re going to need some knives. They should be decent but, more importantly, they need to be sharp. Here’s how to do it yourself.