Chef Darins Kitchen Table - Hands-on Cooking Classes & Kitchen Store

A quenelle is a smooth, oval-shaped scoop of soft food usually formed using two spoons. The technique creates a three-sided, football-like shape with tapered ends and a clean, elegant finish. It's commonly used for ice cream or sorbet, mousses, mashed potatoes, pate, or soft cheeses. The word comes from French cuisine, where a quenelle can also refer to a specific dumpling traditionally made with fish or meat. In short: a quenelle isn't the ingredient--it's the shape and the technique. Have you ever tried this method? How did it go?

The easiest way to devein shrimp? Skip the knife and grab a toothpick or a small skewer. Here's the trick:
Look for the dark line along the back (that's the vein), slide a toothpick right under it between the 4th and 5th abdominal segment, and gently lift. It slides right out. No slicing. No mess. No mangled shrimp.

Why this method wins:
- Keeps shrimp whole and pretty
- Takes seconds once you get the hang of it
- Way less messy than cutting
- Works even if the shell is still on

Note: you don't have to devein shrimp, but removing it gives you a cleaner look and better texture (especially for larger shrimp).

This beautiful salad is a vibrant celebration of summer's freshest flavors. Juicy strawberries, creamy blue cheese, and molasses-spiced candied pecans create the perfect balance of savory and sweet all with a satisfying crunch. Tossed in a bright balsamic vinaigrette, it's an elegant salad, yet effortless to make! https://ow.ly/jAQu50Z7l70

Eton Mess is the ultimate summer dessert--crisp meringue folded into clouds of whipped cream and juicy strawberries. Sweet, creamy, and bursting with fresh berry flavor, every spoonful is a perfect mix of crunch and softness. It's simple, elegant, and irresistibly delicious. Get our recipe: http://ow.ly/cvWi30sVVQv

Here is a grilling tip you'll want to remember! Before grilling pork tenderloin, slather it with yellow mustard, then add your dry rub or your favorite seasonings. The mustard helps the spices stick and adds a subtle tang that enhances the flavor as it cooks. Don't worry--you won't taste too much mustard, just incredibly flavorful pork!