Beyond The Kitchen | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

Four aged Italian hard cheeses presented as substitutes for Parmigiano Reggiano in a chef’s kitchen.

Substitute for Parmigiano Reggiano: Chef-Tested Options

August 21, 2026

Sliced artisan charcuterie and dry-cured salami displayed on a rustic wooden board in a traditional curing room.

Artisan Charcuterie: Why Time Changes Texture and Flavor

August 19, 2026

How to store produce — chef's guide to keeping fruits and vegetables fresh longer

The Produce Storage Secrets Every Home Cook Should Know

August 10, 2026

Should potatoes and onions be stored together? A chef explains why keeping them apart extends shelf life

Why Potatoes and Onions Should Never Be Stored Together

August 7, 2026

Whirl butter-flavored oil beside real butter on a restaurant kitchen prep table

Whirl Butter-Flavored Oil: What Restaurants Cook Breakfast In

August 2, 2026

Anisette vs sambuca featured image, two glasses of Italian anise liqueur side by side on a rustic Puglia bar, one glass garnished with three coffee beans

Anisette vs Sambuca: The Difference That Embarrassed a Chef

July 22, 2026

Marcus Guiliano smells wine from a glass at a tasting event table lined with glasses, water bottles, and bread

How to Taste Wine: The 3-3-3 Method for Beginners

July 16, 2026

Classic Caesar salad with romaine, freshly grated Parmigiano, and golden croutons, a nod to the caesar salad origin in 1924 Tijuana

Caesar Salad Origin: 2 Mistakes Most Restaurants Make

July 16, 2026

Homemade tomato sauce simmering on the stove, proof you never need sugar in tomato sauce

Should You Add Sugar to Tomato Sauce? My Grandmother Says No

July 10, 2026