In the second issue of Kernel Knowledge Chef Darren tells the tale of one of the most American dishes of all time. No it's not the hot dog, apple pie or hamburgers. Today he will be discussing Corned Beef and Cabbage.

In the first Kernel Knowledge, Chef Darren discusses the hidden danger of MSG and it's modern day consequences

Spice up your table this year with this boozy, sweet brine. Featuring maple syrup, bourbon and The Killer Cook's Mediterranean Spice Blend. This brine the will make your turkey shine.

Making delicious NYC style corned beef is easy, but requires some patients. This recipe has been in The Killer Cook's family since the early 1900's and now we are passing it on to yours.

Whether you refer to them as golabki, holubky, holishkes or cabbage rolls this rich and hearty comfort food has been satisfying hungry people for over 2000 years.

There is nothing quite like the taste of potatoes cooked in duck fat. It's a mystical pairing like pastrami and mustard, or Hall and Oats.

Much like the famed musical duo this recipe will sure to hit all the right notes as a starchy side for your next family gathering.

Our customer and pro-baker Angel Hernandez transforms a familiar french dessert into a new fall classic, by using The Killer Cook's Punk Pumpkin Spice rub! This will surely be the talk of your Thanksgiving this year when you wow your guests with this flavorful punk punch. Follow Angel on Instagram @Bustedcanofbiscuits

When The Killer Cook was a young man he loved all things spicy and pickled. Could you imagine the happiness he had the day he discovered kimchi?
This recipe, although involved is easy and creates a unique funky kimchi that's like no other!

Barba Roja Bacon Jam is a simple and delicious way to spice up any meal, or party! Our fiery Barba Roja dry rub adds just the right amount of heat to tame this sweet bacon beast.

This recipe was created with fond memories of a childhood friend's mother's version of the dish. Here we have our take on a Portuguese classic, it is hearty and warm thanks to the chorizo that also gives it, it's rosy hue.