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OXO Smooth Edge Can Opener

This video explains why we love the OXO Smooth Edge Can Opener. Enjoy!

can openerfeatured productoxovideo
Recipe for Baby Artichokes with a Greek-Inspired Sauce Neighbor Gift Idea - Cake Bites with Wendy Paul

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Come, join us in the kitchen!

Orson Gygi

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Your besties in the kitchen ♥︎
Salt Lake City 📍 store open Mon-Sat 9am-6pm
If you’ve ever heard a booming “What’s goin’ on?” echo through the Gygi kitchen, you already know—Chef Todd Leonard just walked in.With his quick wit, big heart, and unmatched cooking skills, Chef Todd has been a beloved part of the Gygi family for more than a decade. And we are so lucky every time he can make it back to our kitchen!When he isn’t in the kitchen, Todd can often be found tending to his horses, hanging out with his wife and kids, camping and exploring the outdoors, and enjoying all the good things that life has to offer.
🔥 COMING IN HOT! 🔥 Our July Cooking Classes 🔥 COMING IN HOT! 🔥Our July Cooking Classes are sizzlin’ — and spots are filling fast! 🍳🌶️What's on the menu? Homemade ice cream sandwichesSugar cookies for every styleClassic pizza in the outdoor ovenAnd much much more!!!Spots are hotter than your cast iron skillet 🔥🎟️ Tap the link in bio and head to classes to reserve your seat!
This recipe has been a total surprise. The techniq This recipe has been a total surprise. The technique is simple- all you do is submerge your chicken in a brine before cooking. The ingredient list is a little surprising- you only need 3 things: vinegar, salt and chicken. But don’t let the simplicity fool you. The flavor, taste and texture (think crispy chicken skin with juicy meat) will convert any skeptics into vinegar chicken fans.*12 Chicken Thighs or Chicken Drumsticks with the skin on*1/2 gallon white distilled vinegar* half the container of a 26 oz salt (yes table salt here. I know I know) 1Preheat grill, smoker, or oven to 325 degrees.2In a large bowl, mix the vinegar and salt together with your fingers. Stir until the salt no longer dissolves in the vinegar.3Place chicken in the vinegar and salt mixture, be sure to cover all the chicken. Set the timer for 7 minutes and 30 seconds.4Remove chicken immediately from bowl and place on a baking sheet with a rack on it to allow the chicken to drain a little.5Cook in preheated grill, smoker or oven for around 1 hour, or until the meat reaches at least 165 degrees (although it will fall off the bone if you can cook it until 175 degrees)6To get a really crispy finish, you can broil your chicken in the oven for a few minutes to finish them up. Devour those delicious thighs and drumsticks.
Meet Jaron! His love of cooking started when he jo Meet Jaron! His love of cooking started when he joined a foods class in high school and would frequently make scones and share the extras with his friends. He learned early on that he loved being able to create something that someone could eat and enjoy so easily. It’s honestly still one of his driving reasons to cook today. We’re so glad he decided to join our team and invited us into his pizza-crafting world. Follow him @backyard_brick_oven for some amazing pizza. And don’t forget to sign up for a class at https://gygi.com/pages/classes
You don’t think we’d talk you into a pizza ove You don’t think we’d talk you into a pizza oven and just send you on your way did you? Starting with the basics and getting it right from the beginning will help make your pizza process so much smoother! So where should we start- Dough?Sauce?Set up? Still not sure what pizza oven is best for you? Topping ideas? Let’s go!
10 people saying the same thing all on cue. Harder 10 people saying the same thing all on cue. Harder than it looks. Lucky for us- this group of 10 knows how to throw a party and the shenanigans between Gygi and Gozney always means a good time. Party on with us!
So you got a pizza oven, ready to use it? A few So you got a pizza oven, ready to use it? A few tips for pizza success. 1- don’t be afraid of flour on your surface. Last thing we want is your dough stuck to the counter. 2- keep your toppings on the lighter side. We know you love those flavors and all the fun but the more you load up the trickier it can be to bake. Keep it simple and remember you can add whatever you want after it’s baked. 3- yes your oven gets 900-1000 degrees but you don’t need it that hot for pizza. We love 700-800 especially for beginners. What sr r your favorite pizza tips?
If we were to gauge the success of today’s event If we were to gauge the success of today’s event off how many people asked if we’re doing this again, I would say it was a smashing success. @gozney crew knocked it out of the park with this one. @therealfrothpuppy @karl175er @nicole_west28 might be the best party planners we know. Seriously, I’m ready to have them plan my birthday. We could not have done it without these three. @central9thmarket @buyquailstreet @chefbrandonprice @spedellis for the classes that taught us all so much. For the teams that showed up today to stand in the heat and share with you their dreams and businesses that honestly have made all of our pizza journeys better. @buyquailstreet @hedleyandbennett @nomad.east @madein @leavenfoods @dangbrotherpizzautah @melissapher @backyard_brick_oven And the @the_comatoasters for jamming with us all and sharing their major skills with the live music. @getgraza and @biancodinapolitomatoes for sponsoring the fun. Our Gygi crew that puts up with these wild ideas we get. And most of all- to every single one of you that stopped in, said hello, tried the lemonade or just even shared that it was happening. This community of foodie friends here really is the best. I am forever grateful for @gozney for the hard work and everything they put into today. We will forever be Gozney lovers. Through and through. and yes to answer your question-WE WILL BE DOING THESE SHENANIGANS AGAIN.
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