Knowledge Hub

Arizona Appliance & Home Knowledge Hub — Arizona’s Destination for Appliance Information

Welcome to the Arizona Appliance & Home Appliance Knowledge Hub, your premier online resource for all things kitchen and home appliances in Colorado. Whether you're a homeowner, home chef, designer, or contractor, our Knowledge Hub offers exclusive access to professional chef-led cooking videos, easy-to-follow recipes, and detailed product videos from top appliance brands like Sub-Zero, Wolf, Thermador, Monogram, and more.

We proudly serve the local communities of Phoenix, Scottsdale, Tucson and surround areas with expert insights, appliance tips, and culinary inspiration. Learn how to get the most out of your appliances with real-world tutorials, product comparisons, and behind-the-scenes brand content — all designed to help you make informed decisions and bring your dream kitchen to life.

Looking for mouthwatering recipes and top-tier kitchen appliances? Cook, watch, and shop high performance appliances below!

Maple Pecan Roasted Brussels Sprouts
This Thanksgiving, elevate your side dish game with these Maple Pecan Roasted Brussels Sprouts! Perfectly caramelized, crunchy, and packed with flavor. Here's how you make them on a Bosch 800 Series convection oven using the roast feature.
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Maple Pecan Roasted Brussels Sprouts
Ingredients
2 pounds fresh Brussels sprouts
2–3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
¼ cup maple syrup
1 tablespoon balsamic vinegar
Pinch of cayenne pepper (optional, for heat)
1 cup pecans, chopped
Extra pecans, for garnish
Instructions | Download Recipe
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Thanksgiving Turkey in Monogram Convection Oven
Get ready for the perfect Thanksgiving turkey, made easy with our Monogram convection oven! Chef Gabe shows you how to create a juicy, flavorful bird with herb butter and citrus, all while using the convection roast feature for even heat distribution. This ensures your turkey cooks evenly and stays golden brown and crisp!
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Herb Butter Turkey Roast
Juicy, golden, and packed with herby-citrusy flavor—this turkey will steal the show!
Ingredients
1 whole turkey (12–14 pounds recommended)
1–2 sticks unsalted butter, softened
4–5 garlic cloves, minced
Fresh herbs, chopped (a few sprigs each):
Rosemary
Thyme
Sage
Salt, to taste
Black pepper, to taste
2 oranges, quartered
2 lemons, quartered
Kitchen twine, for tying the legs
Instructions | Download Recipe
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Bleu Cheese Stuffed Chicken Meatballs
Score big this Super Bowl with Chef Gabe’s Blue Cheese Stuffed Buffalo Chicken Meatballs! Thanks to the precision of the Wolf Induction Cooktop, every meatball gets that golden sear perfection. Game-day snacks just got an upgrade—spicy, creamy, and absolutely irresistible!
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Bleu Cheese Stuffed Chicken Meatballs
Ingredients
1 1/4 lb ground chicken
1/4 cup panko crumbs
1 large egg
2 scallions (chopped)
1/3 cup finely minced celery
1/3 cup finely minced carrot
2 clove crushed garlic
kosher salt and freshly ground black pepper (to taste)
1/3 Cup Blue Cheese Crumbles
1/3 cup Franks Hot sauce
1/4 cup blue cheese dressing (optional)
finely chopped celery leaf for garnish (optional)
Instructions
1. Preheat the Skillet on Medium High heat
2. Lightly oil skillet with olive oil
3. In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste.
4. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs. Then stuff a chunk of Blue cheese into each meatball and roll it back into a ball.
5. Place meatballs into prepared skillet browning all sides until cooked through and golden, about 8 to 10 minutes.
6. Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
7. Serve immediately, drizzled with blue cheese dressing, if desired.
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Hearty Lentil Soup on Wolf Gas Cooktop
Start the year with a bowl of hearty lentil soup, made perfectly on a Wolf gas cooktop! With precise heat control, it’s easy to sauté, simmer, and create a flavorful, nourishing soup in no time. Bring on the luck and prosperity in 2025!
See Recipe
Hearty Lentil Soup
A warm, nourishing soup made with simple ingredients—ideal for kicking off a healthy New Year!
Ingredients
Vegetables & Aromatics:
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
Dried Goods:
1½ cups dried green or brown lentils, rinsed
Broth & Liquids:
4 cups vegetable broth
Spices & Seasonings:
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried thyme
Salt, to taste
Black pepper, to taste
Red pepper flakes, optional, for heat
Oils & Extras:
2 tbsp olive oil
Fresh parsley, optional, for garnish
Instructions | Download Recipe
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Chocolate Lava Cake in the Wolf Steam Oven
Surprise your Valentine with a decadent homemade Chocolate Lava Cake! With the precision of your Wolf Convection Oven and Microwave, this rich, gooey dessert is effortless to make. Impress your special someone with a warm, chocolatey treat—baked to perfection in just minutes!
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Chocolate Lava Cake
Ingredients
Cocoa Powder or All-Purpose Flour for coating ramekins
½ cup unsalted butter
7 ounces semi-sweet chocolate chips or chopped
¼ teaspoon instant espresso powder
¼ teaspoon salt
1 teaspoon vanilla
3 eggs
1 egg yolk
¼ cup powdered sugar
¼ cup granulated sugar
5 Tablespoons all-purpose flour sifted
Powdered sugar for dusting
Instructions
1. Preheat oven to 400°F. Generously butter five (4 oz) ramekins, and dust with cocoa powder or all-purpose flour. Place ramekins onto a baking sheet.
2. Place the butter and chocolate in a medium bowl. Heat in the microwave for 45 seconds, remove, and stir. Return to the microwave for 15-20 more seconds, remove, and stir until smooth. If you still see lumps of unmelted chocolate, return to the microwave at 10-second increments until mixture is completely smooth.
3. Stir the espresso powder, salt, and vanilla into the melted chocolate; set aside.
4. In a large bowl, whisk the eggs, egg yolk, and both sugars together until the mixture is pale and foamy, about 3 minutes.
5. Pour the melted chocolate mixture into the egg mixture, followed by the flour. Using a rubber spatula, gently fold everything together until combined; try not to over-mix.
6. Evenly divide the batter among the prepared ramekins.* Bake for 12-13 minutes, or until the edges begin to pull away from the ramekins but the center is still jiggly.
7. Allow to cool for 1 minute, then run a knife along the edges of the ramekins to loosen cakes. Cover ramekins with an inverted plate and turn over. Use an oven mitt or towel since the ramekins are still hot. The cakes should release easily from the ramekin. If not, you might have to tap the bottom of the ramekin a few times.
8. To serve, dust each cake with powdered sugar and top with a scoop of vanilla ice cream. Enjoy!
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Baked Lemon Garlic Tilapia
Chef Gabe’s Baked Lemon Garlic Tilapia is the perfect dish for the season — easy to make, healthy, and packed with zesty goodness. With just a few simple ingredients and the Monogram oven, you’ll lock in moisture and flavor effortlessly.
Let the oven do the work and enjoy a moist, flaky fish that pairs perfectly with your favorite veggies. Ready to give it a try? Let’s get cooking!
See Recipe
Baked Lemon Garlic Tilapia
Ingredients
Dry:
2 tilapia fillets (or any white fish)
2 tbsp olive oil
2 cloves garlic, minced
1 lemon, sliced
1 tsp dried oregano
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle garlic, oregano, salt, and pepper.
4. Arrange lemon slices on top.
5. Bake for 12-15 minutes or until the fish flakes easily with a fork.
6. Serve with roasted vegetables or rice.
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Spring Vegetable Frittata on the Thermador Freedom Induction Cooktop
There’s something truly magical about Easter in Arizona—sunny skies, blooming gardens, and brunch tables full of fresh, seasonal flavors. Whether you’re hosting friends on the patio in Phoenix, planning a cozy gathering in Scottsdale, or celebrating with family in Tucson, a frittata is the perfect Easter centerpiece.
See Recipe
Spring Vegetable Frittata
Ingredients
Produce:
1 cup chopped asparagus
½ cup halved cherry tomatoes
1 cup fresh spinach
Dairy:
6 large eggs
¼ cup milk (or dairy alternative)
⅓ cup crumbled feta cheese
Pantry:
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Equipment
Thermador Freedom Induction Cooktop
Oven-safe skillet (cast iron or stainless steel recommended)
Mixing bowl
Whisk
Spatula
Instructions
1. Sauté the Vegetables
Chop the onion, carrots, and celery.
Preheat your oven-safe skillet over medium heat on the Thermador cooktop. Add olive oil, then sauté chopped asparagus for 3–4 minutes until just tender. Add spinach and cherry tomatoes, and cook for another 1–2 minutes until wilted.
2. Whisk the Eggs
In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth. Stir in the crumbled feta.
3. Combine and Cook
Pour the egg mixture over the veggies in the skillet. Use a spatula to gently stir, ensuring even distribution. Cook over low heat for 2–3 minutes, just until the edges begin to set.
4. Finish in the Oven
Transfer the skillet to a preheated oven (375°F) and bake for 8–10 minutes, or until the center is just set. The frittata should be puffed and golden on top.
Pro Tip: If your oven has a broiler setting, you can finish under the broiler for 1–2 minutes for extra color.
5. Serve and Enjoy
Let the frittata rest for 5 minutes before slicing. Serve warm with a side salad, fruit platter, or fresh-baked pastries for the ultimate Arizona Easter brunch.
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Grilled Elote
Cinco de Mayo is almost here — and in Arizona, that means backyard fiestas, margaritas on the patio, and mouthwatering flavors hot off the grill. Whether you're planning a festive get-together in Phoenix, hosting friends in Scottsdale, or enjoying the Tucson sunshine with family, there's one side dish that always steals the show: Elote, also known as Mexican street corn.
See Recipe
Grilled Elote
Ingredients
Fresh corn on the cob (husks removed)
Mayonnaise
Crumbled Cotija cheese
Chili powder
Lime wedges
Instructions
1. Preheat the Grill
Fire up your Lynx L42TR-LP grill and set it to medium-high heat. Let the grill grates get hot for a nice, even sear.
2. Grill the Corn
Place the corn directly on the grates. Grill for 8-10 minutes, rotating occasionally, until the kernels are tender and slightly charred on all sides. Lynx’s precise burner control ensures the corn cooks evenly without burning.
3. Add the Toppings
While the corn is still warm:
Brush each ear generously with mayonnaise
Sprinkle with crumbled Cotija cheese
Dust lightly with chili powder
Squeeze fresh lime juice over the top
4. Serve
Serve hot, family-style, or create a DIY Elote bar for guests to customize with their favorite toppings — think Tajín, crema, or fresh cilantro.
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