Rich, smooth chicken liver paté with pickled vegetables or a peice of toast can make you feel like royalty. Make it at home for a fraction of the price.
The smooth, decadent hollandaise emulsion is a sauce that may seem hard to get right, but once mastered you are set to make any dish, breakfast to dinner, that much more indulgent.
The simple Korean dish Kim Bap is made of rice wrapped in seaweed. Discover the story, from harvest to eating of the traditional food.
Tofu is marinated in a ginger glaze, crusted in sesame seeds and chili flakes, and pan-fried until crispy. Make this beautiful vegetarian dish with bold flavor and great texture.
Be inspired by this quick snapshot of how to make beautiful orange blossom meringues for a plated dessert.
Preserve your fall pepper harvest with amazingly spicy chili oil that can be used all year round in a variety of dishes.
From graved eggs, cured in sugar, to a Spanish tortilla or a whiskey sour, here are twelve delicious ideas to make with the infamous egg.
The iconic quiche Lorraine has all the comfort food classics, eggs, bacon, and cheese. What more is needed?
Learn how to perfectly tie up a chicken and then patiently wait for the golden, crispy-skinned bird to roast. Trussing ensures even cooking, perfectly cooked dark meat and white meat that is not dry.
Learn some quick tips before you head to the grocery store about what to look for when selecting meat from the butcher’s case. Fatty or lean? Tender or tough? This will help clear things up.
Creamy, sweet, savory, with the perfect tender crumb. Cornbread is truly an art that is worth mastering. Check out these tips and have it down to dunk in your chili all autumn long.
Like a Swiss version of hash browns, pomme rösti is a potato dish that becomes crisp on the outside with a center that can be filled with bacon, cheese, spices, and so much more.
Keep your knives in tip-top smooth, sharp shape by learning how to correctly hone them. Find out the proper angles to do so.
September kicks off the start of official oyster eating season and to celebrate, we challenge you to learn how to shuck and dive into a pile of shellfish.
Making yogurt means rearranging the curds and whey of milk. It takes two ingredients and a water bath for a smooth bowl perfect for a sauce base or snack.
The Carolina-style of barbecue sauce served with pork is characterized by the addition of Dijon mustard, said to come from German ancestors. Learn how to create this tangy, spicy sauce.
No soggy buns here. Learn to perfectly toast your burger buns right on the grill with these tips before Labor Day comes around.
Soft, fluffy, with a hint of malty flavor, pancakes are a morning delight. Find the tips here for the perfect flapjack every time. Don’t forget to sift!
There’s nothing quite like creamy, light soft serve ice cream on a warm day. Without a fancy machine, recreate the classic chain restaurant dessert in your own home with regular ingredients.
Learn the Sushi-chef secret of dry curing salmon. Then use the same process for a tender, delicious dish whether you are serving sashimi or baking the fish.
How do you like your ‘wich? Watch as three chefs embark on The Reuben Challenge and then you be the judge.
Recreate this stunning no-stove-required salmon crudo as a cool dish on a warm summer day.
Dig the pit, build a fire, and start capturing that magical taste of the sea with a fun, rustic clambake.
Tender meat and crispy skin, there are few things better than a perfectly roasted chicken. Follow these tips, including injecting a brine into just the meat so it stays juicy throughout the cooking process.
Grandma makes the best pie crust, but it is time to perfect the recipe. Play around with fats and keep the ingredients cold to create flaky crust dough.
Celebrate summer with fresh seafood. Learn a how to clean crab and eat the delicious Dungeness —the sweet, meaty crustacean native to the Pacific Northwest.
Looking to make the best waffles imaginable? Try these that are a bit more time consuming than others you may make, but make a crispy on the outside, tender and fluffy inside breakfast treat.
You will probably adore this homemade Starburst candy more than the chewy original, but of course this version has better ingredients and will be fresh.
Many have learned to cook without a pressure cooker, but once you learn the science of how it works then you can reduce cooking times and boost flavor.
Recreate the smoky, salty goodness of a clambake from the comfort of a home kitchen and translate the flavor even if you are far from the sea.
If you are a grilling geek, it is time to learn how those delicious smokey flavors are really created. The secret is in the drippings!
Take good care of your most important kitchen tool to keep your fingers safe and have the cleanest cuts. Follow these tips to know when to sharpen and how when using a wet stone.
Before you wash your meat or fish pan use all those good brown bits and oils, called the “fond”, to make a simple pan sauce to accompany.
Why make boring candied nuts when you can make glossy, deep-fried candied nuts? Slightly sweet, with a glass-like coating, these nuts have a two-step process that creates delicious snacks without burning in the process.
Japanese mayonnaise, Kewpie-style, is loved for its spreadability, flavor, and rich color that comes from straight egg yolks, rather than whole eggs.
Become a butcher pro. Understand the basic anatomy of an animal and learn what cuts to use in different situations.
A creamy cheesecake mousse is layered with biscuit crumbs and strawberries for a beautiful dessert that doesn’t require the oven.
Practice makes perfect, especially with delicate raviolis and these chorizo and sage filled gems are worth it.
Made with a buttery, laminated, yeast dough, like croissants, the Kouign-Amann is a delightful pastry. Sweet and salty with plenty to of delicious flake.
Learn how to make the smoothest custard center with a crunchy, unburned sugary crust.
They are expensive to buy, quick to cook, and easy to mess up. Get the tips to successfully cooking scallops.
Sweet and savory, learn how to create this tall, flecked soufflé dessert. This dazzling dessert is an impressive kitchen feat or skill to master and have forever.
Listen to the stories and wisdom of Monsieur Oyster, also known as Joël Dupuch a sixth-generation oyster farmer in France.
Make sourdough sponge a few days before for pancakes that have awesome flavor and body. This is also a way to use bread starter that is always multiplying.
A bowl of comfort food happiness complete with pork belly, pork rind, and dark soy sauce for rich color.
The peppery taste of rocket and walnuts, substituted for basil and pine nuts, bring great new flavor to fresh pastas tossed in a simple pesto.
From bones to skin and all the delicious meat in between, learn just a few of the things that can be done with the fish.
Learn how to quickly blanch and peel juicy fruits and vegetables without bruising them.
Grab your kitchen sheers and learn how to quickly peel and clean shrimp for a variety of uses with just one cut.
Listen to Teofila describe the making of the coconut-milk soup with fish and plantains, a dish from the Garifunas community in Honduras.
Whether it is a steak or an avocado, growing food requires gallons of water. Find out where your favorite food ranks.
There are two ways to twist a soft pretzel. Learn how and start baking the chewy snack.
It’s super easy and the trick is honey. Find out more.
Sea salt brightens this rich nut butter candy that is flecked with coconut flakes and sweetened with honey.
Make your own granola with delicious spices, seeds, and nuts. Perfect as a morning meal, with yogurt, or even as a topping to ice cream.
A cheerful salad that is versatile enough to be enjoyed all year round.