Buttery Chicken Liver Paté

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.

Master Hollandaise Sauce

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 Search for the Best Char Siu Pork

The search for the best char siu pork is on in Hong Kong.

The Story of Korean Kim Bap

The simple Korean dish Kim Bap is made of rice wrapped in seaweed. Discover the story, from harvest to eating of the traditional food.

Crusted Sesame Tofu

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.

Orange Blossom Meringues in Seconds

Be inspired by this quick snapshot of how to make beautiful orange blossom meringues for a plated dessert.

How to Make Chili Oil

Preserve your fall pepper harvest with amazingly spicy chili oil that can be used all year round in a variety of dishes.

12 Delicious Things to Do with an Egg

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.

Comforting Quiche Lorraine

The iconic quiche Lorraine has all the comfort food classics, eggs, bacon, and cheese. What more is needed?

How to Truss a Chicken

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.

Smart Tips for the Meat Counter

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.

The Perfect Cornbread Method

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.

Swiss Pomme Rösti

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.

How to Hone Your Knives

Keep your knives in tip-top smooth, sharp shape by learning how to correctly hone them. Find out the proper angles to do so.

Celebrate Oyster Season and Learn How to Shuck

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.

How to Make Sous Vide Yogurt

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.

Carolina Gold Barbecue Sauce

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.

Perfectly Grilled Burger Buns

No soggy buns here. Learn to perfectly toast your burger buns right on the grill with these tips before Labor Day comes around.

Make the Lightest Pancakes Possible

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!

Homemade Soft Serve Ice Cream

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.

How to Dry Cure Fish

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.

The Softest Slider Buns

Learn to create soft, squishy, fluffy bread to hold all of summer’s delicious grilled fillings.

The Reuben Challenge

How do you like your ‘wich? Watch as three chefs embark on The Reuben Challenge and then you be the judge.

Salmon Crudo with Horseradish Cream

Recreate this stunning no-stove-required salmon crudo as a cool dish on a warm summer day.

How to Have a Clambake — Pacific Northwest Style

Dig the pit, build a fire, and start capturing that magical taste of the sea with a fun, rustic clambake.

Making the Ultimate Roast Chicken

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.

Buttery Pâte Brisée Dough

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.

How to Clean Crab

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.

The Ultimate Yeasted Waffles

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.

Homemade Chewy Starburst Candy

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.

How Does a Pressure Cooker Work?

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.

A Clambake without the Sea

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.

How Does Grilling Really Work?

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!

Knife Sharpening Tips

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.

How to Make an Easy Pan Sauce

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.

Deep-Fried Candied Nuts

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.

Homemade Japanese Mayo

Japanese mayonnaise, Kewpie-style, is loved for its spreadability, flavor, and rich color that comes from straight egg yolks, rather than whole eggs.

Meat Cuts: What’s Tough, What’s Tender?

Become a butcher pro. Understand the basic anatomy of an animal and learn what cuts to use in different situations.

Strawberry Cheesecake Jars

A creamy cheesecake mousse is layered with biscuit crumbs and strawberries for a beautiful dessert that doesn’t require the oven.

Fresh Pasta with Chorizo Filling

Practice makes perfect, especially with delicate raviolis and these chorizo and sage filled gems are worth it.

How to Make Buttery Kouign-Amann

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.

The Secrets to Perfect Crème Brûlée

Learn how to make the smoothest custard center with a crunchy, unburned sugary crust.

Tips to the Perfect Gluten-Free Cookie

Soft and chewy, just like a cookie that contains gluten flours, we wanted to know how to achieve the same results, but with a different ingredient structure. Learn how with these tips.

Perfectly Cooked Scallops, Every Time

They are expensive to buy, quick to cook, and easy to mess up. Get the tips to successfully cooking scallops.

Fluffy Black Pepper Soufflé

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.

The Tales of an Oyster Fisherman

Listen to the stories and wisdom of Monsieur Oyster, also known as Joël Dupuch a sixth-generation oyster farmer in France.

Ready for the Weekend: Sourdough Pancakes

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.

Lu Rou Fan: Pork Belly Over Rice

A bowl of comfort food happiness complete with pork belly, pork rind, and dark soy sauce for rich color.

Walnut Pesto with Rocket Greens

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.

How to Use an Entire Salmon

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.

Perfectly Peeled Peaches or Tomatoes

Learn how to quickly blanch and peel juicy fruits and vegetables without bruising them.

How to Peel and Devein Shrimp

Grab your kitchen sheers and learn how to quickly peel and clean shrimp for a variety of uses with just one cut.

Coconut and Fish Soup: Hudutu, a Garifuna Dish

Listen to Teofila describe the making of the coconut-milk soup with fish and plantains, a dish from the Garifunas community in Honduras.

How Much Water Does it Take to Create Food?

Whether it is a steak or an avocado, growing food requires gallons of water. Find out where your favorite food ranks.

Twisting the Perfect Pretzel

There are two ways to twist a soft pretzel. Learn how and start baking the chewy snack.

Homemade Bounty Bars

Learn how to make the chocolate and coconut candy bar, but with all natural ingredients.

How to Grow Rosemary Plants from a Sprig

It’s super easy and the trick is honey. Find out more.

Make Nut Butter Toffee

Sea salt brightens this rich nut butter candy that is flecked with coconut flakes and sweetened with honey.

Walnut and Pumpkin Seed Granola

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.

Citrus and Kale Salad with Honey and Walnuts

A cheerful salad that is versatile enough to be enjoyed all year round.