Tis the season for dining outside! Check out these al fresco wine and food pairing tips and enjoy dinner out on the patio tonight.
Cooking Tips
Summer Grilling and Beaujolais Wine
Beaujolais wine is so food-friendly and fun. Paired with French or traditional American backyard barbecue fare, it’s a great match. Check out these pairing ideas.
How to Make a Perfect Naked Cake
Naked cakes popped up a few years ago and quickly became a huge trend. But these stripped cakes seem to be here to stay! Here’s how to make them.
No-Knead Cinnamon Raisin Walnut Bread
It’s a near fool-proof recipe and such a great introduction to the curious world of bread-baking.
Restaurant Copycat Recipes to Make for the Cold Season
Fall is in full effect—and with it, we welcome the arrival of sweet signature pastries, the (in)famous pumpkin spice latte, and more. In homage, we’ve gathered 10 convincing copycats, so you can learn to make all of your restaurant favorites for the season right in your very own kitchen!
Homemade Ricotta
Making your own ricotta cheese is simple and oh so satisfying. Stir in herbs for a quick appetizer or use in desserts.
How to Make Strascinati
Pasta making is a magical art that requires few ingredients, but can turn out a beautiful meal. Strascinati are a kind of orecchiette, but larger. Have fun making the unique shape.
How to Make Creamy, Raw Nut Milk
Homemade nut milks are wholesome, raw and full of protein. Making nut milk requires only water and your favorite nuts.
How to Make Florentine Steak
Italian “bistecca” brushed with olive oil and rosemary has simple, delicious flavors. Served rare it shows a chef’s skills and the quality of ingredients.
Learn to Make Gnocchi al Pomodoro
Chef Cathy Whims demonstrates how to make pillowy gnocchi and a rustic sauce.
Making Perfectly Scoop-able Ice Cream
Summer isn’t over yet! Check out this video loaded with tips on how to make perfect ice cream in your home kitchen that so easily scoop-able.
How to Make Homemade Tofu
It may sound like a lot of work to make your own tofu, but once you have it down, it is so easy and the homemade product tastes so much better than store-bought.
How to Make a Vodka Infused Watermelon
This is the perfect party trick. Watch and learn how to easily turn a simple, sweet fruit into a cocktail.
How to Make Perfect Cocktail Juices
Here’s a super-simple way to transform pulpy juices into crystal-clear a liquid that is stunning enough for fancy cocktails.
Preserving Citrus Fruit
Canned mandarins are pretty darn delicious, but these homemade citrus gems are even better. They’re fresh, juicy, and so flavorful. Here’s how they’re made.
How to Quickly Julienne Vegetables
Here’s how to julienne your vegetables into perfect matchsticks in no time at all.
How to Make French Omelette
Making a French omelette can seem like a daunting task, but with a few tips and the right pan you will be well on your way to perfection.
Tips to Frosting a Cake
Frosting a cake to smooth perfection can seem like a daunting task, but follow these steps for no stress.
How to Cook Pork Belly Three Ways
Here are three easy ways to make mouth-watering pork belly. Once you’ve seen this deliciousness, there’s no turning back.
How to Make Pizza Dough at Home
Anthony Falco of Roberta’s in Bushwick, Brooklyn, shows us how to make pizza dough at home with all the skill and ease of a restaurant chef.
How to Make Pistachio Butter
Smooth, creamy and rich, homemade pistachio butter will blow your mind and maybe even replace your love for chocolate-hazelnut butter.
How to Perfectly Roast Vegetables
If you’re looking for the best method to roasting a beautiful bouquet of vegetables, look no further. Check out this formula for perfectly roasted veggies.
The Perfect Sous Vide Steak
Crispy, seasoned on the outside, tender and juicy on the inside. This is how you make the perfect, pink steak.
Fool-Proof Fried Chicken
Everyone loves fried chicken when it is done right, tender and juicy on the inside with a perfectly crispy exterior. Here’s how to do it.
How to Roast the Perfect Tenderloin
It’s an expensive cut, here’s how to perfectly cook a center-cut beef tenderloin. It’s sure to impress your guests.
How to Make Smoked Brisket without a Smoker
Juicy, pink brisket meat with a crispy, flavorful outside is doable without a smoker. Learn how.
How to Make a Standing Rib Roast
Your holiday table is begging for something impressive, like a standing rib roast. Here’s how to make the dish perfectly.
Making a Perfect Fried Egg
Learn how to make the perfect fried egg over low heat while you prepare the rest of your breakfast.
Tricks to Easily Peeling Garlic
Learn how to peel garlic quickly, for beautiful cloves, or without making your hands smell.
Butcher the Turkey Like a Pro
Before Thanksgiving rolls around, learn how to butcher the turkey and then apply your new skill to all delicious poultry dishes.
How to Make Vegetarian Demi-Glace
Rich, flavorful, umami-loaded French demi-glace without meat products is possible. Follow this recipe for a royal sauce.
How to Choose Fish at the Market
Learn what to look for when you are at the store choosing seafood. Whole or cut, learn what the labels mean so you are choosing the best catch in season and storing it properly.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
How to Grow Rosemary Plants from a Sprig
It’s super easy and the trick is honey. Find out more.
Using the Whole Animal at Marlow & Daughters
A butcher at Marlow & Daughters, Tom Mylan explains the freedom that comes with breaking down a whole animal and some of his favorite, lesser-known cuts.
How to Boil an Egg to Your Liking
Whether it is a soft, medium, or hard boiled egg you are going for this video will give you the tips you need to achieve the yellow yolk you desire.
How to Make Cold Cooked Couscous
Similar to soaking oats, this couscous is softened and swells in flavorful citrus liquid. Stir in the spices of the season for a versatile side dish.
How to Perfect Your Laminated Dough
Learn the tricks to master flaky croissant or pastry dough. Once you can see the science behind it in action your are on the right track to a perfect pastry
Learn Egg Poaching Success
From the stove to the plate, poaching an egg can seem tricky. Watch this visual guide and improve your technique.
