You chug it from a frosty mug, can, bottle or upside down on a keg…
Cooking Tips
Tis the season for dining outside! Check out these al fresco wine and food pairing tips and enjoy dinner out on the patio tonight.
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.
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.
It’s a near fool-proof recipe and such a great introduction to the curious world of bread-baking.
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!
Making your own ricotta cheese is simple and oh so satisfying. Stir in herbs for a quick appetizer or use in desserts.
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.
Homemade nut milks are wholesome, raw and full of protein. Making nut milk requires only water and your favorite nuts.
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.
Chef Cathy Whims demonstrates how to make pillowy gnocchi and a rustic sauce.
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.
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.
This is the perfect party trick. Watch and learn how to easily turn a simple, sweet fruit into a cocktail.
Here’s a super-simple way to transform pulpy juices into crystal-clear a liquid that is stunning enough for fancy cocktails.
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.
Here’s how to julienne your vegetables into perfect matchsticks in no time at all.
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.
Frosting a cake to smooth perfection can seem like a daunting task, but follow these steps for no stress.
Here are three easy ways to make mouth-watering pork belly. Once you’ve seen this deliciousness, there’s no turning back.
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.
Smooth, creamy and rich, homemade pistachio butter will blow your mind and maybe even replace your love for chocolate-hazelnut butter.
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.
Crispy, seasoned on the outside, tender and juicy on the inside. This is how you make the perfect, pink steak.
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.
It’s an expensive cut, here’s how to perfectly cook a center-cut beef tenderloin. It’s sure to impress your guests.
Juicy, pink brisket meat with a crispy, flavorful outside is doable without a smoker. Learn how.
Your holiday table is begging for something impressive, like a standing rib roast. Here’s how to make the dish perfectly.
Learn how to make the perfect fried egg over low heat while you prepare the rest of your breakfast.
Learn how to peel garlic quickly, for beautiful cloves, or without making your hands smell.
Before Thanksgiving rolls around, learn how to butcher the turkey and then apply your new skill to all delicious poultry dishes.
Rich, flavorful, umami-loaded French demi-glace without meat products is possible. Follow this recipe for a royal sauce.
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.
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.
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.
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.
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.
No soggy buns here. Learn to perfectly toast your burger buns right on the grill with these tips before Labor Day comes around.
Dig the pit, build a fire, and start capturing that magical taste of the sea with a fun, rustic clambake.
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.
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.
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.
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.
They are expensive to buy, quick to cook, and easy to mess up. Get the tips to successfully cooking scallops.
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.
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.
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.
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.
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