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Using Dry Ice to Make Ice Cream

Kwame Onwuachi
Intermediate

This technique is innovative, fun, and easy, and can be used to make your favorite homemade ice cream.

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Parmesan and Tarragon Parisian Gnocchi

Vartan Abgaryan
Intermediate

"It's such a base recipe that you can flavor it any way you want."

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An Introduction to a Mortar and Pestle

Corina Weibel
Easy

Add a personal touch to sauces, pastes, and ground spices by preparing them with these ancient tools.

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How to Make Fried Chicken Stock

Phillip Lopez
Intermediate

Drawing deep flavor from the bones and residual seasoning of fried chicken, this stock is sure to liven up any dish in which it's used.

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Octopus, Shrimp, and Mahi Mahi Ceviche

Patricio Sandoval
Intermediate

This version of ceviche incorporates a tomatillo pico de gallo and a serrano pepper passion fruit broth.

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Warm Brussels Sprout Salad with a Poached Egg

Taylor Boudreaux
Easy

The combination of bacon, brussels sprouts, pistachios, and egg creates a creamy and simple winter salad.

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Brown Butter Miso Roasted Black Bass

Frank McClelland
Easy

A light, miso-boosted butter sauce gives flaky cod fillets a kick of umami flavor.

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How to Peel an Apple

Jay Mofenson
Easy

Learn a simple method to peel apples with the ease and efficiency of a professional chef.

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An Overview of Red Velvet Cake

Olivia O'Neal
Easy

Learn the about the history and basic techniques behind making red velvet cake.

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Pan-Seared Beef Tenderloin

Kevin Meehan
Easy

"This is beef tenderloin. It is one of my favorite proteins to use, a crowd favorite, and it lends itself to so many different options to prepare it."

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The Perfect Chocolate Chip Cookie

Rose Lawrence
Easy

Cookie monster would go crazy over these classic chocolate chip cookies.

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How to Prepare a Pan for Baking

Rose Lawrence
Easy

A well-prepared pan helps create beautifully shaped breads and cakes.

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Perfect Southern Fried Chicken

Phillip Lopez
Easy

This dry battered, fried chicken has a satisfying crunch and the perfect amount of spicy creole flavor.

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Shishito Peppers With Pickled Onions and Cotija Cheese

Ted Hopson
Intermediate

This vibrant dish showcases the versitility of shishito peppers with classic Mexican flavors.

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Miss Hay's Famous Stuffed Chicken Wings

Josh Laskay
Advanced

"Miss Hay made these as a snack for Chef Emeril, and he loved them so much he put them on the menu."

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Boneless Braised Beef Short Ribs

Alex Heath
Easy

These melt-in-you-mouth short ribs can be enjoyed on their own, over a bed of mashed potatoes, or in a po'boy sandwich.

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Spanish Patatas Alioli Potatoes

Alberto Cabré
Easy

Coat potatoes in a creamy garlic sauce to make a quick, easy, and traditional Spanish tapas dish.

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Pan-Seared Walleye Pike with Dinosaur Kale and Golden Rice

Paul Virant
Intermediate

This seafood dish combines great flavor with fresh ingredients to create a complete meal.

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New England Clam Chowder

Jason Travi
Easy

A comforting classic, layered with flavorful herbs and savory bacon.

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Homemade Pop Tarts

Rose Lawrence
Easy

These better-than-store-bought pop tarts can be made sweet or savory.

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Grilled Escarole Salad

Paul Virant
Intermediate

This works both great as a salad or as a delicious side dish.

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An Overview of Lemongrass

Alex Diestra
Easy

Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.

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The Perfect Grilled Cheese Sandwich

Dave Danhi
Easy

Learn how to make this classic comfort food, perfected by a master.

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Zucchini Pasta Marinara

Kelly Boyer
Easy

A delicious, carb-free, low-fat version of classic pasta marinara.

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How to Break and Separate Eggs

Rose Lawrence
Easy

This important technique allows you to separate yolks from whites for recipes that treat them differently.

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Potato Tacos

Christy Vega
Easy

“Perfect to make after a holiday meal with your leftover mashed potatoes”

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How to Properly Cook Sausage

Elias Cairo
Easy

Learn the foolproof technique for cooking sausage perfectly every time.

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Saag Paneer

Simon Majumdar
Intermediate

"A favorite dish in any Indian restaurant, saag paneer is the Indian version of creamed spinach with lots of spices."

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How to Make Pork Rinds and Cracklings

Daniel Esses
Advanced

Pork rinds and cracklings use the same cut of meat, but require different cooking methods. Both are salty, porky, delicious, and have a characteristic crunch.

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Beef Short Rib Po Boy

Alex Heath
Easy

Originally a inexpensive way to feed striking streetcar workers in New Orleans, the modern po'boy sandwich is a simple staple with a rich history.

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No-Bake Peanut Butter Pie

Teri Lyn Fisher & Jenny Park
Easy

"Today we're going to show you how to make our super quick and easy no-bake peanut butter pie."

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Overview of Seasoning

Bryon Freeze
Easy

Enhance the flavor of your food by learning about the basics of seasoning and spice.

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Warm Wheatberry Salad with Chard, Snow Peas, and Shallots

Jared Levy
Easy

This texturally diverse salad is hearty, healthy, warm, and delicious.

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How to Make Guacamole

Sarkis Vartanian
Easy

This recipe highlights the flavor of a California avocado.

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An Introduction to the Art of Plating

Carlo Lamagna
Easy

Learn the key principles of plating to make every dish a work of art.

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Grilled Corn with Tomatillo Avocado Sauce

Christian Page
Easy

"Summer is all about grilling, and one of the best summer vegetables is corn."

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Thai Basil Vinaigrette

Malcolm Mitchell
Easy

This versatile dressing that has the classic Asian flavors of Thai basil, lime juice, and mirin can also be used as a tasty marinade for fish or seafood.

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An Overview of Cooking Foie Gras

Freddy Vargas
Intermediate

This decadent and classically French preparation has a deeply crispy sear with a rich and velvety texture, paired with bright and acidic jam on a buttery brioche.

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Herb Croutons

Alex Heath
Easy

These herb croutons are crispy, flavorful, and perfect for topping soups and salads.

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Tandoor-Style Marinade

Simon Majumdar
Easy

This marinade captures the rich and juicy flavors achieved from cooking in an authentic tandoor oven.

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Crème Fraîche

Bruce Kalman
Easy

Crème fraîche adds wonderful flavor to both savory and sweet dishes.

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Burrata and Peach Salad

Jason Travi
Easy

This combination of creamy mozzarella and sweet peaches serves as an amazing meal or appetizer.

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Watermelon and Green Tomato Gazpacho

Roman Murphy
Easy

This colorful cold soup stradles the line between sweet and savory, making a refreshing dish that's perfect for the summer.

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The Perfect French Fries

Tynan Gibson
Intermediate

These french fries are fried twice, making them crispy on the outside but soft and creamy on the inside.

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The Perfect Fudge Brownie

Jane Soudah
Easy

These rich one-pot brownies are a chocoholic’s dream come true.

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How to Use a Mandolin

Bryon Freeze
Easy

Learn how to accurately and safely use this helpful slicing tool.

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Tempura Dipping Sauce

Ralph Scamardella
Easy

"Four or five simple ingredients, and you can make it as spicy or light or sweet as you'd like."

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Corn Husk Grilled Fluke with Ponzu Sauce

Josh Drew
Easy

This tender white fish, cradled by a corn husk, is simultaneously steamed and smoked to create a perfect balance of texture and flavor.

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How to Prepare A Perfect Roasted Bone Marrow

Freddy Vargas
Intermediate

Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.

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Indian Butter

John Sedlar
Easy

"A great sauce for the table. We take all the ingredients you would find in a guacamole and make a very smooth sauce."

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How to Make the Ultimate Cheesy Crust

Dave Danhi
Easy

"A sandwich that is just a little different than the one mom used to make."

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How to Make Fresh Mozzarella

Roberto Caporuscio
Intermediate

Learn how to make fresh mozzarella from a chef who was a cheese maker in Italy for many years.

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Classic Cornbread

Willy Barling
Easy

A simple and delicious cornbread recipe you'll be making for years.

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Greek Chickpea Quinoa Salad With Lemon and Vinaigrette

Kelly Boyer
Easy

This Greek chickpea and quinoa salad is healthy and light, yet satisfying enough as a stand alone meal.

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How to Fry

Ralph Scamardella
Easy

"Anything deep fried really has its own flavor."

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An Overview of Cooking Oils

Michael Sichel
Easy

"Let's talk oils."

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Everything You Need to Know About Cauliflower

Kelly Boyer
Easy

Cauliflower is healthy, colorful, and has a mild flavor that lends itself to a variety of preparations.

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Grilled Thai Barbecue Chicken

Ralph Scamardella
Intermediate

A simple and unique twist on traditional grilled chicken.

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How to Make the Perfect Corn Dog

Michael Brown
Easy

This corn dog recipe incorporates root beer to add depth of flavor to a carnival classic.

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How to Make a Brine

Brandon Boudet
Easy

A well-crafted brine will add depth and flavor to your Thanksgiving turkey.

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Crispy Skin Chicken with a Sweet Soy Glaze

Gregory Gourdet
Intermediate

The contrasts between crispy skin and tender meat, bitter char and sweet soy sauce, make for a dynamic and sophisticated dish.

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Sexy Mermaid Pan-Fried Cod

Sarkis Vartanian
Easy

Learn to make one of the most popular seafood dishes in Vartanian's restaurant.

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How to Make Pasta From Scratch

Carmen Quagliata
Intermediate

"Most people are intimidated about making fresh pasta, but it's actually really easy."

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How to Roast

Bryon Freeze
Easy

This method of cooking works with so many different meats and vegetables, especially during the holidays.

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An Introduction to Aperitivos and Digestivos

Brynn Smith
Intermediate

Become familiar with the differences between aperitivos and digestivos, and learn how these drinks can enhance the experience of a meal.

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How to Make a Reduction

Ted Hopson
Intermediate

Master this classic French technique to create a rich, glossy, and intensely flavored sauce.

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Whole Grilled Orata with Warm Bread Salad

Steve Samson
Intermediate

This grilled fish is packed with Mediterranean flavor to create a delicious and healthy meal.

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How to Properly Poach an Egg

Jason Fullilove
Easy

Poached eggs are delicious on their own, on top of salads, or coated in hollandaise as eggs benedict.

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North African Chermoula Sauce

Corina Weibel
Intermediate

This fresh and tangy North African marinade adds bright flavor and color to chicken, meat, and fish.

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How to Flame a Peel

Brynn Smith
Easy

Enhance the flavor of cocktails and impress house guests with this "a-peel-ling" bartending skill.

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Tomato Currant Relish

Jared Levy
Easy

This slightly sweet, all-natural condiment is a delicious and creative alternative to ketchup.

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Traditional Gremolata

Tom Van Lente
Easy

"An extremely traditional garnish, very Italian, and with a million different purposes."

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How to Make Ravioli

Carmen Quagliata
Intermediate

"This technique can be used for whatever your favorite filling might be."

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Spicy Guava Rum Sauce

Makani Gerardi
Easy

This sauce is deepy reminiscent of the Hawaiian islands.

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Apple Crisp

Miro Uskokovic
Intermediate

"Apple crisp is one of my favorite desserts, and probably one of the first desserts I put on the Gramercy Tavern menu."

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Simple Roast Chicken

Gianfranco Minuz
Easy

A perfectly roasted chicken is a wonderful way to gather the family around the table.

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How to Make Homemade Focaccia

Tony Ferrari
Intermediate

This airy Italian bread is flavored with fragrant olive oil, savory rosemary, and sea salt.

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Crispy Pork Belly Porchetta

Zach Pollack
Intermediate

This dish is tender and juicy on the inside, crispy on the outside, and irresistible to any pork lover.

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An Introduction to Hay

Tru Lang
Easy

Uniquely flavored and highly versitile, hay can be used to enhance both sweet and savory applications.

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How to Transform Mushroom Stems Into Skewers

Jason Stude
Intermediate

No need to discard those mushroom stems. Make the most of this underused ingredient by transforming them into a beautiful appetizer.

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How to Make a Classic Hollandaise

Adam Steudle
Easy

A classic, creamy sauce that works with a variety of recipes.

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How to Sharpen a Knife with a Stone

Bryon Freeze
Easy

“It’s a very basic function in the kitchen, and it’s something people overlook on a regular basis, especially when you’re at home in a rush.”

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Traditional Italian Frittata

Filippo Gozzoli
Easy

"This frittata is a traditional dish from Italy with a modern touch."

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Tandoori Chicken

Simon Majumdar
Easy

“Is there anything that says India more than Tandoori Chicken?”

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Porcini-Crusted Rib Eye with Mushrooms and Sherry Jus

Luke Reyes
Intermediate

This earthy and elegant dish highlights the flavor of meaty rib eye and savory mushrooms in a rich sherry sauce.

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How to Make Cannoli Shells

Steve Samson
Intermediate

These shells are light and crispy, and can be used to hold either sweet or savory fillings.

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How to Make Tempura

Ralph Scamardella
Intermediate

"A classic Japanese fried item."

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How to Make Cream Dough Pastries

Miro Uskokovic
Intermediate

"You can make this dough and just use it in different preparations."

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Guava Crunch Burger

Makani Gerardi
Intermediate

"It's all about the crunch, the coolness from the coleslaw, the meatiness, the smokiness... This to me is a little piece of heaven."

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Oysters with Uni and Mignonette Sauce

Fabian Gallardo
Intermediate

This dish combines two raw seafood ingredinets to produce a dish with a complex balance of flavors.

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How to Properly Bake an Egg

Daniel Oseas
Easy

Baking eggs is a simple technique that results in a beautiful presentation, sure to impress brunch guests.

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How to Make Perfect Sushi Rice

Macku Chan
Intermediate

"We're going to show you how to make perfect rice for sushi."

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How to Prepare Chicago-Style Italian Beef

Joe Zucchero
Intermediate

"Italian beef is strictly Chicago and only Chicago."

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Traditional Cinnamon and Sugar Churros

Fabian Gallardo
Intermediate

This churro recipe kicks the classic dessert up a notch with hints of vanilla and a beautiful chocolate dipping sauce.

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How to Make a Consommé

Frank McClelland
Intermediate

Learn how to make this classic French clarified soup - the "Rolls Royce of broths".

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Smoked Fingerling Potatoes

Kevin Meehan
Intermediate

Fresh herbs balance an intense smokey flavor in this simple but unique potato dish.

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The Basics of Grinding Meat at Home

Elias Cairo
Easy

Grinding your own meat gives you flexibility with flavor and texture, and gives you total cotrol over what's going into your recipe.

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How to Break Down an Onion

Patricio Sandoval
Easy

Learn the fundamental techniques of handling and dicing an onion.

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Traditional Mexican Barbacoa

Edgar Torres
Intermediate

Fatty and flavorful beef cheek is slowly steamed to make a moist and tender taco filling.

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How to Break Down and Grill Artichokes

Brandon Boudet
Easy

Artichokes are a hearty, delicious, and healthy addition to any meal.

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How to Properly Make Chicken Fajitas

Geraldine Gilliland
Easy

"One of the most popular dishes in Mexican restaurants in California."

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New England Style Clam Bake

Jason Neroni
Easy

This colorful stovetop seafood dish offers the same rich flavor as a traditional clambake in a fraction of the time.

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How to Assemble an Italian Beef Combo Sandwich

Joe Zucchero
Intermediate

"This is a true Italian beef sandwich here in Chicago. This is beef and sausage, and now it becomes a combo."

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The Sazerac

Neal Bodenheimer
Easy

“The Sazerac is an iconic New Orleans cocktail.”

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Homemade Naan

Simon Majumdar
Easy

This homemade version is just as flaky, puffy, and pillowy as the naan prepared in the Tandoor oven at your favorite Indian restaurant.

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Grilled Crab with Z'houg & Burnt Oranges

Scott Snyder
Intermediate

A simple sauce with complex flavors tops grilled crab for a delicious and impressive dish.

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Prime Rib "Steak in the Heart" Sandwich

Roy Choi
Intermediate

This dish combines juicy prime rib and zesty Asian flavors to create a one-of-a-kind sandwich.

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How to Make Neapolitan Pizza Dough

Roberto Caporuscio
Intermediate

A homemade dough can completely transform the flavor of a pizza.

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Zucchini Blossom and Monterey Jack Cheese Quesadilla

Fabian Gallardo
Easy

Make use of simple, seasonal ingredients in this vibrant springtime quesadilla.

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Coconut Cream Sauce

Elana Horwich
Easy

Coconut cream sauce adds an exotic touch to comforting desserts.

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Almond Biscotti with Orange Zest

Richard Capizzi
Intermediate

This flavorful twice-baked cookie pairs perfectly with a hot cup of coffee, but tastes equally delicious on its own.

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Fried Egg and Avocado Breakfast Sandwich

Jason Fullilove
Easy

“I like this sandwich because it’s light. You can have your whole breakfast in the palm of your hand."

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Queso Fundido

Geraldine Gilliland
Intermediate

"A really delicious Mexican appetizer... It's like a Mexican cheese fondue."

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An Overview of Quince

Caitlin Dysart
Easy

Learn two easy and elegant preparations to maximize the flavor and texture of this delicious fruit.

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Radicchio Salad with Crispy Garlic

Jonathan Sutton
Easy

The bitter radicchio is perfectly complemented by the mellow, pungent garlic and tangy, sweet blood orange.

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Bordelaise Butter

Wilfredo Avelar
Easy

This compound butter is inspired by the classic French bordelaise sauce and includes diverse flavors like red wine, shallots, and bone marrow.

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Pappardelle Pasta with Braised Wild Boar

Bertrand Chemel
Intermediate

Fresh semolina pasta topped with a rich wild boar sauce makes for a dish that is the ultimate comfort food.

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How to Chiffonade

Bryon Freeze
Easy

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

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How to Fry Herbs

Kelly Boyer
Easy

Frying gives herbs a deeper, smoker flavor and a crisp, crunchy texture, elevating garnishes to the next level.

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Hawaiian Kampachi with Trout Roe Vinaigrette

Charles Olalia
Advanced

A very beautiful salad with great flavor.

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Rigatoni with Chicken Liver Ragù

Steve Samson
Intermediate

This sophisticated pasta dish is composed of many layers of hearty flavor.

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Spaghetti Benessere

Michele Iuliani
Easy

This classic Italian pasta recipe is easy to make, but its flavors are fresh and complex.

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Miso Cod with Bacon Dashi

Gregory Gourdet
Intermediate

This miso cod incorporates traditional Japanese ingredients to create a tender, sweet, and savory dish.

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How to Make a Classic Green Corn Tamale

Geraldine Gilliland
Intermediate

"This is the most popular tamale that we serve at Lula. It's simple green corn and can be made at any time of the year."

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How to Break Down a Kabocha Squash

Gianfranco Minuz
Easy

A delicious autumn staple.

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Techniques for Grilling with a Wood Fire

Makani Gerardi
Intermediate

I hope you cook for your family using a wood-burning grill 'cause the flavor is amazing, it's through the roof.

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Galatoire’s Famous Soufflé Potatoes

Michael Sichel
Advanced

These soufflé potatoes are "the heart of Galatoire's".

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Maple Eggs and Bacon

Jason Travi
Intermediate

"This recipe is basically breakfast for dinner--it's scrambled eggs, bacon, and a maple custard."

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Classic Hummus

Fares Zeidaies
Easy

Homemade hummus is the very center of Mediterranean cuisine.

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How to Properly Strain a Cocktail

Neal Bodenheimer
Easy

Become familiar with the three main types of cocktail strainers and transform into a mixology master.

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Spaghetti Sea Urchin

Ori Menashe
Intermediate

"I'm going to show you spaghetti sea urchin pasta. One of my favorites to make."

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How to Break Down Corn

Willy Barling
Easy

"This is one of those simple steps that a lot of people are intimidated by, and they shouldn't be."

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Fundamental Knife Skills

Jonathan Benno
Easy

"The basics are a steel, a chef's knife, a slicer, and a paring knife."

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How to Muddle a Cocktail

Jeff Leanheart
Easy

"Muddling started with hiding that there was actual booze in a cocktail during Prohibition."

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Traditional Spanish Octopus Picadillo

Josu Zubikarai
Intermediate

This wonderfully fresh octopus picadillo, made in the traditional Spanish style, is an homage to quality ingredients and simple preparation.

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How to Make a Traditional Mexican Flan

Geraldine Gilliland
Intermediate

"This flan is one of the richest, stick-to-your-mouth flans that you'll ever taste."

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Grilled Grapes and Fresh Burrata

Jeff Mahin
Easy

"One of the key things in food is simplicity. This dish right here is as simple as cheese, grapes, and bread."

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Pepper-Crusted Double-Cut Pork Chop

Isaac Toups
Easy

Soaked in brine and cooked twice, this cut of meat is moist, tender, and packed with flavor.

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Beef Heart Tartare

Adam Steudle
Advanced

Carnivores will love this adventurous, but delicious, take on beef tartare.

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Chicken and Ham Croquettes

Josu Zubikarai
Intermediate

These creamy morsels, a popular dish for Spanish mothers to make with their children, are created by deep-frying thickened béchamel sauce dotted with chicken and Serrano ham.

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Tortillas Florales

John Sedlar
Intermediate

"A dish we are known for here at Rivera. It is quite extraordinary."

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Chicken Tori Ramen Broth

Mark O'Leary
Intermediate

Learn the professional secrets to making perfectly balanced tori broth for a restaurant-quality ramen experience at home.

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How to Properly Make Risotto

Tom Van Lente
Intermediate

"Most people think risotto is a dish but actually, it's a technique."

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How to Make Ganache

Rose Lawrence
Easy

This luscious chocolate dessert sauce can be used as a glaze, a frosting, and a filling.

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How to Use a Meat Thermometer

Brandon Boudet
Easy

Using a thermometer boosts confidence in the kitchen by taking the guessing game out of cooking meat.

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Classic Dressing

Willy Barling
Easy

Cornbread, fresh herbs, and cranberries come together to make a rich and hearty dressing.

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Understanding Paleo Nutrition

Kelly Boyer
Easy

Gain a fundamental understanding of this popular eating lifestyle.

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Grilled Scallops Wrapped In Hoja Santa With Chili Mayo

Josh Drew
Easy

Grilling these scallops in leaves protects them from high heat, and keeps them moist and flavorful.

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Halibut Tiradito

Ricardo Zarate
Easy

This is a classic Peruvian dish of thinly sliced fish.

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Cauliflower Risotto

Tom Van Lente
Intermediate

"You can really taste the smoke of the bacon, the freshness of the cauliflower, the peppery-ness of the arugula, and the salt of the Parmesan."

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How to Whisk

Rose Lawrence
Easy

Whisking is an essential skill for both cooking and baking.

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How to Make a Classic Garam Masala

Simon Majumdar
Easy

This staple spice blend will give any Indian dish authentic, complex flavor.

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An Introduction to Kombu

Gregory Gourdet
Intermediate

Kombu adds sublte umami and earthy flavor to the base of soups and stews, and can be used to make the perfect flavoring for sushi rice.

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Stir-Fried Rice Beefy T Bowl

Roy Choi
Intermediate

Chef Roy's popular stir-fried rice dish from his restaurant Chego.

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Seared Duck Breast

Bruce Kalman
Easy

"I'm going to show you how to cook a really tender, juicy piece of duck."

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"Leftovers Pasta" with Meat and Potatoes

Carmen Quagliata
Easy

"One of my favorite pasta dishes...pan-roasted pasta leftovers."

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Shrimp Bruschetta with Avocado Mousse and Grapefruit

Giuseppe Tentori
Easy

A light and easy appetizer with major wow factor.

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Authentic Ricotta Gnocchi

Steve Samson
Easy

Cow's milk ricotta and Parmesan cheese give these gnocchi their authentic Italian flavors.

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How to Butcher a Duck

Bruce Kalman
Intermediate

With a little practice, this seemingly daunting task becomes very simple.

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The Perfect "Midtown" Manhattan

Jeff Leanheart
Easy

"We use very select ingredients for this."

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An Introduction to Eggs

Jason Fullilove
Easy

Eggs are a simple, wholesome ingredient with many uses and preparations.

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How to Temper Oil

Simon Majumdar
Easy

Tempering is a method used in Indian cuisine in which spices are added to hot oil for flavor.

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How to Deep Fry a Turkey

Brandon Boudet
Advanced

"It’s really not that dangerous as long as you take your time, relax, and enjoy yourself.”

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Traditional Remoulade Sauce

Taylor Boudreaux
Easy

"A spicier version of tartar sauce."

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Corn Tortillas

Christy Vega
Easy

These tortillas are easy to make and are sure to impress.

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How to Render Bacon

Josh Laskay
Easy

Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.

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Paneer

Simon Majumdar
Easy

Paneer is a fresh curd cheese that is light, flavorful, and easy to make.

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How to Break Down a Pumpkin

Elia Aboumrad
Intermediate

“Pumpkin season is just once a year, so make sure to enjoy it and to have fun with it.”

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How to Sous-Vide

Robbie Arnold-Starr
Intermediate

"A lot of the intimidation is just in the name "sous-vide," but we are in total control of these tools when we use them in the kitchen."

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Herb Cocktail Meatballs with Honey Mustard Dipping Sauce

Teri Lyn Fisher & Jenny Park
Easy

"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "

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An Overview of Baking Tools and Science

Rose Lawrence
Easy

“Baking is deeply ingrained in our culture. In the end, it can be the quickest connection between one person and another.”

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How to Make a Classic Velouté Sauce

Bryon Freeze
Easy

This is a delicious, well-balanced sauce that tastes like chicken, lemon, and herbs.

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Crunchy Cinnamon Challah French Toast

Elana Horwich
Easy

"This is a perfect treat to make [with] day-old challah."

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Challah Bread Pudding

Elana Horwich
Easy

"If someone is really angry with you and won't forgive you, just make them this bread pudding."

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Russet Potato and Sweet Potato Latkes

Elana Horwich
Easy

“Latkes are the fried potato fritters that are made on Hanukkah.”

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Hay-Infused Simple Syrup

Tru Lang
Easy

This versatile sweetner is characterized by the subtly complex flavor profile of earthy, nutty, hay.

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The Mint Julep

Neal Bodenheimer
Easy

This refreshing Kentucky Derby favorite is sure to be a crowd pleaser.

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Louisiana Blue Crab Hushpuppies

Daniel Esses
Intermediate

Blue crab and horseradish add a Cajun twist to this classic favorite.

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An Introduction to Fats

Rose Lawrence
Easy

Fats come in a wide variety of flavors and consistencies, and play a crucial role in the baking process.

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Pink Coleslaw

Makani Gerardi
Easy

"A nice creamy coleslaw that I love for barbecues. It's also really great for pairing with anything spicy."

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The Classic Gin Martini

Nick Vitulli
Easy

"Contrary to popular belief, the martini is made with gin, not vodka."

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How to Peel

Bryon Freeze
Easy

"I'm gonna show you a couple of tricks to prevent any incidences of injury and to properly peel."

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Butternut Squash Soup

Bruce Kalman
Easy

The sweet, nutty taste of butternut squash works wonderfully in all sorts of fall and winter recipes.

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Fried Haddock Sandwich with Bacon and Cheese

Frank Zanti
Easy

Tender fried fish, melted cheese, smokey bacon, and crunchy slaw gives this sandwich layers of texture and flavor.

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How to Make a Classic Brown Sauce

Bryon Freeze
Easy

This sauce is great for serving with roasted and braised meats.

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How to Use a Basic Pasta Maker

Steve Samson
Easy

Mastering this machine will allow you to create impressive fresh pastas with ease and precision.

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Everything You Need to Know About Sweeteners

Rose Lawrence
Easy

Understanding the basics of sweeteners will allow you to mix and match your favorites in order to achieve new flavors and textures.

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How to Use a Beet Cure

Kwame Onwuachi
Intermediate

A beet cure can be used on meat, poultry, and fish to impart sweet, earthy, and nuanced flavors.

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Korean Ginger Soy Sauce Marinade

Alex Diestra
Easy

This aromatic marinade has hints of salty, sweet, and sour flavors.

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The Pimm's Cup

Neal Bodenheimer
Easy

“It’s an English cocktail by birthright, but it’s always been served in New Orleans.”

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Puffed Kamut and Rye Granola

Hourie Sahakian
Easy

This granola is naturally sweet, nutty, and light. It's great for breakfast or as a snack on-the-go.

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Chili, Cilantro, and Mint Raita Dip

Simon Majumdar
Easy

"One of the most favorite things that I serve whenever I'm doing an Indian meal is this chutney."

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How to Dry Age Beef

Wilfredo Avelar
Advanced

This technique will show you the proper way to age, trim, and portion beef, all of which will contribute to an intensified meat flavor.

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How to Make Hushpuppies

Daniel Esses
Intermediate

These cornmeal fritters are traditionally served with seafood, but can be flavored to compliment any meal.

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Granita Applebum

Julian Cox
Advanced

This fizzy drink is a mix between a dessert and a cocktail, made with a presentation that is sure to impress.

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Sesame Seed Date Scones

Hourie Sahakian
Intermediate

These scones embrace Middle Eastern flavors with dates and tahini, and will pair perfectly with a cup of coffee.

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Bay Scallop Ceviche with Taro Root Chips

Jason Travi
Easy

This dish is as flavorful as it is easy to make, and the taro chips add the perfect crunch.

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How to Make a Traditional Brown Gravy

Brandon Boudet
Easy

‘I’m going to show you the easiest way to make no nonsense, straight up, badass Thanksgiving turkey gravy.”

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Sous-Vide Brisket

Robbie Arnold-Starr
Intermediate

Sous-vide brisket is tender, juicy, and perfect for a holiday meal.

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How to Use a Stand Mixer

Rose Lawrence
Easy

Using one of these at home is like having a personal sous chef in your kitchen.

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Chimichurri Sauce

David Slater
Easy

"Chimichurri sauce is a green sauce made with herbs that is traditionally used as an Argentinean meat condiment, but is great on anything."

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Authentic Pasta Fagioli

Michele Iuliani
Easy

An Italian staple, Pasta Fagioli can be enjoyed as a first course or on its own.

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How to Use a Rolling Pin

Rose Lawrence
Easy

This fundamental technique allows you to create perfectly shaped pastry dough.

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Mushroom Pappardelle with Corn, Tomatoes, and Haricots Verts

Joe Anguiano
Intermediate

A classic pasta dish is reimagined as light, healthy, vegan and paleo-friendly fare.

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Simple Lemon Chicken with Greek Yogurt and Eggplant

Jared Levy
Easy

This simple pan-roasted chicken incorporates greek yogurt and lemon juice for an easy and refreshing main dish.

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Apricot-Caper Purée

Eric Greenspan
Easy

The unexpected combination of sweet and salty gives this simple, multi-purpose spread a complex and delicious flavor.

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Raisin Spice Kugel

Elana Horwich
Easy

"It's noodles baked in a custard just the way a bread pudding would be made."

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How to Prepare Couscous

Kelly Boyer
Easy

Couscous, both a grain and a pasta, is a versatile ingredient high in vitamins and minerals.

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How to Toast and Grind Spices

Simon Majumdar
Easy

Freshly ground spices help build layers of flavor in cooking.

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Falafel

Fares Zeidaies
Easy

These falafel are crunchy on the outside, soft on the inside, and are packed with fresh Middle Eastern flavor.

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Cold Biang Biang Noodle Salad

Irene Li
Easy

This refreshing noodle salad has textural contrast and bright, balanced, Asian-inspired flavor.

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How to Compose a Cheese Board

David Slater
Easy

Cheese boards serve as sophisticated appetizers, and create wonderful opportunities for guests to taste a variety of flavors and textures at once.

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Nama Sea Pearls with Fresh Squeezed Coconut Cream

Louis Tikaram
Intermediate

This traditional Fijian seaweed dish is the one Chef Louis made with his grandmother that inspired him to become a chef.

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Everything You Need To Know About Quinoa

Kelly Boyer
Easy

Understanding this versatile seed will open the door to a plethora of delicious and healthy recipes.

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Bacon Guacamole

Gaby Dalkin
Easy

"This one is gonna totally blow your mind. Crispy cooked bacon folded into my signature guacamole."

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How to Truss a Chicken

Bryon Freeze
Easy

Trussing poultry ensures an evenly cooked finished product.

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An Introduction to Leaveners

Rose Lawrence
Easy

Chemical leaveners are greatly responsible for providing baked goods with just the right texture and flavor.

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Farmers Market Ratatouille with Basil Pesto

Tyler Kinnett
Intermediate

This classic dish offers a taste of summer with farm-fresh vegetables, bold aromatics, savory tomatoes, and a bright basil pesto.

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Everything You Need to Know About Blackening

Harold Marmulstein
Easy

This easy technique uses a spicy and flavorful seasoning mix to create a light crust with bold flavor.

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Fried Goat Cheese Balls

Eric Buss
Easy

Creamy goat cheese is coated and fried to perfection to create this knockout appetizer.

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Duck Fat Fries

Mark O'Leary
Easy

These fries are cooked twice to optimize their texture, and infuse their flavor with savory, delicious duck fat.

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Baked Applesauce

Elana Horwich
Easy

This recipe can be enjoyed with savory foods like latkes, or on its own as a healthy snack.

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How to Break Down and Work with Daikon Radishes

Gabriel Rosen
Easy

This versatile root, commonly found in Asian cuisine, has a clean apple-like texture with a smooth radish flavor.

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Earl Grey Tea Infused Old Fashioned

Brynn Smith
Easy

Elevate a classic cocktail with the warm, nuanced flavor of tea-infused bourbon.

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How to Make the Perfect Miso Soup

Alex Diestra
Easy

Learn how to make miso soup easily, perfectly, every time.

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"Patatas Bravas" Spanish Fried Potatoes

Josu Zubikarai
Easy

This popular bar food is found throughout Spain; the spiciness of the paprika and peppers give these potatoes their designation as “brava,” or brave.

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How to Make a Red Wine Vinaigrette

Brandon Boudet
Easy

This vinaigrette is light, bright, tangy, and incredibly versatile.

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Crawfish Étouffée

Wilfredo Avelar
Intermediate

This dish is rich, hearty, and bursting with New Orleans personality.

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Spaghetti All’Amatriciana with Pecorino Romano Cheese

Sandy Gendel
Easy

This fresh and flavorful pasta dish provides an authentic Italian experience with each bite.

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Fettuccine Bordelaise with Fried Oysters

Wilfredo Avelar
Intermediate

Creamy pasta and fried oysters come together to create a comforting and indulgent dish.

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How to Break Down a Butternut Squash

Bruce Kalman
Easy

The sweet, nutty taste of butternut squash works wonderfully in all sorts of fall and winter recipes.

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Chicken Tikka Masala

Simon Majumdar
Intermediate

This creamy and comforting Indian-inspired dish is packed with exotic flavors.

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Country-Style Breakfast Sausage

Tommy Habetz
Easy

These sweet pork patties are packed with protein and flavor and make the perfect addition to any breakfast.

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An Overview of Tofu

Michael Gulotta
Easy

Tofu is easy to prepare, and makes for a healthy, delicious, and satisfying meat substitute.

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Old-Fashioned Coffee Cake

Zoe Nathan
Intermediate

This traditional coffee cake is the perfect breakfast sweet to share with your friends and family.

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An Overview of Black and Pinto Beans

Christy Vega
Easy

You'll never buy canned beans again after you learn how to make perfectly plump and flavorful beans from scratch

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A Basic Overview of Cooking With Leaves

Josh Drew
Intermediate

Cooking with leaves is an ancient technique that protects delicate food from direct heat, locks in moisture, and imparts additional flavor.

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Working with a Stovetop Home Smoker

David Slater
Easy

Smoking is an easy way to impart rich flavors into proteins and vegetables and can be done without expensive equipment.

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Italian Chickpea Fritters

Steve Samson
Intermediate

These little bites are crispy on the outside, airy in the center, and make for a perfect snack or appetizer.

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Chicken Thigh and Beef Hanger Steak Yakitori

Gabriel Rosen
Easy

This simple dish is perfect as a fast, casual meal or as a snack served with a drink.

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Cedar Plank-Grilled Salmon with Roasted Root Vegetables

Sandy Gendel
Easy

Salmon is grilled on a cedar plank and paired with a side of hearty roasted root vegetables to compose a healthy and satisfying main dish.

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Cheese Pizza Bites

Gaby Dalkin
Easy

"These are one of my favorite go-to appetizers for when I'm in a pinch for time."

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How to Make Burger Buns From Scratch

Jared Levy
Intermediate

This fresh and fluffy bun is the perfect partner for your favorite burger.

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Avocado Mousse

Giuseppe Tentori
Easy

A perfect, versatile spread for many dishes.

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Everything You Need to Know About Salt

Daniel Holzman
Easy

"Salt is the single most important ingredient."

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An Overview of Poultry

Bryon Freeze
Easy

Learn how to select and cook all types of poultry, including chicken, turkey, duck, goose.

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How to Rim a Glass with Salt and Sugar

Neal Bodenheimer
Easy

Adding salt or sugar to the outside of a cocktail glass can accentuate the flavors of the drink inside the glass, and elevate the overall drinking experience.

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Pesto Caprese Tartines

Gaby Dalkin
Easy

"One of my favorite go-to lunches at basically any time of the year."

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Potato Spuds

Christian Page
Easy

A rustic twist on the classic french fry.

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“Pan Catalan” Spanish Tomato Bread

Josu Zubikarai
Easy

This simple, traditional dish from the northeast of Spain features crusty, toasted bread topped with a mix of fresh tomatoes, tangy garlic, and parsley.

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Basic Cucumber Roll

Macku Chan
Easy

A great roll for those learning to make sushi for the first time.

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Beurre Blanc Sauce

Taylor Boudreaux
Easy

"One of the simplest sauces there is."

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How to Make Tomato Sauce for Pizza

Roberto Caporuscio
Easy

A master of pizza teaches how to make the perfect tomato sauce.

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How to Whip Egg Whites

Rose Lawrence
Easy

Whipping egg whites is an essential baking technique and can be done using a stand mixer or by hand.

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How to Grill

Roy Choi
Intermediate

"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."

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How to Grill

Roy Choi
Intermediate

Caramelized Onion and Fig Relish

Michael Brown
Easy

This relish is earthy and sweet with a little bit of tang, and is the perfect companion for summer grilling.

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The Basics of Confit

Josh Laskay
Intermediate

“Confit is technically cooking something in its own fat.”

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An Introduction to Persimmons

Luke Reyes
Easy

Persimmons are a versatile fruit that can be used in sweet or savory preparations and are available in two varieties in the United States.

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How to Make Homemade Lamb and Beef Bacon

Robbie Arnold-Starr
Advanced

These homemade lamb and beef bacons spend several hours in a wood smoker resulting in rich, smokey flavors.

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Smoking Steak Tartare

Dirk Flanigan
Intermediate

This innovative dish impresses guests while providing big flavor.

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How to Make Shrimp for Sushi

Macku Chan
Easy

Tiger shrimp is easy to prepare and one of the most essential items in sushi.

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How to Make a Vinaigrette

Bryon Freeze
Easy

"Vinaigrettes are very versatile. It all depends on what flavor profile you're looking for and for what application you're using the vinaigrette."

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Steamed Chinese Broccoli with Oyster Sauce

Louis Tikaram
Easy

This hearty vegetable is prepared simply and healthfully to make a quick and nutritious side dish.

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How to Make a Western Carolina BBQ Sauce

Charlie McKenna
Easy

A simple, vinegar-based BBQ sauce.

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How to Make Tahini Sauce

Fares Zeidaies
Easy

Tahini, a staple sauce of Middle Eastern cuisine, is smooth and nutty, and simple to make at home.

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Famous GT Clam Chowder

Giuseppe Tentori
Intermediate

A simple and delicious clam chowder made from great ingredients.

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How to Prepare and Roast a Turkey

Brandon Boudet
Intermediate

This tutorial will help you prepare a turkey worth feeding to friends and family on Thanksgiving Day.

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Crawfish and Sausage Jambalaya

Wilfredo Avelar
Intermediate

“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”

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An Introduction to Fermentation

Tru Lang
Easy

Learn the basics of this ancient preservation technique to impart a nuanced depth of flavor to your favorite fruits or vegetables.

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Chicken Soup with Matzo Balls

Elana Horwich
Intermediate

This recipe makes it easy for anyone to prepare a delicious and authentic Matzo ball soup.

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Corn Velouté

Neal Fraser
Easy

"Tastes like corn and butter and summertime."

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Working With Heirloom Tomatoes

Makani Gerardi
Easy

Heirloom tomatoes from the farmer's market pack flavor and sweetness that elevate any dish.

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How to Make Traditional Kimchi

Daniel Esses
Intermediate

Kimchi is a tangy, flavorful, fermented cabbage dish from Korea.

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Citrus & Achiote Marinated Quail

Joe Anguiano
Intermediate

Add a little heat to mildly-flavored quail by marinating it with achiote paste.

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Everything You Need to Know About Blue Crab

Daniel Esses
Intermediate

Learn everything you need to know about blue crab, one of Louisiana’s signature ingredients.

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How to Properly Shake a Cocktail

Neal Bodenheimer
Easy

Shaking is a valuable mixology technique that helps to create cold, flavorful, and perfectly aerated drinks.

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Pork Belly and Pork Shoulder Cubano Sandwich

Tommy Habetz
Intermediate

This delicious twist on the classic cubano sandwich features two different cuts of slow cooked pork .

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How to Assemble a Chicago Deep Dish Pizza

Jim D'Angelo
Intermediate

"We're gonna show you how to make deep dish pizza the Chicago and Lou Malnati's way."

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Sautéed Day Boat Scallops with Corn Succotash

Neal Fraser
Intermediate

"Definitely one of my favorite things to do in the summertime is eat scallops with succotash."

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Masala Sauce

Simon Majumdar
Intermediate

This classic Indian sauce is rich and flavorful, and can be used on top of shrimp, fish, chicken, and vegetables.

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Classic Chocolate Cake with Chocolate Ganache

Rose Lawrence
Easy

"I'm going to show you how to make a fantastic, slap-your-mama good chocolate cake."

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Poached Halibut With Smoked Tomato Sauce

Frank McClelland
Easy

Poaching halibut in butter makes it tender and delicious; pairing it with a smokey tomato sauce makes it irresistible.

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Pom del Sol

Jeff Leanheart
Easy

"Today we're making a Pom del Sol with flavors inspired by the Mediterranean."

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How to Make Malfatti Pomodoro from Ravioli Scraps

Carmen Quagliata
Easy

"A pasta technique that's not really a technique. It's just leftovers, or 'malfatti.'"

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Reginette Verdi

Jonathan Benno
Advanced

Reginette verde is fun and a perfect vehicle for a ragú.

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How to Turn Brisket Into BBQ Chopped Beef

Reid Guess
Easy

This simple technique repurposes leftover brisket to create a fast and flavorful barbecue dish.

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How to Make a Ragù Bolognese

Jonathan Benno
Intermediate

"A very traditional meat sauce from Bologna."

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How to Make Chicken Stock

Ben Lee
Intermediate

Homemade chicken stock is a great staple to keep around the house.

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Spiced Horchata

Teri Lyn Fisher & Jenny Park
Easy

"We love horchata on a hot summer day because it's a really ice-cold, refreshing beverage."

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Southern Belle Red Velvet Cupcake

Olivia O'Neal
Intermediate

Enjoy this bright, playful southern cake in a bite sized cupcake.

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Paella Valencia with Chorizo and Clams

Ryan Shields
Advanced

This mouth-watering variation of a traditional Spanish seafood and rice dish combines spicy chorizo, briny clams, and delicate shrimp.

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Grilled S'more Melt

Dave Danhi
Easy

A delicious twist on the campfire classic, this sandwich provides layers of sweet flavor.

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Traditional Pimiento Cheese

Charlie McKenna
Easy

"A traditional Southern cheese dip."

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How to Make a Vegetable Purée

Vartan Abgaryan
Intermediate

"We're gonna learn how to make a vegetable purée using the actual juice from the vegetable."

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How to Make Traditional Gyoza

Gabriel Rosen
Intermediate

Learn how to make these traditional, pan fried and steamed Japanese dumplings.

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Techniques for Finely Slicing Fish

Ricardo Zarate
Easy

"I'm going to show you techniques on slicing fish and also some secrets on how to use the knife."

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How to Make Homemade Lemon Curd

Daniel Oseas
Intermediate

This sweet and tangy lemon curd is perfect for topping toast or filling tarts.

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Flattened Pan-Roasted Chicken with Spicy Peppers and Chermoula

Corina Weibel
Easy

Crispy chicken breast is topped with a fiery sauce to make a fresh, filling, and flavorful main course.

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The Perfect Macaroni And Cheese

Tynan Gibson
Intermediate

This rich and creamy mac and cheese will transport you back to childhood.

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How to Steam

Bryon Freeze
Easy

“A fundamental technique in cooking.”

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Traditional Korean Beef Bibimbap

Gregory Gourdet
Advanced

This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.

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Braised Chickpeas With Tomato-Date Ragu and Labneh

Ted Hopson
Intermediate

This sophisticated vegetarian dish has a hearty texture, and a complex flavor inspired by various Middle Eastern cuisines.

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How to Make a Roux

Bryon Freeze
Easy

A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.

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Classic Sauerkraut

Eric Greenspan
Easy

This sauerkraut recipe is quick, simple, and can be used to top meats or used in soups and sauces.

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How to Break Down an Octopus

Vartan Abgaryan
Intermediate

"This is a great technique to use to cook octopus if you've never done it before."

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How to Slice a Piece of Steak

Dirk Flanigan
Easy

While it can be intimidating,slicing steak is a truly fundamental skill.

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Classic Daiquiri With A Strawberry Shrub

Brian Floyd
Easy

This classic cocktail gets punched up with the addition of a fruity drinking vinegar.

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An Overview of Lettuce

Alex Heath
Easy

Elevate a simple salad by mixing and matching lettuces with different flavors and textures.

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Thai Barbecue Marinade

Ralph Scamardella
Easy

A well-rounded and light marinade that works beautifully over a variety of meats.

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How to Assemble a Traditional Reuben Sandwich

Jake Dell
Easy

"Everybody knows a reuben, everybody loves a reuben."

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How to Butcher a Beef Heart

Adam Steudle
Intermediate

Butchering a beef heart takes artistry and finesse, but it's worth the effort.

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How to Choose Ripe Fruits and Vegetables

Kelly Boyer
Easy

Choosing the perfect produce isn't daunting or difficult when you know what to look for.

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Chocolate Torta

John Sedlar
Easy

A simple and perfect chocolate treat.

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Simple Chocolate Chip Cookie Pizza

Jim D'Angelo
Easy

A giant cookie with even bigger flavor.

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Spanish Tortilla

Alberto Cabré
Intermediate

This traditional Spanish dish can be prepared with just a few simple ingredients, and enjoyed either warm or cold at any time of day.

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An Overview of Northern Italian Pasta Shapes

Steve Samson
Intermediate

From ravioli to tortellini, these stuffed pasta shapes bring a hint of Northern Italy to any kitchen.

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Uunipuuro Finnish Porridge

Daniel Oseas
Easy

According to legend, this traditional porridge will help you and your Finnish children grow big and strong.

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Braised Greens with Bacon and Caramelized Onions

Jason Fullilove
Easy

This take on braised greens incorporates bacon and caramelized onions, resulting in rich, layered flavor.

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Roasted Pumpkin Grits

David Slater
Easy

Enhancing basic grits with roasted pumpkin purée adds a sweet and earthy boost of flavor.

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Roasted Beet Salad with Goat Cheese and Pistachio Vinaigrette

Harold Marmulstein
Easy

Sweet roasted beets are paired with tangy goat cheese to make a salad that is light, fresh, and colorful.

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Breakfast Cereal Cookies

Hourie Sahakian
Intermediate

Crunchy cereal and wild blueberries come together to create these breakfast-inspired cookies.

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How to Break Down Fresh Ginger

Simon Majumdar
Easy

The unique flavor of ginger adds warmth and spice to a variety of dishes.

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The Perfect Meatball

Daniel Holzman
Easy

The classic meatball made easy with a magic ratio of ingredients.

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Breaded & Pan Fried Pork Loin with Roasted Beets and Apples

Paul Virant
Intermediate

"This dish makes a great fall appetizer."

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A Basic Overview of Kitchen Equipment

Bryon Freeze
Easy

Learn everything there is to know about building a well-stocked kitchen.

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Tradtional Ranchero Sauce

Edgar Torres
Easy

A traditional ranchero sauce infuses the flavors of chile, onions, and tomatoes to create a bright, bold, and versatile salsa.

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How to Make French Meringue

Jane Lockhart
Easy

Learn professional tips and tricks to make a perfectly fluffy and stable french meringue, every time.

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How to Shape and Throw a Pizza Dough

Jeff Mahin
Intermediate

"Today we're gonna show you how to shape a pizza."

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Authentic Vegetarian Spring Rolls

Alex Diestra
Easy

These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.

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Pomegranate Guacamole

Patricio Sandoval
Easy

This version incorporates fresh habaneros and mint.

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Homemade Graham Crackers

Jane Soudah
Easy

“They are easy, and they taste fresh, homemade, and crisp.”

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Horchata Honey Ice Cream

Taylor Hall
Intermediate

This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.

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How to Properly Fry an Egg

Jason Fullilove
Easy

With a little practice, this technique will give you a properly cooked, perfectly simple egg, every time.

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Classic Seaweed Salad with Sunflower Seeds

Gabriel Rosen
Easy

This salad is a light, sweet, and tangy side dish, perfect for a Japanese style meal.

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How to Butcher a Lamb

Ori Menashe
Advanced

Butchering a lamb may look intimidating, but once you learn how to do it, you open yourself up to a whole new realm of recipes.

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Traditional Eggnog

Christian Page
Intermediate

This rich and aromatic holiday drink is sure to liven up any celebration.

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An Overview of Yakitori

Gabriel Rosen
Easy

This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.

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King Trumpet Sott'olio

Zach Pollack
Easy

This dish combines hearty, marinated mushrooms with white beans to create a fresh and fulfilling side or main couse.

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Honey Mustard Marinated Black Cod

Nyesha Arrington
Intermediate

Sweet honey mustard creates the perfect flavor profile for fresh cod.

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The Famous Publican Chicken Marinade

Brian Huston
Easy

This marinade uses Portuguese-inspired spices to create a simple and savory dish.

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Everything You Need to Know About Baking Pans

Jane Lockhart
Easy

Learn how to pick the correct pan, each time you bake.

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How to Make No-Knead Dough

Jeff Mahin
Intermediate

"The really cool thing about the no-knead recipe is that you only need [a] bowl and your two hands, that's it."

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Fried Chicken Cotton Candy

Phillip Lopez
Advanced

Fried chicken oil is used as the flavor base for this quirky and creative take on a classic confection.

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How to Butcher a Whole Hog

Carlo Lamagna
Advanced

Learn the basic anatomy of a hog, how to break it down, and which cooking methods are best suited to each cut.

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The Secrets to a Perfect NYC Hot Dog

Jake Dell
Easy

"There's really only one proper way to way to do a hot dog, and that's done at Katz's Deli."

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Breakfast Potatoes with Caramelized Onions

Jason Fullilove
Easy

These breakfast potatoes incorporate caramelized onions for the perfect breakfast balance of sweet and savory.

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How to Make a Perfect Omelette

Jason Fullilove
Easy

This omelette is made perfectly soft and fluffy by whisking the eggs with water instead of milk or cream.

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Broder’s Famous Homemade Ketchup

Daniel Oseas
Easy

“It’s very simple, very delicious, and tastes nothing like the ketchup you’d get from a bottle anywhere else.”

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Homemade Marshmallow Fluff

Jane Soudah
Easy

This homemade marshmallow fluff is easy to make and infinitely better than any version that comes in a jar.

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An Introduction to Making Cocktails Spicy

Brian Floyd
Intermediate

"Let's talk about making a cocktail spicy."

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Slow-Braised Goat

Isaac Toups
Intermediate

In this dish, goat meat is bathed in its own broth to create juicy and flavorful results.

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Cameron's Kick

Julian Cox
Easy

Whisky is the star of this refreshing, slightly sweet but tart cocktail.

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Parmesan Broth Shabu-Shabu

Ben Lee
Intermediate

An Italian take on a classic Japanese shabu-shabu that is "definitely a fun dish."

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How to Break Down an Avocado

Bryon Freeze
Easy

The first step in cooking with avocados.

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How to Make White Rice

Christy Vega
Easy

Perfectly-cooked white rice serves as the base for literally hundreds of recipes.

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Authentic Harissa Paste

Scott Snyder
Intermediate

This traditional North African paste is spicy, flavorful, and can be used in many different applications.

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How to Sauté

Adam Steudle
Easy

"This is going to be used in millions of different recipes, and it's just a really solid technique to learn."

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Traditional Maryland Crab Cake

Taylor Boudreaux
Easy

This seafood staple is made from fresh ingredients and garnished beautifully.

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Pimento Cheese Deviled Eggs

Isaac Toups
Easy

Pimento cheese adds a unique twist of creamy heat to this party favorite.

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Beer-Battered Mahi Mahi Fish Tacos

Fabian Gallardo
Intermediate

A balance of crispy fish, fresh cabbage, and tangy salsa make these Baja style fish tacos irresistible.

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Techniques for Cooking Pasta Perfectly Every Time

Steve Samson
Easy

Mastering Italian pasta dishes, whether basic or advanced, always starts with properly cooked and seasoned noodles.

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An Overview of Cooking with Duck Fat

Harold Marmulstein
Intermediate

Duck fat has a high smoke point, is low in saturated fat, and can impart rich flavor to your favorite dishes.

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Pisco Sour with Sherry and Grenadine

Neal Bodenheimer
Easy

This version of the Pisco Sour adds wine for a light, tasty twist on the original.

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How to Perfectly Boil an Egg

Isaac Toups
Easy

A boiled egg is easy to prepare, and adds flavor and texture to a wide variety of recipes.

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How to Break Down and Cook Eggplant

Michael Gulotta
Easy

Learn two great ways to cook this hearty, versatile vegetable.

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Classic Cranberry Sauce

Christian Page
Easy

Cranberry sauce only requires three ingredients, but Thanksgiving wouldn't be the same without it.

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Kabocha Squash Tortelloni

Gianfranco Minuz
Intermediate

These tiny filled pastas are served with a warm broth, making a light and comforting cold-weather dish.

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French Aioli

Adam Steudle
Easy

"What we have here is your basic foundation for any aioli. It's as classic French as it can possibly be."

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Classic Caesar Wedge Salad

Alex Heath
Easy

A fresh and creamy classic, this hearty dish is more than just a salad.

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How to Make Squid Ink Pasta

Bruce Kalman
Intermediate

The intense color and unique flavor of this pasta adds an impressive, gourmet touch to any meal.

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How to Tenderize Protein

Bryon Freeze
Easy

Tenderizing protein allows for more even cooking and a better, softer texture.

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How to Segment Citrus

Coco Kislinger
Easy

Perfectly peeled citrus segments add brightness to any dish, both in flavor and presentation.

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An Overview of Common Kitchen Pans

Michael Gulotta
Easy

The first step to becoming a master of the kitchen isn't about knowing what to cook, but rather knowing what to cook on.

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How to Make a Classic Whipped Cream

Jane Lockhart
Easy

This whipped cream is subtly sweet and easy to make, lending itself to many different dessert applications.

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How to Skin Fish

Frank Zanti
Easy

Learn this simple knife skill to make clean, skinless fish fillets at home.

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How to Make Grits

David Slater
Easy

The creamy texture and rich flavor of homemade grits make a wonderful base for any meal.

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“Chicken and Waffle” Chicken Wings

John-Carlos Kuramoto
Easy

This playful take on chicken and waffles delivers all the same flavors of the classic combo in finger-food format.

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How to Make Butterscotch Flan

Brian Mercury
Easy

This velvety butterscotch flan will satisfy all your guilty pleasures with sweet notes of whole vanilla bean and a kick of fiery bourbon.

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An Overview of Haricots Verts French Green Beans

Roman Murphy
Easy

Transform this delicate and versatile vegetable into an attention-grabbing side dish with just a few basic ingredients and cooking methods.

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How to Caramelize Onions

Bryon Freeze
Easy

Caramelized onions are both sweet and savory, with endlessly versatile applications.

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An Overview of Measuring for Cocktails

Neal Bodenheimer
Easy

Making the perfect cocktail is easy once you know how to measure ingredients with precision.

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Vegetable Fried Rice

Ralph Scamardella
Easy

"This is one of those versatile dishes that you can pretty much do with any vegetable you like."

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Smoked Salmon Eggs Benedict

Jason Fullilove
Easy

This spin on a classic uses smoked salmon instead of Canadian bacon, and makes for a hearty, filling breakfast.

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How to Break Down a Dungeness Crab

Scott Snyder
Intermediate

Learn how to break down fresh Dungeness crab, just in time for grilling season.

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French 75

Nick Vitulli
Easy

The French 75 is a very traditional, classic drink invented in 1915 in Paris.

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An Overview of Old Fashioned Variations

Brian Floyd
Intermediate

Update this classic whiskey cocktail with creative flavors guided by essential ratios to make a version for any palate.

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Fried Chicken Tuile Crackers

Phillip Lopez
Advanced

These thin, crispy wafers look like crackers but taste like fried chicken.

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An Introduction to the Art of Pickling

Paul Virant
Intermediate

"This is the old school way of preserving food."

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A Basic Overview of Texas Quail

Joe Anguiano
Intermediate

“These birds are amazing; for being so tiny, they have an impact of flavor”

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How to Build an Egg Foam

Neal Bodenheimer
Easy

Egg foam adds a uniquely fluffy texture to cocktails, and helps tone down strong flavors.

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Vesper Martini

Jeff Leanheart
Easy

"A classic cocktail started by the name of James Bond's first love, Vesper."

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How to Butcher a Flat Iron Steak

Harold Marmulstein
Intermediate

Learn how to break down a whole beef shoulder and remove a flat iron, the most tender and flavorful shoulder muscle.

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Classic Southern Fried Okra

Reid Guess
Easy

Fried okra is a light, crispy, easy-to-make Southern side dish.

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Vegan Enchilada Sauce

Christy Vega
Easy

A flavorful and vegan alternative to Mexican red sauce.

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How to Puff Grains and Rice

Ted Hopson
Intermediate

Learn this time-honored technique to add a surprising bit of crunch to your next dish.

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How to Properly Temper Eggs

Jason Fullilove
Easy

Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.

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Slow-Braised Korean Baby Back Ribs

Alex Diestra
Easy

This recipe combines traditional Korean flavors with the fall-of-the-bone goodness of slow-braisesd ribs.

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How to Stir a Cocktail

Jeff Leanheart
Easy

A basic and necessary technique for anyone making cocktails.

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How to Carbonate a Liquid

Julian Cox
Advanced

With a few easy to find tools, you can turn any flat beverage into a fizzy liquid masterpiece.

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The Basics of Pressure Cooking

Eric Greenspan
Easy

Pressure cooking uses the power of steam to accelerate the cooking process without compromising the flavor, texture, or quality of a dish.

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An Overview of Onions

Bryon Freeze
Easy

Onions are the flavor foundation for many soups, sauces, and other dishes. Each variety has a slightly different flavor and use.

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How to Make Homemade Curry Powder

Marjorie Meek-Bradley
Easy

This fresh, vibrant curry powder achieves the warmth of traditional blends with a customizable combination of spices that appeal to your personal tastes.

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How to Make Tuna Salad from Scratch

Eric Greenspan
Easy

Making your own tuna salad allows you to know where the fish came from and that it's fresh.

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An Overview of Common Pasta Shapes

Steve Samson
Easy

Understanding the differences between pasta varieties will allow you to pick the best type for a recipe.

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How to Prepare the Perfect Steak

Robbie Arnold-Starr
Intermediate

Mastering this kitchen staple is all about the details of the cooking process.

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Sausage Breakfast Sandwich with Marinated Anchovies

Tommy Habetz
Easy

This sandwich uses uncommon flavors for a twist on a breakfast favorite.

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How to Prepare Mussels

Giuseppe Tentori
Easy

Perfect with crusty bread and rich broth, mussels make for a delicious and simple meal.

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The Perfect Salted Caramel Sauce

Jane Soudah
Easy

This silky smooth salted caramel sauce is the perfect addition to any dessert.

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Grilled Loup de Mer with Sunchoke Purée and Pea Tendrils

John-Carlos Kuramoto
Intermediate

This delicately flavored fish cooks up quickly, making for a fresh and healthy main dish.

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How to Make Butter

Bruce Kalman
Easy

You never thought you'd be able to make butter at home, but it's actually really simple.

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How to Make a Basic Pan Sauce

Ben Lee
Easy

"I'm going to go over just the basic techniques to help you out when making any sort of sauce."

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Pig and the Fig Stuffed Sausage Sandwich

Michael Brown
Intermediate

Learn to build charcuterie board flavors into a sausage sandwich sure to please any eclectic palate.

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Making Twists and Peels for Cocktails

Neal Bodenheimer
Easy

Citrus twists and peels elevate the drinking experience by imparting acidity and aroma into cocktails.

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Galatoire’s Famous Shrimp Remoulade

Michael Sichel
Intermediate

Galatoire's famous shrimp remoulade is a delicious, spicy New Orleans classic.

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How to Use a Kitchen Torch

Alex Diestra
Easy

Learn how to play with fire in the kitchen, safely and strategically.

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Chicken Gizzard Salad with Aged Copra Cheese

Ori Menashe
Advanced

"My favorite dish at Bestia. This dish actually made the restaurant this popular."

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How to Create the Perfect Burger Patty

Christian Page
Intermediate

"If you want to make a great burger patty, you really gotta grind your own meat."

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How to Make Fondant Succulents

Erica Eccher
Advanced

Elevate the artistry of a homemade cake cupcake with this elegant fondant topper.

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Traditional Al Pastor Tacos

Fabian Gallardo
Intermediate

This taqueria staple uses pork marinated in a flavorful sauce of achiote paste, pineapple juice, apple cider vinegar, and spices to create delicious tacos every time.

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How to Brine, Braise, and Sear Pork Belly

Bryon Freeze
Intermediate

"Pork belly is one of my favorite cuts of meat in the entire world."

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How to Make Challah

Elana Horwich
Advanced

"I am a cook, not a baker. So if I can make a challah, you can make a challah."

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How to Make Hard Shell Tacos

Christy Vega
Easy

These crispy shells are equally delicious and functional, serving as the perfect vessel for your favorite Mexican flavors.

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Curried Carrot Soup with Greek Yogurt and Pine Nuts

Marjorie Meek-Bradley
Easy

The sweet, nuanced flavor of heirloom carrots is warmed up with curry powder to create a comforting, vegetarian-friendly soup.

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How to Prepare Baby Back Ribs

Charlie McKenna
Intermediate

Learn to prepare a classic American favorite with a wonderful smoky flavor.

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How to Make a Traditional Tomato Sauce

Daniel Holzman
Easy

"This is my favorite tomato sauce. It really highlights the flavor of the tomatoes."

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Gumbo Z'herbes

David Slater
Easy

A Creole classic, this gumbo combines ham and fresh herbs to create a warm and flavorful one-pot dish.

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Classic Fried Chicken and Waffles

Eric Buss
Intermediate

These famous chicken and waffles from Hollywood's Wood & Vine are a delicious, playful option for either breakfast, lunch, or dinner.

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How to Make Gelet

Jonathan Sutton
Intermediate

Gelet can be created in innumerable flavors and serves as a lovely complement to duck or chicken liver mousse or as a toothsome accent to a fresh oyster.

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Slow-Roasted Pork Shoulder

Eric Buss
Easy

This crisp and juicy pork shoulder is a great entrée, sure to impress your friends.

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How to Trim and Season a Pork Butt

Charlie McKenna
Intermediate

"Today we're gonna show you how to clean a pork butt, and a pork butt is basically the shoulder of the pig."

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An Overview of Fresh and Dry Herbs

Kelly Boyer
Easy

Cooking with herbs will help you build complex flavor profiles.

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Mushroom Tacos with Sautéed Spinach and Pepitas

Fabian Gallardo
Intermediate

You won't miss the meat in these hearty vegetarian tacos brimming with savory flavors.

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Baby Artichoke & Arugula Salad with Parmigiano Reggiano

Sandy Gendel
Easy

This light and refreshing salad is perfect for a summer evening.

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How to Break Down Melons

Bryon Freeze
Easy

Perfect for summertime, this technique will show you the basics of handling fresh melons.

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Brown Sugar and Bourbon Pork Terrine

Isaac Toups
Intermediate

“Everybody gets intimidated by these terrines, but they’re easy to make, very rewarding, and if you do ‘em just right, they look pretty, too.”

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How to Spiralize Vegetables

Kelly Boyer
Easy

This technique allows you to create a healthy, carb-free alternative to traditional pasta.

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Vegan Enchiladas

Christy Vega
Easy

Vegan enchiladas are a delicious Mexican staple made without the addition of meat or dairy.

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An Overview of Common Kitchen Knives

Bryon Freeze
Easy

"Today we're going to talk about basic types of knives that chefs and home cooks can use."

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Traditional Pumpkin Pie

Elia Aboumrad
Easy

A simple recipe for one of the most popular fall desserts.

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How to Make Blackberry Mole

Daniel Espinoza
Advanced

Layers of distinct ingredients are blended together to form a complexly flavored, multi-purpose sauce.

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Grapefruit Granita

Miro Uskokovic
Easy

A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.

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Fried Chicken Mousse

Phillip Lopez
Intermediate

Capture the essential flavor of fried chicken with this versitile, easy-to-make mousse.

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Italian Mashed Potatoes

Gianfranco Minuz
Easy

Discover the secret to making perfect, silky mashed potatoes.

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How to Make Candied Orange Peels

Caitlin Dysart
Intermediate

This elegant homemade candy makes a beutiful gift, or a sophisticated end to a hearty meal.

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How to Make a Basic BBQ Rub

Charlie McKenna
Easy

"This is a rub that you can use on all your smoked products, smoked meats, pulled pork, ribs, or chicken."

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An Introduction to Measuring

Bryon Freeze
Easy

Master the art of measuring, one of the most important elements of cooking.

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Coconut, Lime, Cilantro Cauliflower Rice

Kelly Boyer
Easy

This cauliflower rice is light and delicious, gluten-free, dairy-free, and Paleo-friendly.

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How to Make a Traditional Chicken Parmesan

Daniel Holzman
Easy

Fried chicken becomes even more irresistible with fresh tomatoes and creamy mozzarella.

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Classic Cajun Meatloaf

Tynan Gibson
Intermediate

This meatloaf incorporates a punch of Cajun flavor for a twist on the classic meatloaf.

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Poblano Chile Relleno with Summer Squash Calabacitas

John Sedlar
Intermediate

Roasted, stuffed peppers topped with a creamy goat cheese sauce creates a flavorful and layered dish.

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How to Assemble a Neapolitan Pizza

Roberto Caporuscio
Intermediate

A true taste of Italian history.

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Fried Zucchini and Eggplant

Michele Iuliani
Easy

This unique appetizer is the perfect precursor to an Italian feast.

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How to Make Cured Salmon Gravlax

Daniel Oseas
Intermediate

This traditional dish is flavored with ginger, dill, and Scandinavian liquor.

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Swedish Meatballs with a Sherry Cream Sauce

Daniel Oseas
Intermediate

Brown sugar, nutmeg, and allspice make this recipe a knockout version of Swedish meatballs.

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Peanut Butter, Chocolate, and Jelly Cake

Miro Uskokovic
Advanced

Favorite childhood flavors are composed into a sophisticated cake.

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How to Layer Cocktails

Brynn Smith
Intermediate

Add an element of complexity to cocktails by building distinct layers of flavor in the glass.

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The Perfect Brioche French Toast

Filippo Gozzoli
Easy

Powdered sugar adds a thin, sweet crust to this French toast.

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The Perfect Tuna Melt

Eric Greenspan
Easy

“You can’t mess up a tuna melt. It’s pretty easy. As long as your tuna salad is right, you’re going to be okay”

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An Overview of Caramelized "Loves"

Michael Gulotta
Intermediate

These flavorful, caramelized "loves" can be made in advance and then added to dishes to enhance their flavor.

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How to Make Ricotta

Josh Laskay
Intermediate

The creamy freshness of ricotta pairs well with both savory and sweet dishes, making it a great addition to any chef’s repertoire.

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How to Sear

Bryon Freeze
Easy

Searing uses high heat and hot fat to cook protein so it is crispy on the outside, juicy on the inside, and flavorful all-around.

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Chive Spaetzle

Ori Menashe
Intermediate

A different take on gnocchi.

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How to Stuff Chicken Wings

Josh Laskay
Advanced

The natural pocket shape of the chicken wing makes for a delicious, edible vessel for your favorite filling.

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How to Core an Apple

Bryon Freeze
Easy

Mastering this simple technique will help you make the most of an apple, as well as the time you spend preparing your recipe.

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How to Make Honey Butter

Taylor Hall
Intermediate

This made-from-scratch compound butter is flavored with honey for a subtly sweet and deliciously versatile spread.

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How to Make a Traditional Egg Cream

Jake Dell
Easy

An easy combination of milk, soda water, and chocolate syrup, the egg cream is a perfect sweet drink for numerous occasions.

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How to Use a Wok

Roy Choi
Intermediate

Cooking with a wok may seem intimidating, but it's actually very fast, easy, and has more character than just a simple sauté.

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How to Make Simple Syrup

Julian Cox
Easy

This simple syrup is made quickly, without heat, making it extremely easy to master and to use almost instantly.

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Roasted Oysters Saltimboca

David Slater
Easy

These roasted oysters are so good they'll convert any oyster skeptic into an oyster enthusiast.

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Breakfast Cereal Infused Ice Cream

Kwame Onwuachi
Easy

Breakfast cereal ice creams are as playful as they are delicious.

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Traditional New Orleans Oysters Rockefeller

Michael Sichel
Intermediate

Intense regional flavors and unique texture make this classic oyster dish irresistible.

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Fried Chicken and Waffle Grilled Cheese Sandwich

Dave Danhi
Easy

There's nothing a comforting as the combination of fried chicken, waffles, and maple syrup.

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How to Fabricate Poultry

Bryon Freeze
Easy

Make the most of your poultry purchase by learning how to break down the whole bird.

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Crème Fraîche Caramels

Genevieve Gergis
Intermediate

These caramels are equal parts creamy and chewy, and make a delicious gift for family and friends.

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Fried Chicken Noodle Soup

Phillip Lopez
Intermediate

This version of chicken soup uses fried chicken as the base, for a spicy southern twist on a classic.

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Chipotle Shrimp Tacos

Patricio Sandoval
Easy

A zesty and flavorful seafood taco.

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Classic Teriyaki Sauce

Gregory Gourdet
Easy

This classic Japanese sauce is the perfect umami compliment to chicken, vegetables, or fish.

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Gem Salad with Buttermilk Vinaigrette

Brian Huston
Easy

This gem salad is one of the staple dishes at the Publican Restaurant in Chicago.

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The “Other” Margarita With Italian Liqueur

Brynn Smith
Easy

Italian liqueurs are combined with citrus juice and tequila for a Mediterranean twist on a classic Mexican cocktail.

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How to Use a Grater

Gianfranco Minuz
Easy

The grater is a simple tool we use a lot in the kitchen for spices, herbs, cheese, and lemons.

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Yellowtail Tuna Salad with a Poached Egg

Jason Fullilove
Easy

This delicious salad combines seared yellowtail tuna with a poached egg for a protein-rich, healthy meal.

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A Basic Overview of Shiso

Gregory Gourdet
Easy

Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.

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How to Deglaze

Daniel Espinoza
Easy

Mastering this fundamental cooking technique will allow you to produce delicious sauces that perfectly compliment any dish.

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Russet Potato Chips

Makani Gerardi
Easy

These crispy homemade potato chips are fresh, crispy, and easy to prepare.

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How to Sear a Piece of Fish

Tynan Gibson
Easy

Learn how to pan cook fish to a perfect golden brown every time.

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Warm Lobster Salad with Bacon Lardons and Sherry Vinaigrette

Frank McClelland
Easy

Succulent lobster meat paired with crispy lettuce offers a taste of New England with each bite of this savory salad.

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Thai Cucumber Salad

Ralph Scamardella
Easy

This flavorful salad serves as a great side dish, appetizer, or all on it's own.

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How to Grill a Whole Chicken

Brian Huston
Easy

"I'm going to show you how to grill and serve a whole chicken."

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How to Build a Charcuterie Board

Elias Cairo
Intermediate

Learn how to balance flavors and textures to create the perfect charcuterie board.

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How to Juice a Lemon

Michael Sichel
Easy

Juicing lemons is easy, and results in lemon juice that is fresher and more flavorful than the kind that comes out of a bottle.

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How to Make Homemade Corn Tortilla Masa

Fabian Gallardo
Intermediate

"You're going to be so proud of making your own masa when you have people at your home eating your tacos."

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How to Make a Traditional Deli Pickle

Jake Dell
Easy

Pickles are the perfect Jewish deli side.

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An Introduction to Vinegars

Carlo Lamagna
Easy

Learn how to choose the right vinegar for a dish based on the flavors and origins of different varieties.

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An Overview of Cheese for Sandwiches

Tommy Habetz
Easy

With so many different cheeses available, a little knowledge about the basics can go a long way.

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Traditional Sicilian Cannoli

Steve Samson
Intermediate

This traditional Sicilian cannoli has a crunchy wine-flavored shell, a creamy center, and is reminiscent of Italy.

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How to Bread and Deep Fry Soft Shell Crab

Alex Diestra
Intermediate

Tender crab meat surrounded by a crispy, corn starch crust makes for a perfectly balanced bite.

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How to Preserve Citrus Fruits

Wilfredo Avelar
Easy

Preserving citrus is an easy process that keeps fruit fresh and available for use during the off season.

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Coconut Risotto with Scallops and Lemongrass Ice Cream

Tim Ma
Intermediate

This risotto blends new and classic flavors in a unique risotto made creamy with coconut milk and creme fraiche, then topped with seared scallops and a tart lemongrass ice cream.

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How to Make the Perfect Pastry Pie Dough

Rose Lawrence
Easy

This is a simple, all-purpose recipe that can be used to make sweet pies, savory pies, turnovers, and tarts.

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Ginger Turmeric Coconut Curry Sauce

Marjorie Meek-Bradley
Easy

"It's just a really good, super flavorful, rich sauce that can be used in so many different ways."

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How to Make Vietnamese Pho

Michael Gulotta
Advanced

This traditional, one-pot, Vietnamese dish is savory, comforting, and bursting with luxurious layers of robust flavor.

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Louisiana Crab Cakes

Daniel Esses
Intermediate

These cakes are juicy and dense with crab, making for an amazing entrée or appetizer.

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"The Champ" Short Rib Grilled Cheese Sandwich

Eric Greenspan
Easy

"I took all the elements of a fancy cheese plate and put them into a sandwich."

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Peruvian Lobster Causa

Ricardo Zarate
Intermediate

"A causa is a cold potato salad."

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Bibb Lettuce With Crabmeat Vinaigrette

Michael Sichel
Easy

This crab meat salad has notes of refreshing citrus and thyme, making it a great light meal, first course, or appetizer.

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Potato Salad with Bacon and Eggs

Tommy Habetz
Easy

This potato salad incorporates bacon and eggs for a delicious savory twist on a summer picnic classic.

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Pork and Oyster Mushroom Egg Rolls

Carlo Lamagna
Easy

These pork and mushroom egg rolls are fried for a crisp exterior and served with a sweet and sour sauce.

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Marinated Anchovies with Fresh Sage, Thyme, and Basil

Tommy Habetz
Easy

Make anchovies even more delicious by marinating them in high quality olive oil and fresh herbs.

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