Shaking is a valuable mixology technique that helps to create cold, flavorful, and perfectly aerated drinks.
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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.
How to Prepare Mussels
Giuseppe Tentori
Easy
Perfect with crusty bread and rich broth, mussels make for a delicious and simple meal.
How to Revive Wilted Greens
Pace Webb
Easy
Don’t toss those sad, wilted greens: bring them back with a bracing ice bath!
An Introduction to Wild Game
Paul Stearman
Advanced
It’s game season! Learn how to break down and prepare delicate squab and wild Scottish grouse.
An Introduction to Truffles
Paul Stearman
Intermediate
With a rich and intriguing history, these “black diamonds of the kitchen” can add luxury and deep flavor to even simple dishes.
How to Use and Season Cast Iron Pans
Tim Ma
Easy
Learn the best ways to use and care for this extremely versatile and traditional piece of cooking equipment
An Introduction to Spam
Tim Ma
Easy
Chef Tim demystifies the enigma of spam, illustrating the best ways to prepare it in order to bring out its best salty and savory qualities.
How to Prepare Beef Tongue
Ted Hopson
Intermediate
This amazing yet often overlooked delicacy is grilled, pressure cooked, then grilled again for a flavorful and unique preparation.
An Introduction to Celery Root
Paul Stearman
Easy
Popular in French and Belgian cooking, the fresh and sharp-flavored celery root can be puréed, roasted like a potato, or shaved into a slaw.
Pickling a Hard Boiled Egg with Beet Juice
Jesse Miller
Easy
This simple pickling method makes for a visually thrilling appearance and a savory, tart spin on your typical hardboiled egg.
How to Make Brown Butter
Jesse Miller
Easy
Browned butter, or as the French say “beurre noisette,” is what it is- and it is delicious!
How to Debone a Duck Leg or Chicken Leg
Tim Ma
Intermediate
Learn this classic skill to diversify cooking applications for chicken and duck legs.
An Introduction to Spaghetti Squash
Jesse Miller
Easy
This versatile squash is actually quite easy to work with and has a wonderfully toothsome texture that lends itself well to bold flavors and hearty sauces.
An Introduction to Parsnips
Tony Ferrari
Easy
This versatile, starchy fall/winter root vegetable can be prepared in a number of ways for deliciously unique side dishes.
How to Make Crispy Garlic
Jonathan Sutton
Easy
Crispy garlic is a versatile garnish that can jazz up salads, fish, and even plain old toast.
How to Butcher a Whole Rabbit
Luke Reyes
Advanced
Learn the methodical and precise technique involved in butchering a whole rabbit
An Introduction to Radicchio
Jonathan Sutton
Easy
This unique chicory variety is great with just a simple dressing or thrown on a hot grill.
An Introduction to Caviar
Paul Lee
Intermediate
Caviar is a luxury ingredient that can bring an exciting texture and a uniquely briny flavor to any dish.
How to Blanch
Pace Webb
Easy
Learn the purpose, process, and technique behind perfectly blanched vegetables.
How to Dry Herbs
Pace Webb
Easy
Drying herbs is easy, and Chef Webb whimsically states that it is no longer mandatory for them to be hung and sun-dried between pillars of the Parthenon.
How to Broil
Pace Webb
Easy
Use this super hot oven setting to finish dishes with golden color and crispy texture
How to Butterfly a Piece of Chicken
Pace Webb
Easy
Spread your culinary wings and learn this simple way to butterfly a piece of chicken for such dishes as chicken Milanese and chicken parmesan.
How to Break Down a Pineapple
Bryon Freeze
Easy
Never fear a pineapple's spiny exterior again. Learn how to easily break down, core, and pick this king of fruit.
How to Check for Egg Freshness
Pace Webb
Easy
This easy kitchen hack will help make sure your eggs are super fresh and ready to eat.
How to Break Down a Mango
Pace Webb
Easy
Learn the simple methods of breaking down this sweet, tart tropical fruit to add it to a classic fruit platter, cheese plate, or savory salad.
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.
An Introduction to Making Cocktails Spicy
Brian Floyd
Intermediate
"Let's talk about making a cocktail spicy."
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.
An Overview of Yucca
Alberto Cabré
Intermediate
Learn how to peel, chop, boil, and fry this starchy tuber, the potato of the Caribbean.
How to Crack Open a Coconut
Louis Tikaram
Easy
Learn the simple method for opening both mature and young coconuts.
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.
Watermelon Salad with Fennel Yogurt and Basil Vinaigrette
Tyler Kinnett
Intermediate
This fresh and clean watermelon, fennel, and cucumber salad is dressed with a bright basil dressing and is elevated by a sophisticated presentation.
An Introduction to Green Papaya
Louis Tikaram
Easy
Green papaya, the savory sister of ripe yellow papaya, is a common ingredient in dishes from Southeast Asia, Mexico, and other warm-weather countries.
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.
How to Clean and Tenderize Green Lipped Abalone
Louis Tikaram
Easy
Learn the simple techniques for cleaning and prepping this prized seafood.
How to Make Tamarind Chutney
Sam Molavi
Easy
This aromatic, sweet and sour condiment adds a burst of flavor to dressings, marinades, cooked meats, and charred vegetables.
How to Make Mint Chutney
Sam Molavi
Easy
This versatile, fresh herb relish can add a boost of brightness to salads, meats, breads, and stews.
How to Make Fruit Gel
Brian Mercury
Intermediate
Use this gel as a dessert garnish or a decoration, to add a touch of sophistication and a burst of freshness.
An Introduction to Fennel
Tru Lang
Easy
Learn about the different edible components of fennel, and how to break down and cook each one.
How to Make the Perfect Croissant
Susana Querejazu
Advanced
Though it may take some time and practice, these flaky, buttery homemade croissants are pastry perfection.
How to Prepare A Perfect Roasted Bone Marrow
Freddy Vargas
Intermediate
Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.
An Overview of Quince
Caitlin Dysart
Easy
Learn two easy and elegant preparations to maximize the flavor and texture of this delicious fruit.
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.
An Introduction to Whey
Tru Lang
Easy
“It seems deceptively simple-looking, but what it is actually is full flavor and nutrients.”
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.
An Introduction to Hay
Tru Lang
Easy
Uniquely flavored and highly versitile, hay can be used to enhance both sweet and savory applications.
How to Make Homemade Yogurt
Brian Mercury
Intermediate
Making yogurt at home is a simple process with a great-tasting end product that is healthier and less expensive than store-bought versions.
How to Make Fondue
Freddy Vargas
Intermediate
This silky, savory cheese dish is cozy, creamy, and versitile.
How to Make Homemade Toffee
Marjorie Meek-Bradley
Easy
This buttery, melt-in-your-mouth candy makes a sweet gift, a delicious dessert topping, or a simple and addictive snack.
How to Use a Smoking Gun
Luke Reyes
Intermediate
Learn to infuse smoky flavor into food without the use of bulky, expensive equipment.
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.
Beekeeping 101
Taylor Hall
Easy
Learn about the basic tools and techniques for creating and sustaining your very own bee colony.
How to Make Fondant Succulents
Erica Eccher
Advanced
Elevate the artistry of a homemade cake cupcake with this elegant fondant topper.
How to Segment Citrus
Coco Kislinger
Easy
Perfectly peeled citrus segments add brightness to any dish, both in flavor and presentation.
How to Make White Rice
Christy Vega
Easy
Perfectly-cooked white rice serves as the base for literally hundreds of recipes.
How to Make Biang Biang Noodles
Irene Li
Advanced
Impress your friends and summon good fortune by making these traditional hand-pulled Chinese noodles from scratch.
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."
How to Shape and Throw a Pizza Dough
Jeff Mahin
Intermediate
"Today we're gonna show you how to shape a pizza."
How to Dress Up A Store Bought Curry Paste
Irene Li
Easy
Transform commercial curry paste into a nuanced sauce with authentic flavor by adding a few simple ingredients.
How to Cut, Fill, Ice, and Texturize a Cake
Erica Eccher
Intermediate
Learn to style cakes like a professional with these fundamental decorating techniques.
How to Make Bao Buns
Mark O'Leary
Intermediate
These soft, pillowy steamed buns are the perfect vessel for boldy flavored fillings.
How to Skim Stocks and Reductions
Ted Hopson
Easy
This simple but essential clarifying techniqe will improve both the flavor and visual aesthetic of soups, stocks, and reductions.
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.
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.
How to Make Burger Buns From Scratch
Jared Levy
Intermediate
This fresh and fluffy bun is the perfect partner for your favorite burger.
How to Assemble Tori Miso Ramen
Mark O'Leary
Easy
Explore the art of ramen by learning how to pick and arrange traditional garnishes for a perfect balance of flavors and textures.
How to Make a Béchamel Sauce
Joe Henderek
Easy
This simple milk-based sauce can be used on its own, or as the foundation for building other creamy sauces.
How to Make Whole Grain Mustard
Joe Henderek
Easy
This simple, savory mustard has great texture and a zesty, adaptable flavor.
How to Make a Consommé
Frank McClelland
Intermediate
Learn how to make this classic French clarified soup - the "Rolls Royce of broths".
How to Make a Reduction
Ted Hopson
Intermediate
Master this classic French technique to create a rich, glossy, and intensely flavored sauce.
How to Peel an Apple
Jay Mofenson
Easy
Learn a simple method to peel apples with the ease and efficiency of a professional chef.
How to Make Apple Cider
Jay Mofenson
Easy
This cider is a sweet beverage made from a simple technique to preserve the best flavors of apple season.
How to Make Your Own Gluten Free Flour Blend
Coco Kislinger
Easy
Use this simple recipe to make your favorite baked goods gluten free.
Understanding Seasonality, Sustainability, and Local Sourcing
Kelly Boyer
Easy
These concepts drive healthy eating, and will help you select the most flavorful, nutrient-rich products available.
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.
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.
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.
How to Peel and Devein Shrimp
Frank Zanti
Easy
Learn two fast and easy professional methods to clean fresh shrimp.
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.
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.
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.
How to Assemble the Perfect S'more
Jane Soudah
Easy
Learn how to assemble perfect homemade s'mores for a year-round treat, no campfire needed.
Working With Heirloom Tomatoes
Makani Gerardi
Easy
Heirloom tomatoes from the farmer's market pack flavor and sweetness that elevate any dish.
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.
Vanilla Bean Simple Syrup
Brian Floyd
Easy
Boosted with the sweet and toasty flavor of fresh vanilla bean, this syrup will add subtle complexity to a variety of cocktails.
How to Clean Mussels
Roman Murphy
Easy
Learn simple and effective techniques to clean fresh mussels and prepare them for cooking.
A Basic Overview of Rum
Brian Floyd
Intermediate
Learn about the different makes and origins of rum to find one that suits your personal tastes.
An Introduction to the Art of Plating
Carlo Lamagna
Easy
Learn the key principles of plating to make every dish a work of art.
How to make Hot Dogs from Scratch
Adam Gertler
Easy
Learn the art and science of making hot dogs to create customizable, better-than-store-bought versions at home.
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.
An Overview of Buttercream
Olivia O'Neal
Intermediate
A simple, fluffy buttercream is a delicious companion to cakes, cookies and treats.
An Overview of Red Velvet Cake
Olivia O'Neal
Easy
Learn the about the history and basic techniques behind making red velvet cake.
How to Skin Fish
Frank Zanti
Easy
Learn this simple knife skill to make clean, skinless fish fillets at home.
An Introduction to Gluten Free Flours
Coco Kislinger
Easy
Learn about the most common alternatives to standard wheat flour, and how they can be used to create gluten free versions of your favorite baked goods.
How to Cut A Cake Like A Professional
Coco Kislinger
Easy
Use this method to serve a perfect, and clean slice of cake, every single time.
How to Char-Grill Vegetables
Joe Anguiano
Easy
Charring vegetables enhances their natural character, adding a delicate crunch and a rich depth of flavor.
How to Flame a Peel
Brynn Smith
Easy
Enhance the flavor of cocktails and impress house guests with this "a-peel-ling" bartending skill.
How to Dehydrate Tomatoes Without A Dehydrator
Joe Anguiano
Intermediate
This simple technique for dehydating tomatoes makes them tender, flavorful, and naturally sweet - all without the use of special equipment.
How to Shuck an Oyster
Giuseppe Tentori
Easy
Understanding how to properly shuck an oyster will help prepare you to make a variety of dishes.
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.
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.
How to Infuse Liquor
Brynn Smith
Easy
Infusing liquor is an easy way to personalize a traditional drink recipe with the flavors of herbs and fruits.
How to Braise Oxtail
Joe Anguiano
Intermediate
Learn how to turn an under appreciated cut of meat into a flavorful meal.
How to Cook and Break Down a Lobster
Vartan Abgaryan
Intermediate
Learn a simple technique for cooking and breaking down a fresh lobster.
How to Use a Home Ice Cream Maker
Taylor Hall
Easy
Professional-quality ice cream can easily be prepared at home with the help of this basic kitchen tool.
An Introduction to Grappa
Brynn Smith
Easy
Develop an appreciation for this punchy Italian liqueur by learning about its origins, production process, and flavor nuances.
An Overview of Agrodolces and Gastriques
Jason Stude
Intermediate
These simple sweet-and-sour reductions add bright contrast to round out the flavors of a dish.
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.
A Basic Overview of Lamb Chops
Roman Murphy
Easy
Light, lean, and slightly sweet, lamb chops make for a delicious and unintimidating introduction to game meat.
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.
How to Layer Cocktails
Brynn Smith
Intermediate
Add an element of complexity to cocktails by building distinct layers of flavor in the glass.
How to Stir a Cocktail
Jeff Leanheart
Easy
A basic and necessary technique for anyone making cocktails.
A Basic Overview of Texas Quail
Joe Anguiano
Intermediate
“These birds are amazing; for being so tiny, they have an impact of flavor”
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.
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.
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.
How to Break Down a Whole Goat
Isaac Toups
Advanced
Mastering this technique will provide essential insight into goat as an underrated but versatile protein.
How to Butcher a Duck
Bruce Kalman
Intermediate
With a little practice, this seemingly daunting task becomes very simple.
How to Carve a Turkey
Brandon Boudet
Easy
“You want to enjoy yourself. Open up a bottle of wine and carve this bad boy.”
How to Break Down a Dungeness Crab
Scott Snyder
Intermediate
Learn how to break down fresh Dungeness crab, just in time for grilling season.
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."
An Introduction to Using Vinegars in Cocktails
Brian Floyd
Intermediate
Using vinegar in cocktails adds a savory element and a surprising burst of flavor.
How to Bake Vegetables in Salt
Vartan Abgaryan
Intermediate
Baking root vegetables in salt draws out moisture and imparts rich and deep flavor.
How to Caramelize Onions
Bryon Freeze
Easy
Caramelized onions are both sweet and savory, with endlessly versatile applications.
How to Break Down a Pomegranate
Bruce Kalman
Easy
Pomegranate seeds add great crunch and a refreshingly flavor to a variety of recipes.
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."
How to Make Perfect Sushi Rice
Macku Chan
Intermediate
"We're going to show you how to make perfect rice for sushi."
How to Make Shrimp for Sushi
Macku Chan
Easy
Tiger shrimp is easy to prepare and one of the most essential items in sushi.
How to Make Perfect Scrambled Eggs
Jason Fullilove
Easy
Learn how to make perfectly light and fluffy scrambled eggs.
Everything You Need to Know About Yeasts
Rose Lawrence
Intermediate
Understanding yeast will help you bake the perfect loaf of bread.
An Introduction to Flour
Rose Lawrence
Easy
"Flour is one of the main ingredients in baking, so it is really important to understand what it means."
How to Make a Shrub Drinking Vinegar
Brian Floyd
Easy
Use this simple technique to make flavored drinking vinegars and add brightness and acidity to your favorite cocktails.
Everything You Need To Know About Whiskey
Julian Cox
Advanced
Understanding the different makes and origins of whiskeys will enable you to identify the nuances of its flavor, and hone your preference for one type over another.
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.
Homemade Blueberry Jam
Susana Querejazu
Intermediate
Making jam is a delicious way to preserve fruit at its peak flavor, and can be used for a variety of sweet and savory applications.
An Introduction to Mezcal
Brian Floyd
Intermediate
Despite their overlapping origins, mezcal is smokier, richer, and more nuanced than tequila.
How to Make a Sourdough Starter
Susana Querejazu
Intermediate
Making your own sourdough starter takes time, patience, and a little love, but results in homemade sourdough bread that is well worth the effort.
How to Make Salami From Scratch
Elias Cairo
Advanced
Making salami can be challenging, but the right equipment and proper technique will result in a delicious cured product.
An Introduction to Hot Dogs and Sausages
Adam Gertler
Easy
Learn the distinguishing qualities of different types of sausages, and the similar ways they are prepared.
How to Make Pulled Pork
Reid Guess
Easy
Pork butt is smoked, chopped, and coated in sauce to make this classic barbecue favorite.
The Fundamentals of Garlic
Daniel Holzman
Easy
"A master class in garlic."
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.
How to Butcher and Portion a Flat Fish Fluke
Josh Drew
Advanced
Learn a simple method for butchering fluke and other flat fish.
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.
How to Make a Booze Slush Without a Blender
Brian Floyd
Easy
Learn how to create a perfectly refreshing booze slush without ever touching a blender.
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.
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.
A Basic Overview of Beef Ribs and Pork Ribs
Reid Guess
Easy
Learn the ins and outs of working with beef and pork ribs.
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.
How to Use a Rolling Pin
Rose Lawrence
Easy
This fundamental technique allows you to create perfectly shaped pastry dough.
How to Make Pasta From Scratch
Carmen Quagliata
Intermediate
"Most people are intimidated about making fresh pasta, but it's actually really easy."
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.
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.
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.
How to Properly Hone a Knife
Bryon Freeze
Easy
This essential technique helps prolong the life and maintain the quality of kitchen knives.
How to Properly Make Risotto
Tom Van Lente
Intermediate
"Most people think risotto is a dish but actually, it's a technique."
Fundamental Knife Skills
Jonathan Benno
Easy
"The basics are a steel, a chef's knife, a slicer, and a paring knife."
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.”
How to Roast
Bryon Freeze
Easy
This method of cooking works with so many different meats and vegetables, especially during the holidays.
A Basic Overview of Beets
Harold Marmulstein
Easy
“Today, we’re going to learn about beets. Everything you wanted to know about beets but were afraid to ask.”
How to Build a Slow Cooker with Any Pot
Harold Marmulstein
Easy
Learn how to build a slow cooker that makes for healthy and low-maintenence cooking.
How to Tie a Roast
Carlo Lamagna
Intermediate
With a little practice, this useful technique will help ensure that your roast cooks evenly every time.
How to Chiffonade
Bryon Freeze
Easy
"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."
An Overview of Creole Seasoning
Wilfredo Avelar
Easy
This Creole seasoning is essential for southern cooking and can be used to blacken fish, season vegetables, and to top french fries.
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.
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.
How to Make Traditional Kimchi
Daniel Esses
Intermediate
Kimchi is a tangy, flavorful, fermented cabbage dish from Korea.
How to Make French Meringue
Jane Lockhart
Easy
Learn professional tips and tricks to make a perfectly fluffy and stable french meringue, every time.
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.
How to Truss a Chicken
Bryon Freeze
Easy
Trussing poultry ensures an evenly cooked finished product.
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.
How to Whisk
Rose Lawrence
Easy
Whisking is an essential skill for both cooking and baking.
How to Break Down and Grill Artichokes
Brandon Boudet
Easy
Artichokes are a hearty, delicious, and healthy addition to any meal.
An Overview of Lettuce
Alex Heath
Easy
Elevate a simple salad by mixing and matching lettuces with different flavors and textures.
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."
How to Line a Cake Pan
Zoe Nathan
Easy
This professional technique will ensure that every cake has a smooth departure from its pan.
How to Prepare a Pan for Baking
Rose Lawrence
Easy
A well-prepared pan helps create beautifully shaped breads and cakes.
How to Cream Butter and Sugar
Jane Lockhart
Easy
Mastering this easy, but essential, baking skill is the first step to perfecting several classic desserts.
How to Make Cream Dough Pastries
Miro Uskokovic
Intermediate
"You can make this dough and just use it in different preparations."
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.
How to Use a Pastry Bag
Michael Sichel
Easy
Learn all the tips and tricks to using a pastry bag like a pro.
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.
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.
How to Make a Red Wine Vinaigrette
Brandon Boudet
Easy
This vinaigrette is light, bright, tangy, and incredibly versatile.
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.
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.
How to Spiralize Vegetables
Kelly Boyer
Easy
This technique allows you to create a healthy, carb-free alternative to traditional pasta.
Everything You Need to Know About Baking Pans
Jane Lockhart
Easy
Learn how to pick the correct pan, each time you bake.
How to Prepare and Sear Scallops
Josh Drew
Easy
Seared scallops are crispy on the outside, silky and tender on the inside, and easy to prepare.
How to Properly Melt Chocolate
Jane Lockhart
Easy
Learn this foolproof method and never burn chocolate again.
How to Clean Up a Beef Hanger Steak
Gabriel Rosen
Intermediate
Learning how to trim unwanted parts off a hanger steak will allow you to fully utilize this flavorful and versatile cut of beef.
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.
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.
An Overview of Basic Knife Cuts
Bryon Freeze
Easy
From dices to juliennes, this tutorial teaches some of the most essential knife cuts.
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.
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.
How to Use a Mandolin
Bryon Freeze
Easy
Learn how to accurately and safely use this helpful slicing tool.
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."
Everything You Need to Know About Salt
Daniel Holzman
Easy
"Salt is the single most important ingredient."
How to Butcher a Beef Heart
Adam Steudle
Intermediate
Butchering a beef heart takes artistry and finesse, but it's worth the effort.
How to Make Rillettes and Rillions
Elias Cairo
Intermediate
One basic preparation with a few additional steps results in two delicious and meaty dishes.
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.
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."
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.
How to Grill a Whole Chicken
Brian Huston
Easy
"I'm going to show you how to grill and serve a whole chicken."
How to Make Tempura
Ralph Scamardella
Intermediate
"A classic Japanese fried item."
How to Prepare the Perfect Steak
Robbie Arnold-Starr
Intermediate
Mastering this kitchen staple is all about the details of the cooking process.
Making Twists and Peels for Cocktails
Neal Bodenheimer
Easy
Citrus twists and peels elevate the drinking experience by imparting acidity and aroma into cocktails.
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.
An Introduction to the Art of Pickling
Paul Virant
Intermediate
"This is the old school way of preserving food."
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.
How to Render Bacon
Josh Laskay
Easy
Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.
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.
An Overview of Common Peppers
Christy Vega
Easy
Peppers can be stuffed or used to add flavor, depth, and heat to a wide variety of recipes.
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.
How to Make the Perfect Pancake
Filippo Gozzoli
Easy
A new technique for creating the perfect, fluffy pancake.
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.
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.
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.
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.
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.
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.
How to Break Down an Onion
Patricio Sandoval
Easy
Learn the fundamental techniques of handling and dicing an onion.
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.
How to Deglaze
Daniel Espinoza
Easy
Mastering this fundamental cooking technique will allow you to produce delicious sauces that perfectly compliment any dish.
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.
Picking The Perfect Bread for Sandwiches
Tommy Habetz
Easy
To make the best sandwich, consider the flavor and texture of the bread as you would with any ingredient that goes inside.
An Overview of Fish Handling and Safety
Carlo Lamagna
Easy
Working with fresh fish can be intimidating, but having the right knowledge about handling and safety can make it a simple and easy task.
How to Make Clarified Butter
Jason Fullilove
Easy
Clarifying butter removes the milk fats and raises the smoke point, allowing you to cook with butter over high heat.
How to Make Traditional Gyoza
Gabriel Rosen
Intermediate
Learn how to make these traditional, pan fried and steamed Japanese dumplings.
How to Make Homemade Lemon Curd
Daniel Oseas
Intermediate
This sweet and tangy lemon curd is perfect for topping toast or filling tarts.
How to Build a Charcuterie Board
Elias Cairo
Intermediate
Learn how to balance flavors and textures to create the perfect charcuterie board.
How to Sear a Piece of Fish
Tynan Gibson
Easy
Learn how to pan cook fish to a perfect golden brown every time.
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.
A Basic Overview of Kitchen Equipment
Bryon Freeze
Easy
Learn everything there is to know about building a well-stocked kitchen.
How to Break Down Fresh Ginger
Simon Majumdar
Easy
The unique flavor of ginger adds warmth and spice to a variety of dishes.
How to Make a Brine
Brandon Boudet
Easy
A well-crafted brine will add depth and flavor to your Thanksgiving turkey.
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.
An Overview of Measuring for Cocktails
Neal Bodenheimer
Easy
Making the perfect cocktail is easy once you know how to measure ingredients with precision.
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.
How to Fry
Ralph Scamardella
Easy
"Anything deep fried really has its own flavor."
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.
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.
An Overview of Fresh and Dry Herbs
Kelly Boyer
Easy
Cooking with herbs will help you build complex flavor profiles.
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."
How to Grill
Roy Choi
Intermediate
"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."
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."
An Overview of Tofu
Michael Gulotta
Easy
Tofu is easy to prepare, and makes for a healthy, delicious, and satisfying meat substitute.
An Overview of Poultry
Bryon Freeze
Easy
Learn how to select and cook all types of poultry, including chicken, turkey, duck, goose.
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.
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.”
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.
An Introduction to Eggs
Jason Fullilove
Easy
Eggs are a simple, wholesome ingredient with many uses and preparations.
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."
An Introduction to Measuring
Bryon Freeze
Easy
Master the art of measuring, one of the most important elements of cooking.
How to Use a Kitchen Torch
Alex Diestra
Easy
Learn how to play with fire in the kitchen, safely and strategically.
How to Make the Perfect Miso Soup
Alex Diestra
Easy
Learn how to make miso soup easily, perfectly, every time.
How to Fabricate Poultry
Bryon Freeze
Easy
Make the most of your poultry purchase by learning how to break down the whole bird.
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.
Overview of Seasoning
Bryon Freeze
Easy
Enhance the flavor of your food by learning about the basics of seasoning and spice.
How to Properly Cook Sausage
Elias Cairo
Easy
Learn the foolproof technique for cooking sausage perfectly every time.
An Overview of Yakitori
Gabriel Rosen
Easy
This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.
An Overview of Lemongrass
Alex Diestra
Easy
Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.
How to Make Cured Salmon Gravlax
Daniel Oseas
Intermediate
This traditional dish is flavored with ginger, dill, and Scandinavian liquor.
How to Break Down Melons
Bryon Freeze
Easy
Perfect for summertime, this technique will show you the basics of handling fresh melons.
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.
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."
How to Make a Classic Hollandaise
Adam Steudle
Easy
A classic, creamy sauce that works with a variety of recipes.
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.
How to Toast and Grind Spices
Simon Majumdar
Easy
Freshly ground spices help build layers of flavor in cooking.
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.
Corn Tortillas
Christy Vega
Easy
These tortillas are easy to make and are sure to impress.
How to Make a Roux
Bryon Freeze
Easy
A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.
How to Assemble a Neapolitan Pizza
Roberto Caporuscio
Intermediate
A true taste of Italian history.
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."
Vegan Enchilada Sauce
Christy Vega
Easy
A flavorful and vegan alternative to Mexican red sauce.
How to Make a Classic Brown Sauce
Bryon Freeze
Easy
This sauce is great for serving with roasted and braised meats.
How to Make a Classic Velouté Sauce
Bryon Freeze
Easy
This is a delicious, well-balanced sauce that tastes like chicken, lemon, and herbs.
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."
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.
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."
How to Make a Traditional Tomato Sauce
Daniel Holzman
Easy
"This is my favorite tomato sauce. It really highlights the flavor of the tomatoes."
How to Make Chicken Stock
Ben Lee
Intermediate
Homemade chicken stock is a great staple to keep around the house.
How to Prepare Baby Back Ribs
Charlie McKenna
Intermediate
Learn to prepare a classic American favorite with a wonderful smoky flavor.
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."
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.
How to Build an Egg Foam
Neal Bodenheimer
Easy
Egg foam adds a uniquely fluffy texture to cocktails, and helps tone down strong flavors.
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.
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.
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.
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.
How to Tenderize Protein
Bryon Freeze
Easy
Tenderizing protein allows for more even cooking and a better, softer texture.
How to Break Down and Cook Eggplant
Michael Gulotta
Easy
Learn two great ways to cook this hearty, versatile vegetable.
How to Make Grits
David Slater
Easy
The creamy texture and rich flavor of homemade grits make a wonderful base for any meal.
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.
How to Properly Temper Eggs
Jason Fullilove
Easy
Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.
How to Make Hushpuppies
Daniel Esses
Intermediate
These cornmeal fritters are traditionally served with seafood, but can be flavored to compliment any meal.
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.
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.
Understanding Paleo Nutrition
Kelly Boyer
Easy
Gain a fundamental understanding of this popular eating lifestyle.
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.
How to Prepare Couscous
Kelly Boyer
Easy
Couscous, both a grain and a pasta, is a versatile ingredient high in vitamins and minerals.
The Basics of Confit
Josh Laskay
Intermediate
“Confit is technically cooking something in its own fat.”
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.
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.”
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."
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."
How to Muddle a Cocktail
Jeff Leanheart
Easy
"Muddling started with hiding that there was actual booze in a cocktail during Prohibition."
How to Make a Classic Garam Masala
Simon Majumdar
Easy
This staple spice blend will give any Indian dish authentic, complex flavor.
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.”
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.
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.
How to Make Ravioli
Carmen Quagliata
Intermediate
"This technique can be used for whatever your favorite filling might be."
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."
How to Break Down an Avocado
Bryon Freeze
Easy
The first step in cooking with avocados.
How to Make Ganache
Rose Lawrence
Easy
This luscious chocolate dessert sauce can be used as a glaze, a frosting, and a filling.
An Introduction to Leaveners
Rose Lawrence
Easy
Chemical leaveners are greatly responsible for providing baked goods with just the right texture and flavor.
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.”
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."
How to Prepare Chicago-Style Italian Beef
Joe Zucchero
Intermediate
"Italian beef is strictly Chicago and only Chicago."
How to Assemble a Traditional Reuben Sandwich
Jake Dell
Easy
"Everybody knows a reuben, everybody loves a reuben."
How to Make a Western Carolina BBQ Sauce
Charlie McKenna
Easy
A simple, vinegar-based BBQ sauce.