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  • Spanish Tortilla

    This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omelet. If we could cut down the amount of olive oil it cooks in, the dish would make a perfect simple supper.

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  • Garlic Mayonnaise

    Intensely flavored garlic mayonnaise is a popular condiment in Spanish tapas bars, and the perfect sauce for our Spanish Tortilla.

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  • Perfectly Browned Pancakes

    The first pancake in a batch of pancakes often comes out unevenly browned, with a spotty surface. To keep your pancakes spot free from the get go, here is what to do.

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  • Best Buttermilk Pancakes

    We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

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  • Best Substitute for Buttermilk

    If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real buttermilk on hand, there are a few substitutes that can be made with everyday pantry ingredients.

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  • Baking Powder vs. Baking Soda

    Oftentimes, recipes call for both, such as in our buttermilk pancakes. Here’s why.

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  • Easier French Fries

    Classic crisp French fries with half the oil and no double-frying? We burned through 50-odd pounds of potatoes to land on an uncommonly easy approach.

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  • Cutting French Fries

    Evenly cut potatoes are the first step to perfect French fries. Start by slicing off a quarter inch off of one of the long sides to create a flat surface for the potato to sit on.

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  • Grill-Roasted Boneless Turkey Breast

    Notoriously dry turkey breast is tricky enough to roast indoors using the oven. So how do you keep it moist and tender on the grill?

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  • Boning a Turkey Breast

    With a boning knife or a chef’s knife, it's easy to get two boneless skinless turkey breast halves out of a whole breast.

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  • Grilled Stuffed Flank Steak

    These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smoky meat with a filling that stays put required making them ourselves.

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  • Using Twine to Tie a Roast

    To ensure that a roast maintains its shape and heats evenly while cooking, we tie it securely with butcher’s twine. Here are our two favorite knots to use.

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  • Butterflying a Flank Steak

    Butterflying a flank steak is simple if you choose the right size and shape.

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  • Individual Fresh Berry Gratins

    Baking berries and custard into a gratin should yield firm but juicy fruit, a creamy topping, and a crisp crust.

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  • Grill Cookware

    Grill cookware promises to make it easier to grill small chunks of food so they don't fall into the fire. But can it give you the same results as grilling directly on the grates?

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  • Cooking Eggplant

    Properly sauteing eggplant is simple if you follow these steps.

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  • Best Grill-Smoked Pork Chops

    To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we couldn't let the chops lie down on the job.

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  • Pasta alla Norma

    Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian-style—but the tale turns tragic if it’s dense and greasy.

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  • Storing and Chopping Nuts

    Nut oils can quickly go rancid if exposed to light or heat. Here's the best way to store and chop nuts.

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  • How to Make Chopped Salads

    Watery vegetables can ruin even the most well-composed chopped salads. Follow these steps to avoid falling victim to this common pitfall.

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  • Pasta with Tomato and Almond Pesto

    Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.

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July/August

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