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  • Testing Hybrid Chef's Knives

    Gyuto knives combine the best elements of Japanese and European knives. We wondered if they could perform better than our favorite, inexpensive chef’s knife in a number of common kitchen tasks.

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  • Triple-Chocolate Mousse Cake

    Each distinct layer highlights a different chocolate flavor and requires unique preparation. Our recipe lets you build the entire cake in a single pan.

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  • Maximizing Flavor of Saffron

    Blooming saffron in water allows a little bit of spice to go a long way. At upward of $150 an ounce, extracting the most possible flavor is essential.

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  • Making Chocolate Curls

    They may look like a fancy garnish, but the technique for scraping delicate curls from blocks of chocolate is actually quite simple. Here’s how.

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  • Prepping Scallops

    Sea scallops are often sold with an extra piece of muscle attached to the side. If left on the shellfish, it will cook up tough and flavorless. Here’s how to remove it.

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  • Slicing Soft Cakes

    We found that knives tend to crush soft cakes. A cheese wire is far better for slicing. If you don’t have a cheese wire, an acceptable stand-in can be found in the medicine cabinet.

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  • Wet Vs. Dry Scallops

    Wet scallops have been treated with chemicals to extend their shelf-life. If you are unsure which kind you purchased, here is a quick way to tell for sure.

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  • French Pork and White Bean Casserole

    Sausage, beans and a homemade breadcrumb topping come together for a traditional French favorite. We shortened the multi-day cassoulet recipe into an afternoon affair.

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  • Chicken Bouillabaisse

    Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse worked just as well with chicken. A finishing blast from the broiler ensures the chicken skins will be nice and crisp.

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  • Crisp Roasted Potatoes

    Roasted potatoes don’t need to be chewy and tough. Our technique is simple, and it promises perfectly crisp potatoes each and every time.

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  • Sauteed Peas with Shallot and Mint

    The addition of shallot and mint offers a subtle but welcome boost to the crisp, sweet flavor of frozen peas.

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  • Horseradish-Crusted Beef Tenderloin

    A nice flavorful crust brightens up an otherwise dull cut of meat, but getting it to stick was a challenge. Here’s how we did it.

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  • Pan-Seared Scallops

    Searing the scallops in batches ensures they will all cook through completely and evenly.

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  • Best Shortbread

    Follow these steps for perfect shortbread with a crumbly texture that isn’t overly dry.

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  • Old-Fashioned Stuffed Turkey

    Here is how to prepare the ultimate traditional turkey with moist breast meat, crisp skin, and flavorful stuffing.

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  • How to Make Duck Confit

    Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

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2009

November/December

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