• Supermarket Chile Primer

    Endless varieties allow for confusion. We have a few guidelines on how to tell them apart.

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  • How Cheese Melts

    Cheese doesn't actually melt in the true sense—not like an ice cube. Its melting properties are dependent on its age and moisture level.

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  • How to Seed a Cucumber

    Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.

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  • Spinach Primer

    There are three main types of spinach most commonly found in the produce section of most supermarkets.

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  • Argentine Steaks with Chimichurri Sauce

    With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.

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  • Ultimate Banana Bread

    If you want to make a moist, tender loaf with over-the-top banana flavor, you need to think like a mad scientist.

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  • Sweet Cherry Pie

    Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree.

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  • Stuffed Chicken Breasts

    Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

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  • Memphis-Style Barbecued Spareribs

    Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.

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  • Spinach Salad with Carrot, Orange, and Sesame

    While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

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  • Deep-Dish Quiche Lorraine

    Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

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  • Stir-Fried Shrimp

    If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

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  • Creamy Gazpacho Andaluz

    Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

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