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  • Pan-Seared Thick-Cut Steaks

    The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?

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  • Cuts of Steak

    Beefy flavor comes from the fat in the meat, so when comparing different cuts, you'll want to find the balance of marbling and tenderness.

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  • Prepping Steaks for Cooking

    You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just the right size for one person.

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  • Differences Between Grades of Beef

    American beef is classified into three grades according to fat content: prime, choice, and select. Here, we show you the differences.

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  • Importance of Allowing Steaks to Rest

    Don't be tempted to skip this final step. Cutting into your steaks too early means they will leak liquid and lose much of their flavor.

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  • When to Salt Steaks

    You should salt steaks well in advance or right before cooking. Why? This time-lapse video shows exactly how salting works.

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  • Grilled Blackened Red Snapper

    Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

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  • Flipping Fish on the Grill

    Losing a fillet through the grates is an expensive mistake. To avoid it, begin by placing your fish perpendicular to the grill grates.

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  • Scoring Fish

    Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly mistake and the potential for uneven cooking.

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  • Italian Chicken with Sausage and Peppers

    Once you solve the problems of greasy sauce and flabby skin, this Italian-American skillet dish makes a great weeknight meal.

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  • Browning Chicken

    Many of our recipes call for chicken to be browned. Getting the skin properly browned makes a huge difference in the flavor of the finished dish. Here's some troubleshooting advice.

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  • Cutting Bone-In Chicken Breasts

    Cutting bone-in meat can seem daunting, but it isn't difficult if you use the right knife and the right technique.

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  • Selecting a Chef's Knife

    Do you need an 8-inch or a 10-inch knife, or both? It depends on what you use your knife for on a daily basis. An 8-inch knife can be used for just about anything.

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  • Korean Grilled Short Ribs - Kalbi

    Koreans know how to take tough short ribs and transform them into tender barbecued beef in just minutes. Could we learn from their example?

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  • Preventing Flare-Ups on the Grill

    Flare ups should be avoided whenever possible. There are a few easy steps you can take when prepping both the meat and the grill to help prevent them.

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  • Buying Ribs

    It's difficult to find the style of short ribs traditionally used in Kalbi in American markets. Here's the best cut to use instead.

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  • Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas

    We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

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  • Chopping Cauliflower

    Cutting a cauliflower into even florets isn't hard. You'll want to remove the green leaves and the stems. Then cut the cauliflower in half.

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  • How to Tame Curry that is Too Spicy

    You can tame the heat of chiles both before and after adding them to the curry. Be sure to remove the chile seeds before you cook, or add fat to the dish afterward.

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  • Four-Cheese Lasagna

    Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce.

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  • Soaking No-Boil Lasagna Noodles

    When using no-boil noodles in lasagna, try soaking the noodles to prevent them from absorbing too much moisture during cooking.

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  • Asparagus Omelet

    How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the most important tips is to let it cook off the heat.

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  • New York-Style Crumb Cake

    We wanted to bring this New York classic home, but not from the supermarket. The best version starts with the perfect crumb topping.

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  • Selecting a Cake Pan

    When choosing a baking pan, it's important to consider both the shape and material of the pan. Look for straight edges to produce evenly shaped baked goods.

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  • Preparing Cake Pans

    A little extra foil or parchment paper makes removing a cake from its baking pan much easier. Here's how to make the perfect sling.

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  • Substituting All-Purpose Flour for Cake Flour

    Cake flour contains less protein than more common all-purpose flour. Here's why it makes a difference in our crumb cake recipe.

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  • Better Bran Muffins

    We wanted a bran muffin that didn't require a trip to the health food store. Our recipe begins by opening a cereal box.

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  • Preparing a Charcoal Grill for Cooking Steaks

    Many of our grilling recipes call for a two-level fire. But what is a two-level fire and how do you build one? Here's what you need to know.

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  • Slicing Flank Steak Against the Grain

    Flank steak can be a little tough unless you slice it properly. You want to be sure to cut it against the grain to avoid overly chewy meat.

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  • Slicing Sirloin Tip or Skirt Steak

    Sirloin tip and skirt steak can both be a little tough if you don't slice them properly. Be sure to slice against the grain for pieces that are easier to chew.

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  • Crushed Tomatoes

    We spent weeks tasting crushed tomatoes and researching how they're canned to figure out which brands taste the freshest and why.

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  • Avoiding Overmixing the Batter

    Quick bread and muffin recipes often include a warning not to overmix the batter. Here's why it's important and how to know when to stop mixing.

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2007

May/June

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