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  • Drop Biscuits

    We wanted a simple, tender biscuit that could be easily broken apart and eaten piece by buttery piece.

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  • Shelf-Life of Baking Powder

    In time, baking powder can lose its leavening ability. A simple test can determine if your baking powder is still usable.

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  • Mashed Potatoes and Root Vegetables

    Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a great idea, but the mash turns out too watery, too sweet, and too bitter.

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  • Preparing Parsnips

    When it comes time to prepare parsnips, the secret is to remove the fibrous core. We suggest you use a paring knife for the task.

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  • Preparing Celery Root

    With a chef’s knife and the proper technique, preparing this root vegetable is a cinch. Be sure to first cut off the ends before removing the tough, knobby skin.

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  • Glazed Spiral-Sliced Ham

    Here is everything you'll need to know to produce a top-notch glazed ham that is always moist and tender. Begin with a hot water bath.

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  • Carving a Ham

    With the right technique and a sharp chef's knife, carving a ham is relatively easy. Be sure to first know what type of ham you're slicing.

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  • Roast Turkey Breast

    With a little prep work, it's simple to roast a whole turkey breast with moist, juicy meat and the guarantee of really crisp skin.

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  • Buying V-Racks

    A V-rack makes a huge difference when roasting poultry. Elevating the food allows the oven's heat to circulate around the meat or poultry evenly.

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  • Making All-Purpose Gravy

    Sometimes there aren't enough pan drippings from a roast to make the flavorful gravy you and your guests were looking forward to. This recipe is a great substitution.

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  • Tiramisu

    This new Italian classic has become a sad, soggy, tired excuse for a dessert. Could we inject new life into a dish whose name translates as "pick me up"?

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  • Separating an Egg

    There are two methods to separate an egg: using your hand or using the shell. Both work, but there is one we prefer.

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  • Making Pie Dough

    It took us more than 100 tries, but we finally came up with a foolproof, moist, supple pie dough that's easy to roll out.

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  • Rolling Dough

    Pressing too hard when rolling can result in an amoeba-like object that you will have to patch up or re-roll.

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  • Can I Make Foolproof Pie Dough Without a Food Processor?

    Yes, you can make our foolproof pie dough without a food processor. The trick is to use a standing mixer and to follow these steps.

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  • When Should I Take Apples out of the Microwave?

    Correctly precooked apples are essential for a successful pie. Too little cooking means runny juices and a soggy pie. Too much, and the apples become mushy.

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  • Trimming the Fat

    The line of fat in a boneless chuck eye roast should be removed. Here's the simple way to complete the task using a paring knife.

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  • French-Style Pot Roast

    This 17th-century dish relies on lardoons, pork trotters, and a 48-hour marinade to create the ultimate pot roast. It's time to bring this recipe into the 21st century.

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  • Tying Meat

    Why we recommend tying the meat in our recipes for roasts.

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  • Stir-Frying Meat

    It’s important to make sure the pieces of meat aren’t overcrowding the pan. So we suggest cooking in batches, about 6 ounces of meat in a 12-inch skillet.

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  • How Do I Know When My Pan is Hot Enough?

    It’s important to add food to a properly heated pan to prevent sticking or scorching. Here are some of the clues to look for to know when your pan is ready.

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  • Making Sticky Rice

    Rinsing and draining the rice before cooking allows some starches to wash away and releases others, making the rice sticky.

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  • Pan-Roasted Pear Salads

    Could we find a way to make lackluster, out-of-season pears shine in a holiday salad? The secret was sugar and the right cooking technique.

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  • Washing and Storing Salad Greens

    Drying salad greens is just as important as washing them, as dressing will not cling properly to wet greens.

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  • Buying a Rimmed Baking Sheet

    A heavy-duty rimmed baking sheet is a workhorse that every cook should keep in their kitchen. But which one should you buy?

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  • Apple-Cranberry Pie

    We wanted to combine these two classic fall fruits so that the full flavor of both came through and the crust remained crisp.

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  • Pie Dough

    We wanted a recipe that consistently results in tender, flavorful dough. Vodka was one of the key ingredients.

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  • Making Turkey Gravy

    Creating the best turkey gravy takes some time and effort. Here we detail the steps necessary to create an unforgettable gravy that's worthy of a turkey dinner.

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  • Beef and Vegetable Stir-Fries

    With the proper technique, you can consistently produce a great stir-fry. We suggest you cook the meat first, and brown it in batches.

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November/December

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