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  • Enchiladas Verdes

    The bright taste of their quick-cooking sauce gives enchiladas verdes an edge over the "red" kind. But not if the sauce is watery and lacks good green chile flavor.

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  • Old-Fashioned Burgers

    Sixty years ago, drive-in burgers were synonymous with freshly ground high-quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.

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  • Preparing Old-Fashioned Burgers

    Shaping the patties sounds mundane, but it's a critical step. Proper shaping is crucial for burgers with nooks and crannies that are perfect for catching cheese.

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  • Roasting Peppers

    Our unique method for roasting peppers is easier than conventional methods and produces more even results.

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  • Salting Vegetables

    Not only will it add seasoning and remove some of the moisture, salting can also improve the texture of your vegetables.

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  • Summer Vegetable Gratin

    Layering summer’s best vegetables into a gratin can lead to a memorable side dish, or a watery regret. This French casserole deserves better.

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  • Grilled Sausages

    This classic pairing sounds tailor-made for the grill, but the reality is often crunchy, charred onions and dry sausages.

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  • Slicing Fennel

    Once you've taken out the core, slicing fennel is easy. And if you want to grill the fennel, then simply leave the core intact.

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  • Lighting Charcoal

    Lighting fluid can impart harsh, acrid flavors to food. What's the best way to light charcoal so you can maximize the flavor of your grilled food?

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  • Sicilian Eggplant Relish (Caponata)

    This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish, but not if the vegetables are mushy and the flavors out of balance.

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  • Coring and Seeding Tomatoes

    Different types of tomatoes require different coring and seeding techniques in order to remove the excess liquid.

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  • Toasting Pine Nuts

    Toasting pine nuts maximizes their nutty flavor, but be careful as they burn easily. Shake the pan often to avoid scorching.

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  • Greek Cherry Tomato Salad

    How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice. Begin by quartering the tomatoes.

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  • Pasta with Olives, Garlic, and Herbs

    Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?

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  • Pitting Olives

    We use a few different techniques for pitting olives depending on olive type. Some olives can be pitted with your fingers. Others need a more firm treatment.

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  • Peach Shortcakes

    Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if you're stuck with hard, mealy supermarket peaches?

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  • Prepping Peaches

    When baking peaches in a dessert, the delicate skin can easily turn leathery. To avoid this problem, it needs to be removed. Here's how.

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  • Blueberry Pie

    Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.

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  • Tapioca

    Tapioca thickens stews and sauces, and it protects fresh fruit flavor in a pie. But just what is tapioca and what type should you use?

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  • Serving Pie

    Without a sharp and steady pie server, and the right slicing technique, dessert can go from flawless to fractured in moments.

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  • Silicone Spatulas

    Newfangled silicone spatulas are too flimsy, too rigid, weirdly shaped, or uncomfortable to hold. Do any avoid these problems and deliver a better tool?

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  • Mincing Thyme

    The trickiest part of mincing thyme is removing the miniscule leaves from the stem. You'll want to make sure you wash the herbs and dry them first.

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  • Grilled Bone-In Chicken Breasts

    The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the fire.

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  • Cleaning the Grill Grate

    Cleaning the grill grate is critical if you don't want your food to stick to the bars. The secret relies on heat, a good grill brush, and vegetable oil.

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July/August

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