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  • Cutting Stew Meat

    Instead of using prepackaged stew meat, we prefer to purchase a whole cut of meat and cut it into stew meat ourselves.

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  • Blind Baking a Pie Shell

    We develop a method for blind baking (prebaking) a pie shell when specific instructions aren’t given.

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  • Hungarian Beef Stew

    Stew overloaded with vegetables and sour cream give goulash a bad name. We wanted to set the record straight.

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  • Rustic Dinner Rolls

    Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.

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  • Roasted Sweet Potatoes

    Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet spot, was it time to throw out a cardinal rule of roasting?

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  • Stuffed Portobello Mushrooms with Spinach and Goat Cheese

    We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

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  • Sauteed Green Beans with Garlic and Herbs

    Parboiling, shocking, drying, sauteing - do you really need a four-step process to produce tender, evenly cooked beans?

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  • Slow-Roasted Turkey

    Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?

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  • Pumpkin Pie

    If any Thanksgiving tradition deserves a fresh approach, it’s this one.

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  • Stovetop Roast Chicken

    One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

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  • French Butter Cookies (Sables)

    These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.

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  • Free-Form Rustic Dinner Rolls

    Less handling is the key to an airy, chewy texture.

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  • Properly Proofed Dough

    A reliable way of telling if your dough is ready for the oven.

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  • Portobello Mushrooms

    Here’s how to buy, store, and clean this giant of the mushroom family.

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  • Garlicky Shrimp Pasta

    We find a way to cook with delicate shrimp, volatile garlic, and a generous amount of oil without making a mess of our kitchen.

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  • Turbinado and Demerara Sugar

    We use these coarse-textured, "raw" sugars in our recipes from time to time, but mainly just as an accent.

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  • Adding a Decorative Edge to a Pie Shell

    Here are a few different ways to add a decorative edge to your pie crust.

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  • Testing Slicing Knives

    Producing thin, even slices of meat can be next to impossible if you don’t have the right knife.

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  • Dicing Potatoes

    Cutting potatoes into the perfect dice for purposes of aesthetics and even cooking can be tricky. After all, potatoes don’t grow in perfect cubes.

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  • Dicing Onions

    The best method for dicing onions provides enough knife control and eliminates the possibility of an accident.

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  • Mincing Carrots

    Here’s how we turn the odd shape of a carrot into evenly minced pieces.

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  • Turkey Safety

    There are a few things to know about safety when getting your holiday bird to the table.

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  • Checkerboard Cookies

    Here are the foolproof steps to create this simple but striking cookie.

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2008

November/December

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