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  • Muffin Tins 101

    A poorly designed muffin tin can turn baking into a messy chore. And are muffin tin liners really necessary?

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  • Quick Tomato Sauce

    A quick tomato sauce that comes from a can but has plenty of fresh tomato flavor.

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  • Maple-Glazed Pork Tenderloin

    Tender but bland pork tenderloin needs a big flavor boost. Here’s how to make a glaze that really sticks.

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  • Shrimp Tempura

    To create a light, crisp coating on these quick-fried fritters, we turned to our liquor cabinet.

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  • Grilled Beef Teriyaki

    Here's how to bring the sweet and salty flavor of grilled steak teriyaki out of the restaurant and into your backyard.

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  • Gas-Grilled Salmon Fillets

    It’s not the seasoning or the cooking that’s confounding. It’s getting the fish off the grill in one piece.

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  • Grilled Vegetables

    We paired up vegetables that cooked at similar rates to ensure perfectly grilled mixed vegetables every time.

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  • Blueberry Muffins

    The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

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  • Perfect Chocolate Chip Cookies

    We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

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  • Marinating Meat

    Instead of a bowl, we recommend marinating meat inside a ziplock bag. The bag allows the marinade to come into contact with every surface of the meat.

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  • Preparing Vegetables for Tempura

    Adding vegetables to your shrimp tempura turns an appetizer into a full meal. We like frying vegetables that take minimal prep work.

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  • Preparing Vegetables for Grilling

    Preparing vegetables for the grill is all about maximizing the surface area to increase flavorful browning.

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  • Buying the Right Size of Shrimp

    The problem with buying shrimp is that there’s no standard for labeling them, so one store’s jumbo may be the next one’s large. But there is another method to ensure that you're getting the right size shrimp.

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  • Using Bricks for Italian-Style Grilled Chicken

    Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps maximize flavorful browning and produces ultra-crisp skin.

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  • Italian-Style Grilled Chicken

    What do a pair of bricks have to do with juicy, crisp-skinned chicken?

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2009

May/June

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