Cooking Basics & Kitchen Equipment

112 Cooking Basics & Kitchen Equipment Videos

Scallion Pancakes with Dipping Sauce
Scallion Pancakes with Dipping Sauce
This recipe for scallion pancakes uses a method that produces crispy, gorgeously…
Published: September 2016
Buying a Baking Stone
Buying a Baking Stone
The best baking stone in the world does you no good if it is not the proper fit …
Published: September 2010
Choosing an Inexpensive Ice Cream Maker
Choosing an Inexpensive Ice Cream Maker
We pitted inexpensive ice cream makers against their pricey counterparts to see …
Published: September 2010
Tomato Paste 101
Here we demystify this kitchen staple and illustrate the best methods for storin…
Published: September 2010
Spinach Primer
There are three main types of spinach most commonly found in the produce section…
Published: July 2010
Emulsifiers
Emulsifiers
Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to a…
Published: September 2009
Using Portion Scoops
Using Portion Scoops
In the test kitchen, we use portion scoops for everyday tasks. Here's why they m…
Published: September 2009
Using Twine to Tie a Roast
Using Twine to Tie a Roast
To ensure that a roast maintains its shape and heats evenly while cooking, we ti…
Published: July 2009
Muffin Tins 101
Muffin Tins 101
A poorly designed muffin tin can turn baking into a messy chore. And are muffin …
Published: May 2009
Scoring the Fat
Scoring the Fat
Fat tends to shrink much more than meat during cooking and can squeeze the meat,…
Published: March 2009
Checking the Temperature of a Bone-In Chop
Checking the Temperature of a Bone-In Chop
Use this method to maximize the amount of perfectly-cooked meat.
Published: March 2009
Making a Parchment Pouch
Making a Parchment Pouch
Cooking food in parchment paper makes for a nice presentation, but it can be dif…
Published: March 2009
Disposing of Used Oil
Disposing of Used Oil
Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a…
Published: January 2009
Getting to Know Your Broiler
Getting to Know Your Broiler
When it comes to indoor cooking, nothing adds a good, smoky char to food like a …
Published: January 2009
Stir-Fry Success
Stir-Fry Success
Follow these tips to always ensure a successful stir-fry.
Published: September 2008
Mincing Thyme
Mincing Thyme
The trickiest part of mincing thyme is removing the miniscule leaves from the st…
Published: July 2008
Pitting Olives
Pitting Olives
We use a few different techniques for pitting olives depending on olive type. So…
Published: July 2008
Slicing Fennel
Slicing Fennel
Once you've taken out the core, slicing fennel is easy. And if you want to grill…
Published: July 2008
Making Pasta
Making Pasta
There are a few tips to ensure your pasta comes out perfectly cooked every time.…
Published: May 2008
Choosing a Pastry Bag
Choosing a Pastry Bag
Canvas is traditional, but we found other materials make a better bag. In a pinc…
Published: March 2008
How Do I Know When My Pan is Hot Enough?
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 scorc…
Published: November 2007
Removing Fat and Skin from Chicken
Removing Fat and Skin from Chicken
A lot of bone-in skin-on chicken breasts have extra fat and skin that won't cris…
Published: September 2007
Mincing Oregano
Mincing Oregano
There are a few general guidelines you should follow when mincing herbs like ore…
Published: July 2007
Peeling and Deveining Shrimp
Peeling and Deveining Shrimp
We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple …
Published: July 2007
Taking Care of Knives
Taking Care of Knives
A sharp knife is essential for both safety and performance. Here's a simple test…
Published: July 2007
Basic Knife Skills
Basic Knife Skills
Good knife skills are invaluable. They'll improve the flavor of your dishes, spe…
Published: July 2007
Butterflying a Game Hen
Butterflying a Game Hen
Removing the backbone makes it easier to cook a Cornish game hen evenly and to c…
Published: July 2007
Slicing on the Bias
Slicing on the Bias
Lots of recipes call for slicing meat, poultry, or vegetables on the bias. Here'…
Published: July 2007
Maintaining a Cast-Iron Skillet
Maintaining a Cast-Iron Skillet
Cast-iron skillets will last for decades if you take care of them properly. If y…
Published: September 2007
Selecting the Right Pan for Pan Sauces
Selecting the Right Pan for Pan Sauces
Pan selection makes a big difference in the flavor of the finished sauce. Nonsti…
Published: September 2007
How Do I Know When a Sauce has Reduced Sufficiently?
How Do I Know When a Sauce has Reduced Sufficiently?
The best way to gauge the amount of sauce depends on the recipe and the pan you'…
Published: September 2007
Protecting Nonstick Pans
Protecting Nonstick Pans
The delicate coating on nonstick pans requires extra care on the stove, during c…
Published: September 2007
Storing and Chopping Nuts
Storing and Chopping Nuts
Nut oils can quickly go rancid if exposed to light or heat. Here's the best way …
Published: July 2009
Removing Stains from Plastic Cutting Boards
Removing Stains from Plastic Cutting Boards
If no amount of scrubbing will remove a stain from your plastic cutting board, h…
Published: March 2010
Pan Sauces
Pan Sauces
We rework classic French pan sauces to reduce the fat and punch up the flavor. F…
Published: September 2007
A Cleaner Kitchen
When your sink can harbor more bacteria than your garbage can, it is important t…
Published: January 2010