Cooking Basics & Kitchen Equipment

114 Cooking Basics & Kitchen Equipment Videos

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
Mincing Oregano
Mincing Oregano
There are a few general guidelines you should follow when mincing herbs like ore…
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
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
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
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
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
Emulsifiers
Emulsifiers
Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to a…
Published: September 2009
How to Use a Mortar and Pestle
How to Use a Mortar and Pestle
When using a mortar and pestle, fight against your inclination to use an up and …
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
How to Prevent Proteins from Sticking in a Pan
When you try to flip a piece of protein—like chicken, beef, or fish—too soon, it…
Published: March 2018
5 Surprising Uses for Lemons
Here are five innovative ways to put lemons to work in your kitchen, from keepin…
Published: March 2018
3 Tips for Buying Extra-Virgin Olive Oil
Getting your hands on the freshest extra-virgin olive oil is just as important a…
Published: March 2018
Cast-Iron Skillets: Enameled vs. Traditional
Pricey enameled pans offer several advantages over the traditional kind. 
Published: March 2018
How to Clean Leeks
Our method washes away all the grit. 
Published: March 2018
Why You Should Invest in Fully Clad Cookware
After testing dozens of pots and pans over the years, we've concluded that it's …
Published: March 2018
How to Cook with Aged Cheese
We explain why aged cheeses tend to turn greasy and gritty when heated, and offe…
Published: March 2018
Store These 5 Ingredients in the Freezer
Its super-cold temperature will preserve the freshness and flavor of coffee, bay…
Published: March 2018
Tips for Buying Ground Beef
When you don't have time to grind your own burger meat, shop smart with these gu…
Published: March 2018
Three Basic Types of Salt
Table, kosher, and sea salt are the three you should keep in your kitchen. They …
Published: March 2018
What Is the Best Silicone Spatula?
Our favorite makes it easy to stir and fold; strikes the right balance between r…
Published: March 2018
How to Hack Your Cast-Iron Skillet
It's no secret your cast-iron skillet is a kitchen workhorse. But it also has a …
Published: March 2018
How to Buy the Freshest Eggs
Perfect poached or fried eggs should start with the freshest eggs possible. Unle…
Published: March 2018
Why You Should Melt and Temper Chocolate in the Microwave
Melting chocolate in the microwave is much quicker and more efficient than the o…
Published: March 2018
Green Skillets
Green Skillets
Eco-friendly nonstick skillets promise to help the planet while they cook your d…
Published: September 2009
Which Chicken Part is Cheapest?
We priced breasts, thighs, drumsticks, and wings to see which was the most econo…
Published: February 2018
Do You Need to Rinse Rice?
Guidelines for when rinsing rice is important and the best way to do it.
Published: February 2018
What's the Best Way to Ripen Avocados?
Is there really a way to quickly ripen avocados? In this video, we unpack the sc…
Published: February 2018