How to poach an egg, with great results every time. Simple poached egg recipe.
A method for easily and cleanly getting corn kernels off of a cob, using a bundt pan to catch hold the corn cob and catch the kernels.
How to easily cure your own corned beef, with beef brisket, pickling spices, and salt.
How to make ricotta cheese at home, with whole milk, yogurt, vinegar, and cream.
A visual guide with instructions to boiling and eating fresh New England lobster.
Take your recipes up a notch with the nutty aroma of browned butter. It's easy!
How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Video included.
Step-by-step photos and instructions on how to clean leeks, 2 ways, chopped for soup and for whole leeks.
How to cook and eat an artichoke, with step-by-step instructions and photos.
How to cut a mango into cubes, an easy, tried-and-true method. Step-by-step instructions with photos showing how to peel and dice mangoes.
Step by step instructions on how to cut a pineapple, so you keep the sweetest and juiciest parts.
How to cut open and de-seed a pomegranate. Step-by-step instructions with photographs.
How to simply and easily cut and peel an avocado. Photos and step-by-step instructions.
How do you cut and prepare prickly pear cactus? Carefully. Here's a step-by-step guide with photos and recipe suggestions.
Step-by-step photo tutorial on how to French cut a rack of lamb roast.
Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza.
Classic holiday gingerbread house. How to make a gingerbread house with step-by-step instructions and photographs.
A how-to guide on making a lattice top for your homemade pies. Step-by-step instructions with photographs.
Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
When was the last time you tasted authentic butterscotch? A classic butterscotch sauce recipe with brown sugar, butter, and cream.
Two tried and true methods for making homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other method requires sauteing chopped pieces of backs and wings first, before simmering with water and veggies. Chicken stock recipe.
Homemade corn tortillas recipe, with step-by-step instructions and photos.
Make your own homemade croutons, on the stovetop, toasted in butter.
Step-by-step guide for making fruit leather, puréed fruit, spread out and dried, then rolled up to store. A great way to use up excess fruit of the season.
Two easy gravy recipes with photos and step-by-step instructions.
Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
Perfectly fresh and crunchy homemade tortilla chips, fried, baked, or microwaved.
Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.
Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.
Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
Make delicious soup with stock from chicken feet. The rich gelatin of the feet create a rich and nutritious stock.
How to make your own homemade vanilla extract, it's easy! All you need are vanilla beans, vodka and a glass jar.
So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
Butternut squashes can be intimidating to cut, can't they? Here's a safe and sure method.
How-to guide with step-by-step instructions and photos on how to peel and devein shrimp.
Tips and advice on how to put together a cheese plate, either as an appetizer, or an end of dinner course. How to select, store, and serve cheese. How to make a cheese board.
How to make homemade horseradish by grating horseradish root and adding vinegar.
Step-by-step detailed instructions and photos on roasting a goose.
A guide on how to roast chile peppers over a gas flame. Including photos and a step-by-step instructions.
Step-by-step instructions for how to separate eggs, with photos. Easy enough for kids to do.
Have you ever had trouble keeping fresh herbs fresh? This super easy trick keeps fresh herbs useable for a couple of weeks.
Simple photo tutorial on how to trim an artichoke down to its heart.
Don't have a smoker? Smoke ribs on your Weber grill, low and slow. Step-by-step instructions on how to smoke meat on your kettle grill.
Homemade popsicle recipe. Easy to make your own juice popsicles, with concentrated juice or lemonade.
There's nothing better than homemade grape juice. Step-by-step instructions with photos on how to make your own grape juice from scratch.
Red bell peppers, charred and roasted, preserved in vinegar, lemon, garlic, oil marinade. Canned roasted bell peppers.
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method.
Several pie crust recipes - an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.
How to make a perfect batch of popcorn, with no burnt kernels. Easy popcorn recipe.
A method for poaching chicken which retains all the chicken's flavor and juices without overcooking the breast meat.
A guide for how to render bacon fat for use in cooking.
Easily check for the doneness of meat without using a thermometer by comparing how the meat feels with the feeling of your hand as you touch different fingers together.
Michael Ruhlman on how to make 3 variations of a classic vinaigrette salad dressing following a 3 to 1 oil to vinegar ratio.
How to use a mason jar with your blender to whip or chop things right into the jar.
How hot is that jalapeno? Here's a tip to help gauge the level of heat before you buy or pick the pepper.
The quick way to soften butter for baking, with a little wax paper and a rolling pin.
Have leftover Parmesan rinds? Toast them for a quick and tasty snack.