How-To


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How-To's

How to Make Sauerkraut

Welcome to the world of fermentation, one of the lost culinary techniques that’s becoming popular again. This ancient process uses only salt (and sometimes water) to alter the flavor and texture of foods. Here, a humble head of cabbage becomes tangy, zesty, effervescent sauerkraut.

How to Make a Stuffed Pork Loin

Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.

How to Prep Onions Like a Pro

Onions play an integral role in virtually everything you cook, so knowing how to make the basic cuts is an indispensable skill.

How to Bread Chicken

When it comes to chicken, or any protein, for that matter, it’s hard to top crusted (or breaded) cutlets. The challenge is how to get a flavorful, crispy crust while still ending up with juicy meat. With these tips in hand, you’ll crack the crusting code.

How to Make Homemade Cavatelli Without a Machine

Homemade cavatelli is possible with just six easy steps (including making pasta dough from scratch!). Here's how to make homemade cavatelli without a machine.

How to Use a Bamboo Steamer

The art of steaming is easy with one of these ordinary, inexpensive tiered bamboo steamer baskets. But if you’ve never used one, we’ll walk you through the process of how to set one up so you can steam practically anything — fish, vegetables, dumplings, and more.

How to Make Japanese Milk Bread

If you’ve never heard of milk bread, you’re in for a treat. Using a special technique and following our step-by-step tutorial, you’ll soon be creating the most incredible, pillowy soft, subtly sweet, and airy bread (or rolls) you’ve ever tasted. Trust us.

How to Make Yogurt at Home

Creamy homemade yogurt is so luscious in taste and texture, and so simple to make, once you try it, you may never purchase it again.

How to Make Classic Hollandaise Sauce

One of the five French “mother” sauces, hollandaise is buttery, rich, and really showcases your skill.

How to Fix Broken Hollandaise Sauce

When hollandaise “breaks,” it can usually be fixed. And if you know what to look for, you can save the sauce before it breaks.

How to Make Homemade Corned Beef

Enjoy this St. Paddy’s Day favorite like never before when you make it yourself! A few spices and a little time are all you need for this flavor-packed, tender homemade corned beef.

How To Spatchcock a Turkey + Our Juiciest Turkey Recipe Ever

Roasting a juicy, perfectly cooked whole turkey doesn’t have to be stressful. Try this classic spatchcocking technique and Thanksgiving dinner will be faster, easier, and more visually exciting than ever before.


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Recipes

Mojito Cocktail

Latin flavors are all the rage now, and here is one of the hottest drinks. It's a refreshing blend of rum, mint, sugar, and soda water — WOW!

Cheesy Grits Soufflé

The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.

Sweet Cream Topping

To enjoy Stove-Top Apple Crisp while it's warm and fresh, whip up this simple cream after making the crunchy topping and before cooking the apples.

Double-Dipped Onion Rings

Soaking and double dipping deliver a harmonious combination—a large slice of sweet onion encased in a crispy crust. This is the perfect onion ring.

By following a few simple steps, you can have some of the best rings you’ll ever eat. Sure, they’re wonderful by themselves, but with a steak or sandwich—oh my!

To achieve the perfect ring, you must do two things. First, soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild. And second, for a …