You might have a good knife set, but that doesn't do you an ounce of good if you don't know how to use them. We'll give you the rundown on the most common types of kitchen knives and help you get a handle on the best tasks for each.
Learning how to make perfect pan-fried chicken legs will change your dinner game forever. Once you know how to create the ideal combination of ultra crispy skin and tender, moist meat, there is no going back.
The first time I ever made latkes it was for 150 people. I was working as a caterer in a synagogue at the time, and when Hanukkah rolled around, the fry fest was ON. Like it or not, I had to go from total novice to potato pancake pro in record time, and the stakes were pretty high.
Chocolate bark is yummy and roasted pecans are nice, but maybe it’s time to kick things up a notch. This year, we challenge you to try something (maybe even FIVE things!) that are deliciously new for the holidays.
Fact: almost everything is better covered in caramel. And this recipe from our class, The Art of Caramel, is flawless in its most basic form. But when you add bourbon, dark chocolate or espresso into the mix — fireworks. Whip it up next time you're craving a bowl of ice cream, or make a big batch and pour into cute little mason jars for an easy (and tasty!) holiday gift.
Warning: after you try this recipe for chocolate hazelnut butter from our class The From-Scratch Kitchen, you'll never buy a jar of Nutella again. It's honestly that good and the recipe yields a bonus jar of homemade chocolate syrup. Seriously, could life get any better?!
Forget the idea that making jam is a complicated, all-day process. This recipe from The From-Scratch Kitchen is three-steps easy. Plus, it's a prime candidate for gifting. Strawberry Pinot Jam — who wouldn't love that?!
Sure, onions might not leap to mind when you think of holiday gifts. But hear us out: these braised onions from Sweet & Savory Food Gifts, paired with all the all the makings of French onion soup, is a gifting game-changer.
Our spin on classic cranberry chutney, from Sweet & Savory Food Gifts, takes a holiday classic way over the top with amazing layers of flavor. Think apple, pear, candied ginger... even roasted hazelnuts. That turkey (or chicken! or pork!) won't know what hit it.
We know what you’re thinking: Joshua John Russell is a professional chef and baker — of course his turkey is awesome. But we’re here to tell you that his go-to technique has nothing to do with his culinary school education and everything to do with one signature technique: he roasts the bird right inside a paper bag. Here’s why (and how!) he does it.
If your spice cabinet is anything like ours, it's a fun house. We love browsing through our collection and being surprised by what we find (hello, Urfa pepper!). But when we're actually cooking, we definitely have our go-tos. Here are the 15 essentials every cook should keep around.
A good stir-fry recipe is the ultimate saucy, spicy cure for a crazy weeknight. Even when you really don't feel like cooking, this fast, flavorful dish is basic enough to crank out in 20 minutes, and it's way better for you than takeout.
Spaghetti squash is the OG veggie noodle. This oblong winter squash has seeds and pulp in the middle, kind of like a pumpkin. When you cook it, the inside separates from the rind in spaghetti-like strings. Hence the name.
Gravy is to turkey as frosting is to cake. As coffee is to donuts. As leggings and knit hats are to autumn days. Neither is really complete without the other. Get the picture? Although the turkey is often thought of as the Thanksgiving centerpiece, a good gravy is actually your secret weapon.
Thanksgiving dinner can feel a little extra, in the best possible way. There's the turkey, the stuffing, the side dishes and the cranberry sauce — not to mention the dinner rolls, cornbread, appetizers and desserts. With so much food, it's no wonder that choosing the right wine is a little complicated.
It's official: fall is here. I know because I just roasted a squash. And of all the many rituals that mark the change of seasons, this one seals the deal for me. Once you roast a squash, there's no going back.
Chef Curtis Stone wants to rock your weeknight world by introducing you to quick recipes that don't skimp on flavor. First up: Parmesan chicken so good you'll want to make it a weekly tradition. Want more? Get it all in our Weeknight Cooking class taught by Curtis and NBC's Dylan Dryer.
Who says cooking seafood has to be complicated? This genius recipe, from our class One-Dish Meals Made New with Pam Anderson, uses only a few pieces of cookware and bakes the salmon and sides together for complete meal with remarkably little hassle!
This is NOT your run-of-the-mill guacamole. It's a delicious twist that takes the summer staple straight into fall with sweet, juicy pomegranate seeds and crunchy walnuts. Find more like this in our class, Essentials of Mexican Cooking with Rick Bayless.
Y'all, it's time to get cooking. Learn how to make delicious fried chicken (smothered in gravy, of course) from Southern food expert Virginia Willis. You can get even more frying 411 in our class Southern Classics at Home.
When I first moved to Madison, Wisconsin, one of the biggest thrills was living within eyeshot of the largest producers-only farmers’ market in the United States. The Dane County Farmers’ Market is a foodie wonderland, with stalls upon stalls of locally raised goodies encircling the Capitol Square. My now-husband and I would often roll out of bed, zip up coats over our flannel pajamas, and walk still-sleepy to the market to pick up the ingredients for our Saturday night meal.
There are plenty of things to be excited about for fall — the Insta-worthy changing leaves, the #sweaterweather and, of course, the chance to cozy up with some serious comfort food. Yeah, we're talking pumpkin — and a whole lot more. Check out the six faves we can't live without, with a recipe for how to transform them into a delicious meal.
A big game calls for a big meal. This hearty stew (adapted from our Real Life Cooking class) checks all the boxes with chunks of beef, yummy noodles and — secret ingredient! — beer. Break out the slow cooker and have yourself an extra-tasty weekend.
That nip in the air can only mean one thing: time to get #cozy. We're all about layering sweaters, lighting candles and curling up with a hot bowl of soup on chilly nights. This roasted veggie version, adapted from our Simple Soups from Scratch class, has us reaching for seconds!
I grew up eating borderline-obscene amounts of applesauce. This was mostly because both my mom and my grandma made it every fall, and each had their own personal touch — which meant double the apple sauce eating for me!
We are 100% here for Belgian waffles. Who could resist that crisp exterior, tender inside and deep pockets for catching maximum syrup? But sadly, these wonders of brunch seem to get a bad wrap for being hard to make. We say, no more! You're one bowl away from waffle stardom.
I took myself out to dinner recently while I was in Chicago. It was early, and I was the only one there at first — which was a good thing, because if anyone has been watching I probably would have made a fool of myself. I completely lost it over an order of chorizo-stuffed-bacon-wrapped dates. The perfect combination of smoky, salty and sweet, all on one plate (and blissfully mine-all-mine!). Naturally, I finished every bite. The world can't live without these, so I'm copying the spectacular dish here for you, but adding cheese to the mix because we all know we deserve it.
Making your own extracts is pretty much a zero-skill DIY (if you can operate the lid to a jar, you're there). And the results can be WAY more flavorful and interesting than the stuff you'd buy at the store. All you need is some jars, alcohol and whatever flavors are calling to you. Putting these mixtures together literally takes just minutes — but keep in mind many homemade extracts need up to a couple of months to develop full flavor. Once ready to use, they keep for months, too.
We've all seen the non-dairy milks (almond milk for the win!) and the dairy-free ice creams (they're seriously just as good as the real stuff). But yogurt, sans dairy? We started out skeptical, but it's actually pretty darn delicious. And almost as easy to make at home as it is to pluck from the grocery shelves.
Healthy, delicious and soooo easy to make... you don't need us to tell you smoothies are awesome. But lately it's the smoothie bowl that really has our hearts. Maybe it's because they seem a little more grownup than the straw-slurping standby, or maybe it's because they make us feel like we're eating ice cream sundaes for breakfast. Either way, it's a win.
We're all trying to be more ethically and socially conscious in our day-to-days. But I'll be the first to admit that I haven't been as self-aware as I could be when it comes to how much plastic I use on a daily basis.
Baklava has a ton of layers, but it's easier to make than you might think. All you need is a handful of ingredients, a little sense of adventure for handling that phyllo dough, and a genuine love of butter. Sound like you? Go forth and bake!
Good-for-you tots? Oh, yes we did. Aside from packing in some of our very favorite greenery, these tots are naturally gluten-free and vegan, AND they're baked instead of fried. You're only four ingredients away from a flavor-filled veggie paradise.
We've all been known to pop a frozen pizza in the oven — hey, dinner time is rough! But the next time you have a few extra minutes (that is, the next time you can make a few extra minutes), we highly recommend DIYing your dough.
Behold: The boneless, skinless chicken breast. A completely blank canvas that's at your service to add lean, affordable protein to any meal. An ideal weeknight go-to. But, as perennially popular as chicken breasts are, cooking them perfectly is still a challenge. But not any longer. Tonight's the night you make the perfect baked chicken breast: moist, juicy and ready to blow your mind.
I remember joking with a friend years ago, saying that I was looking forward to the day scientists invented a food-pill so I wouldn't have to waste time eating. “That’s so unromantic,” he said. But there was a to-do list to get through, a world to conquer — who had time for culinary romance?
This is not a test. We've got a pizza dough recipe that only takes 10 minutes to prep and requires just two ingredients. It's a kitchen miracle, and we're happy to share it with you. Now run, don't walk, to your nearest cheese aisle for mozzarella.