How To Make White Rice
This recipe is so easy you'll be all over it—like white on rice.
How To Medium Dice
We’re no Zen masters, but doesn’t it seem that somewhere between every large and every small there lies a happy…more »
How To Make Your Own Butter
Think of this as a science project that illustrates how a liquid can transform into a fatty solid. A delicious…more »
How To Chop an Onion
It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping…more »
How To Zest
Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.
How To Small Dice
Cubing isn’t just for math geeks anymore. Just ask your local sous-chef, who probably cubes more items in a single…more »
How To Chop Garlic
It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat…more »
How To Sharpen a Knife With a Stone
Sharp knives can cut your prep time in half, and, believe it or not, they're actually safer than dull knives—they're…more »
How To Mince Cut Parsley
You could mince your words, take mincing steps, or make mince-meat out of an opponent. But none of that will…more »
How To Suprême a Citrus
When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the…more »
How To Choose a Knife
A brilliant painter needs just the right brush, a great mechanic needs just the right tool, and a true chef…more »
How To Chiffonade
No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique…more »
How To Cut a Bell Pepper
Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.
How To Hone a Knife
Honing a knife doesn't sharpen a blade, it straightens it — realigning the edge and maintaining it in between longer…more »
How To Debone a Chicken
If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task…more »
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