Culinary Technique Videos for Cooking, Baking & Entertaining

Edna Lewis

Thu, 06 Dec 2007 16:22:45 EST

It is sooo good.

Malaysia: Chicken Curry

Thu, 22 Jan 2009 11:36:49 EST

Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.

Malaysia: Chicken Curry

Thu, 22 Jan 2009 11:45:16 EST

Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.

Quebec, Canada: Maple Sugar Pie

Wed, 14 Jan 2009 12:01:44 EST

Around the World in 80 Dishes takes you to Quebec, Canada, with a demonstration of a classic recipe for Maple Sugar Pie prepared by a Culinary Institute of America chef.

Quebec, Canada: Maple Sugar Pie

Wed, 14 Jan 2009 12:09:18 EST

Around the World in 80 Dishes takes you to Quebec, Canada, with a demonstration of a classic recipe for Maple Sugar Pie prepared by a Culinary Institute of America chef.

Korea: Beef Bulgogi

Mon, 05 Jan 2009 15:23:00 EST

Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi (marinated sirloin in a lettuce leaf wrap), prepared by a Culinary Institute of America chef.

Korea: Beef Bulgogi

Mon, 05 Jan 2009 15:28:07 EST

Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi (marinated sirloin in a lettuce leaf wrap), prepared by a Culinary Institute of America chef.

Japan: Tuna Maki (Sushi Rolls)

Thu, 11 Dec 2008 10:48:28 EST

Around the World in 80 Dishes takes you to Japan, with a demonstration of a classic recipe for Tuna Maki (sushi rolls) prepared by a Culinary Institute of America chef.

Japan: Tuna Maki (Sushi Rolls)

Thu, 11 Dec 2008 10:54:51 EST

Around the World in 80 Dishes takes you to Japan, with a demonstration of a classic recipe for Tuna Maki (sushi rolls) prepared by a Culinary Institute of America chef.

Australia: Pavlova

Tue, 25 Nov 2008 12:15:00 EST

Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.

Australia: Pavlova

Tue, 25 Nov 2008 12:21:07 EST

Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.

Australia: Pavlova

Tue, 25 Nov 2008 12:27:37 EST

Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.

Provence, France: Ratatouille

Thu, 20 Nov 2008 12:53:11 EST

Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.

Provence, France: Ratatouille

Thu, 20 Nov 2008 12:58:23 EST

Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.

Provence, France: Ratatouille

Thu, 20 Nov 2008 14:46:04 EST

Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.

Japan: Beef Teriyaki

Wed, 12 Nov 2008 10:44:51 EST

Around the World in 80 Dishes takes you to Japan with a demonstration of a classic recipe for Beef Teriyaki prepared by a Culinary Institute of America chef.

Japan: Beef Teriyaki

Wed, 12 Nov 2008 10:54:21 EST

Around the World in 80 Dishes takes you to Japan with a demonstration of a classic recipe for Beef Teriyaki prepared by a Culinary Institute of America chef.

Loire Valle, France: Tartes Tatin

Wed, 05 Nov 2008 17:45:26 EST

Around the World in 80 Dishes takes you to the Loire Valley of France, with a demonstration of a classic recipe for Tartes Tatin prepared by a Culinary Institute of America chef.

Loire Valle, France: Tartes Tatin

Wed, 05 Nov 2008 17:50:44 EST

Around the World in 80 Dishes takes you to the Loire Valley of France, with a demonstration of a classic recipe for Tartes Tatin prepared by a Culinary Institute of America chef.

New Mexico, U.S.A.: Pozole Rojo

Wed, 29 Oct 2008 16:18:55 EST

Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.

New Mexico, U.S.A.: Pozole Rojo

Wed, 29 Oct 2008 16:28:00 EST

Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.

New Mexico, U.S.A.: Pozole Rojo

Wed, 29 Oct 2008 16:41:23 EST

Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.

Burgundy, France: Coq au Vin

Thu, 23 Oct 2008 11:28:24 EST

Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.

Burgundy, France: Coq au Vin

Thu, 23 Oct 2008 11:40:24 EST

Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.

Burgundy, France: Coq au Vin

Thu, 23 Oct 2008 11:51:44 EST

Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.

Hungary: Veal Goulash

Thu, 16 Oct 2008 11:51:59 EST

Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.

Hungary: Veal Goulash

Thu, 16 Oct 2008 12:06:54 EST

Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.

Oregon, U.S.A.: Cedar-Planked Salmon

Wed, 08 Oct 2008 12:36:12 EST

Around the World in 80 Dishes takes you to the Pacific Northwest with a demonstration of a Cedar-Planked Salmon with Maple Glaze recipe, prepared by a Culinary Institute of America chef.

Naples, Italy: Pizza Margherita

Wed, 01 Oct 2008 15:43:28 EST

Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.

Naples, Italy: Pizza Margherita

Wed, 01 Oct 2008 15:48:46 EST

Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of the Culinary Institute of America.

Germany: Warm Potato Salad

Thu, 25 Sep 2008 15:31:56 EST

Around the World in 80 Dishes takes you to Germany with a demonstration of a classic warm potato salad recipe, prepared by Chef Thomas W. Griffiths of the Culinary Institute of America.

Germany: Warm Potato Salad

Thu, 25 Sep 2008 15:37:38 EST

Around the World in 80 Dishes takes you to Germany with a demonstration of a classic warm potato salad recipe, prepared by Chef Thomas W. Griffiths of the Culinary Institute of America.

Massachusetts, U.S.A.: Clam Chowder

Mon, 22 Sep 2008 12:07:44 EST

Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.

Massachusetts, U.S.A.: Clam Chowder

Mon, 22 Sep 2008 12:11:45 EST

Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.

Maryland, U.S.A.: Crab Cakes

Fri, 12 Sep 2008 11:57:38 EST

Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.

Maryland, U.S.A.: Crab Cakes

Fri, 12 Sep 2008 12:02:45 EST

Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.

Peru: Seviche of Red Snapper

Fri, 12 Sep 2008 12:06:47 EST

Around the World in 80 Dishes takes you to Peru with a demonstration of a classic recipe for seviche, a popular Latin American dish that can be made with all kinds of seafood.

Shanghai, China: Yangzhou Fried Rice

Fri, 08 Aug 2008 12:05:26 EST

Around the World in 80 Dishes takes you to Shanghai, China, with a demonstration of an authentic fried rice recipe, prepared by Chef Shirley Cheng of the Culinary Institute of America.

Beijing, China: Moo-Shu Pork

Fri, 08 Aug 2008 13:58:49 EST

Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.

Beijing, China: Moo-Shu Pork, Part 2

Fri, 08 Aug 2008 14:39:16 EST

Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.

Guangdong, China: Steamed Fish

Fri, 08 Aug 2008 15:56:30 EST

Around the World in 80 Dishes takes you to Guangdong, China, with a demonstration of this tasty, healthy, and easy Cantonese recipe for Steamed Scallion-Ginger Fish Fillets with Bok Choy.

Grilling Safety

Mon, 21 May 2007 10:06:47 EST

Learn how to keep your next grilling party a safe, healthy and happy one. Watch and learn how to grill safely.

Charcoal Grill: Lighting

Fri, 27 Apr 2007 11:31:51 EST

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to light a charcoal grill.

Gas Grill: Lighting and Direct Heat

Fri, 27 Apr 2007 11:43:12 EST

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to light a gas grill and set it up for cooking over direct heat.

Charcoal Grill: Direct Heat

Fri, 27 Apr 2007 11:34:00 EST

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to set up a charcoal grill for cooking over direct heat.

Charcoal Grill: Indirect Heat

Mon, 21 May 2007 10:32:00 EST

Grilling something on your charcoal grill that requires more than 20 minutes of grilling time? You'll need to set up your grill for indirect heat so the meat won't burn before it's done.

Gas Grill: Indirect Heat

Mon, 21 May 2007 10:28:01 EST

Grilling something on your gas grill that requires more than 20 minutes of grilling time? You'll need to set up your grill for indirect heat so the meat won't burn before it's done.

Smoking on a Charcoal Grill

Mon, 21 May 2007 10:24:52 EST

Love smoked meats and vegetables? Just watch and we'll show you how easy it is to smoke on a charcoal grill.

Smoking on a Gas Grill

Mon, 21 May 2007 10:15:46 EST

Smoking is a really tasty way to prepare food. We'll show you how easy it is to smoke on a gas grill.

Forming and Grilling Hamburgers

Fri, 27 Apr 2007 11:57:37 EST

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to form and grill hamburgers.

Grilling a Steak

Fri, 27 Apr 2007 12:46:23 EST

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates the best way to grill a steak.

Brining a Turkey

Thu, 12 Oct 2006 10:22:00 EST

In this technique video, we'll show you how to brine your turkey, making it really nice and juicy.

Olive Oil Injection of a Turkey

Thu, 12 Oct 2006 10:30:41 EST

Learn how to inject your turkey with olive oil to keep the meat moist.

Stuffing and Trussing a Turkey

Thu, 12 Oct 2006 10:30:30 EST

We'll show you how to stuff and truss a turkey like a pro in this technique video.

Dry Herb Rub for a Turkey

Thu, 12 Oct 2006 10:30:56 EST

Using a rub on your turkey gives a real flavor boost. We'll show you the technique.

Butter Marinade for a Turkey

Thu, 12 Oct 2006 10:22:16 EST

Watch these video tips for marinating your turkey to get better flavor.

Basting a Turkey

Thu, 12 Oct 2006 10:21:49 EST

In this technique video, we demonstrate how to baste a turkey so that it stays moist and succulent.

Tenting a Turkey

Thu, 12 Oct 2006 10:31:23 EST

Want to tent your turkey so that it doesn't burn? We'll show you how.

Checking Doneness of a Turkey

Thu, 12 Oct 2006 10:36:53 EST

In this video, we'll show you how to check your turkey for doneness using a thermometer.

Carving and Serving a Turkey

Thu, 12 Oct 2006 10:02:27 EST

Watch as we show you how to carve and serve a turkey.

Jointing a Chicken

Thu, 14 Jun 2007 14:12:50 EST

Save a few bucks and cut up the chicken yourself. Watch this video to see how easy it can be.

Kneading Bread Dough

Thu, 14 Jun 2007 12:10:21 EST

Kneading is a necessary step to ensure that bread dough rises properly. Our technique video will show you the correct method.

Bread Dough: First Rise (Fermenting)

Thu, 14 Jun 2007 12:18:28 EST

Watch the video and learn how to prepare your bread dough for its first rise.

Bread Dough: Second Rise (Proofing)

Thu, 14 Jun 2007 13:43:05 EST

You passed the first rise, now on to the second. Learn how to do this very important step in bread making.

Kneading and Forming Pizza Dough

Thu, 14 Jun 2007 13:48:00 EST

Making pizzas can be a lot of fun for parties and family functions. This technique video will show you how to make the dough.

Creaming Butter and Sugar

Thu, 18 Jan 2007 13:42:46 EST

This important step helps create fluffy, tender baked goods.

Preparing Cake Pans

Thu, 18 Jan 2007 14:57:47 EST

Learn how to prep a cake pan for easy removal.

Assembling and Crumb-Coating a Cake

Thu, 18 Jan 2007 13:57:46 EST

Learn how to assemble a lovely three-layered cake...or as many layers as you wish.

Frosting a Cake

Thu, 18 Jan 2007 14:35:40 EST

Learn how to apply a smooth coat of frosting to any cake.

Frosting Swirls

Thu, 18 Jan 2007 14:48:40 EST

With the quick flick of a spatula, your cake will have textured swirls.

Decorative Frosting Borders

Thu, 18 Jan 2007 14:45:22 EST

See how easy it is to add elegant borders to any cake.

Melting Chocolate

Thu, 18 Jan 2007 15:22:40 EST

Learn how to quickly and easily melt chocolate without burning it.

Tempering Chocolate

Thu, 18 Jan 2007 15:27:10 EST

This technique is essential when molding chocolate or using it as a covering. Learn how to create crisp, shiny candies.

Creaming Butter and Sugar

Thu, 18 Jan 2007 13:42:46 EST

This important step helps create fluffy, tender baked goods.

Making Cookie Dough

Thu, 12 Oct 2006 10:09:53 EST

In this video, we'll show you how to make a yummy sugar-cookie dough.

Rolling Out Cookie Dough

Thu, 12 Oct 2006 10:09:41 EST

Check out these tips on the easiest way to roll out cookie dough.

Cutting Out Shapes

Thu, 12 Oct 2006 10:13:21 EST

Watch as we give you tips on how to make cookies using cookie cutters.

Opening a Bottle of Wine

Thu, 21 Dec 2006 16:09:55 EST

Do you open wine bottles the best way? Watch this video to find out.

Opening a Bottle of Champagne

Thu, 21 Dec 2006 16:07:10 EST

No need to be intimidated by Champagne bottles -- after watching this video, you'll be a pro.

Whipping Egg Whites

Thu, 18 Jan 2007 15:36:51 EST

In this video, we'll teach you how to beat egg whites and demonstrate the difference between soft and hard peaks.

Fried Egg, Over Easy

Thu, 12 Oct 2006 11:33:05 EST

We'll show you how to make a fried egg, over easy, in this quick video.

Poaching an Egg

Thu, 12 Oct 2006 11:15:24 EST

In this video, we'll show you how to make a beautiful poached egg.

Soft-Boiled Egg

Thu, 12 Oct 2006 11:12:57 EST

Watch this video demonstration on making a soft-boiled egg.

Making an Omelet

Thu, 12 Oct 2006 11:15:07 EST

This technique video shows the steps to making a perfect rolled omelet.

Cutting an Avocado

Thu, 14 Jun 2007 13:51:12 EST

Learn how to cut an avocado, an extremely delicious and versatile fruit.

Cutting a Pineapple

Thu, 14 Jun 2007 13:53:26 EST

In this video, we'll show you how to check a pineapple for ripeness and expertly cut it up.

Whipping Cream

Thu, 12 Oct 2006 10:31:09 EST

Curious about the best way to whip cream? Watch this video how-to!

Folding

Thu, 18 Jan 2007 15:46:46 EST

Mastering this technique is the key to producing light, fluffy dishes such as mousse and soufflé. Our video will show you how to fold together two ingredients.

Chopping

Thu, 12 Oct 2006 11:07:22 EST

This video gives tips on how to use your knife to chop. Learn the best, and safest, way to chop.

Dicing

Thu, 12 Oct 2006 11:00:36 EST

In this technique video we'll demonstrate how to use your knife to dice.

Julienning

Thu, 12 Oct 2006 11:00:08 EST

In this technique video, we'll show you how to julienne (cut vegetables and other foods into small matchsticks).

Knife Sharpening

Thu, 12 Oct 2006 11:00:21 EST

Stand back! We're going to show you how to sharpen your knives properly.

Trimming Flank Steak

Thu, 14 Jun 2007 15:56:13 EST

Learn how to easily remove the silver skin from flank steak.

Classic-Tying a Roast

Thu, 14 Jun 2007 13:57:57 EST

Learn the classic way to tie a roast. Tying will give your roast a uniform shape and ensure even cooking.

Quick-Tying a Roast

Thu, 14 Jun 2007 14:01:27 EST

Learn how to give your roast a smooth shape and ensure even cooking with this variation on the classic tie.

Slicing Flank Steak

Thu, 14 Jun 2007 14:03:46 EST

Proper slicing can make all the difference in the world -- cut against the grain. See how to do it correctly.

Searing a Roast

Thu, 14 Jun 2007 14:06:50 EST

Searing will add a nice golden brown color to your finished roast and adds great flavors. This technique video demonstrates the technique.

Testing Meat Doneness

Thu, 14 Jun 2007 14:09:19 EST

This video will show you how to determine when your steak is rare, medium, or well-done.

Lotus Napkin Fold

Thu, 12 Oct 2006 10:49:31 EST

Don't panic! In this easy video, we'll show you how to shape a napkin into a lotus fold.

Fan Napkin Fold

Thu, 12 Oct 2006 10:49:18 EST

Watch as we show you how to create a fan napkin fold.

Orchid Napkin Fold

Thu, 12 Oct 2006 10:49:07 EST

We'll demonstrate how to make the orchid napkin fold in this simple video.

Saturn Dessert Pattern

Thu, 18 Jan 2007 16:05:41 EST

Learn a quick and easy way to create beautiful designs to decorate your dessert plate.

Heart Dessert Pattern

Thu, 18 Jan 2007 16:01:32 EST

Add an extra dash of sweetness to any dessert by decorating your plate with a charming heart pattern.

Confectioners' Sugar Presentation

Thu, 18 Jan 2007 15:54:35 EST

Using just confectioners' sugar and a straight edge, you can add flair to any dessert.

Making Pastry Cream

Mon, 19 Nov 2007 13:50:05 EST

Learn how to make a rich, silky vanilla pastry cream that can be used to fill cream puffs, éclairs, cakes, and more.

Making Pie Dough by Hand

Thu, 12 Oct 2006 10:39:26 EST

This technique video shows you the steps to make pie dough by hand.

Rolling Dough

Thu, 12 Oct 2006 10:43:52 EST

In this video, we'll demonstrate how to roll out pie dough.

Moving Dough to Pan

Thu, 12 Oct 2006 10:43:15 EST

Watch as we show you different ways to move pie dough to a pie pan.

Patching Crust

Thu, 12 Oct 2006 10:43:28 EST

This technique video demonstrates tricks to patch up any holes or tears in your pie crust.

Crimping Edges

Thu, 12 Oct 2006 10:39:00 EST

These video tips will show you how to crimp your pie crust.

Prebaking Bottom Crust

Thu, 12 Oct 2006 10:43:40 EST

In this technique video, we're going to show you how to prebake (or "blind-bake") a pie shell.

Cutout-Top Crust

Thu, 12 Oct 2006 10:39:14 EST

Making a top crust with pretty cutouts for your pie is a snap, thanks to this easy technique video.

Whipping Cream

Wed, 20 Jun 2007 14:23:02 EST

Curious about the best way to whip cream? Watch this video how-to!

Making Aïoli

Thu, 14 Jun 2007 14:15:38 EST

Aïoli might sound fancy, but it's actually a simple garlic mayo. Check out this video to learn how to make your own.

Making Chicken Stock

Thu, 14 Jun 2007 14:18:31 EST

Homemade chicken stock adds a rich flavor to many dishes. This video will show you how simple it is to create your own.

Making Mayonnaise

Thu, 14 Jun 2007 14:20:59 EST

A fresh, tasty mayonnaise can enhance any sandwich or dish. Learn how to make one in just a few minutes.

Making Vegetable Stock

Thu, 14 Jun 2007 14:23:04 EST

Making your own vegetable stock might take a bit of time but it will be well worth your efforts. Watch the video and learn how to do it yourself.

Making Vinaigrette

Thu, 14 Jun 2007 14:25:18 EST

Why buy a premade vinaigrette when you can make it better and cheaper at home? We'll show you how to do it in a few easy steps.

How to Make Gravy

Thu, 12 Oct 2006 11:07:35 EST

Watch how to make a simple, basic gravy with the drippings from your turkey.

Making Béarnaise Sauce

Thu, 18 Jan 2007 16:13:05 EST

Once you've mastered hollandaise, our video will show you how to create a zesty variation, béarnaise.

Making Béchamel Sauce

Thu, 18 Jan 2007 16:17:05 EST

Learn how to make this basic French white sauce.

Making Beurre Blanc

Thu, 18 Jan 2007 16:25:45 EST

Learn how to make this classic French butter sauce.

Making Crème Anglaise

Thu, 18 Jan 2007 16:29:32 EST

Learn how to make this rich vanilla custard sauce, which pairs well with numerous desserts.

Making Hollandaise Sauce

Thu, 18 Jan 2007 16:40:03 EST

We'll help you master the technique of making this rich, silky sauce.

Boning a Cooked Fish

Thu, 14 Jun 2007 14:28:47 EST

Removing the bones from a whole cooked fish is a breeze. Watch this technique video to see how it's done.

Poaching a Whole Fish

Thu, 14 Jun 2007 14:30:59 EST

This technique video will teach you a healthy and delicious way to prepare fish.

Opening Oysters and Clams

Thu, 21 Dec 2006 16:05:11 EST

These techniques can be a bit tricky, but with practice, you'll be enjoying fresh oysters and clams in no time.

Cracking a Lobster

Thu, 18 Jan 2007 16:52:57 EST

We'll show you an easy way to remove the cooked meat from a lobster shell.

Peeling and Deveining Shrimp

Thu, 18 Jan 2007 17:01:22 EST

Learn the best way to prep shrimp for cooking.

Making Simple Syrup

Thu, 18 Jan 2007 17:07:46 EST

Simple syrup is as easy as it sounds, and it's useful for making drinks and numerous kinds of dessert.

Sugar's Soft-Ball Stage

Thu, 18 Jan 2007 17:11:13 EST

Recipes for many confections call for sugar in its soft-ball stage -- find out exactly what this means in our technique video.

Caramelizing Sugar

Thu, 18 Jan 2007 17:14:50 EST

Who can resist warm caramel? We'll show you how to create your own for dipping, topping, or baking.

Assembling a Wedding Cake

Thu, 03 May 2007 12:22:37 EST

We'll show you how to assemble a beautiful three-tier cake.

Piping Seam Decoration

Thu, 03 May 2007 12:28:06 EST

Watch how to finish the seams on a multitier cake.

Piping Swag Decoration

Thu, 03 May 2007 12:30:05 EST

Piping a swag decoration on a multitier cake doesn't have to be difficult.

Piping Leaves and Roses

Thu, 03 May 2007 12:31:56 EST

Finish your cake with leaf and rose decorations.

Making Lemongrass Consommé

Mon, 10 Mar 2008 15:43:39 EST

Chef/restaurateur Suzanne Tracht prepares a flavorful lemongrass consommé to be served with matzoh balls.

Making Matzoh Balls

Mon, 10 Mar 2008 15:46:39 EST

Chef/restaurateur Suzanne Tracht shows us her technique for making light, delicious matzoh balls.

Cooking and Serving Matzoh Balls

Mon, 10 Mar 2008 15:49:15 EST

Chef/restaurateur Suzanne Tracht demonstrates how to make her matzoh balls in a lemongrass consommé with leeks and shiitake mushrooms.

Trimming Lamb Shoulder

Thu, 28 Feb 2008 10:43:14 EST

Chef/restaurateur Lidia Bastianich demonstrates how to trim this unique cut of meat before roasting it.

Marinating Lamb Shoulder

Thu, 28 Feb 2008 10:48:39 EST

Chef/restaurateur Lidia Bastianich demonstrates how to marinate lamb shoulder in red wine vinegar, herbs, and garlic.

Roasting Lamb Shoulder

Thu, 28 Feb 2008 10:55:38 EST

Chef/restaurateur Lidia Bastianich shows us how to prepare her succulent roasted lamb shoulder.

Making a Sauce for Roasted Lamb

Thu, 28 Feb 2008 11:05:24 EST

Chef/restaurateur Lidia Bastianich makes a simple sauce for her roasted lamb shoulder, using the vegetables cooked alongside the lamb.

Serving Roasted Lamb Shoulder

Thu, 28 Feb 2008 11:22:24 EST

Chef/restaurateur Lidia Bastianich shows us how to plate and serve her roasted lamb shoulder.

Choosing and Trimming Artichokes

Thu, 28 Feb 2008 12:04:13 EST

Chef/restaurateur Lidia Bastianich demonstrates how to trim artichokes before braising them.

Braising Artichokes

Thu, 28 Feb 2008 12:30:52 EST

Chef/restaurateur Lidia Bastianich shows us how to prepare braised artichokes, a flavorful Easter side dish.

Serving Braised Artichokes

Thu, 28 Feb 2008 12:12:02 EST

Chef/restaurateur Lidia Bastianich demonstrates how to top her flavorful braised artichokes with sheep's milk pecorino cheese.

Dyeing Easter Eggs

Thu, 28 Feb 2008 12:16:22 EST

Chef/restaurateur Lidia Bastianich and her granddaughter Julia show us how to dye colorful Easter eggs.

Making Easter Bread

Thu, 28 Feb 2008 12:21:26 EST

Chef/restaurateur Lidia Bastianich and her granddaughter Julia make traditional Italian Easter bread dolls--and Lidia's mom Erminia and grandson Lorenzo show up for a taste.

Making Dough for Dumplings

Thu, 31 Jan 2008 11:22:12 EST

Chef Anita Lo of Annisa, Rickshaw Dumpling Bar, and Bar Q in New York City demonstrates how to make dough from scratch for dumpling wrappers.

Making Pork Filling for Dumplings

Thu, 31 Jan 2008 11:27:31 EST

Chef Anita Lo of Annisa, Rickshaw Dumpling Bar, and Bar Q in New York City demonstrates how to make a pork and dried shrimp filling for Chinese dumplings.

Filling and Pleating Dumplings

Thu, 31 Jan 2008 11:34:23 EST

Chef Anita Lo of Annisa, Rickshaw Dumpling Bar, and Bar Q in New York City demonstrates how to fill and pleat Chinese dumplings using homemade wrappers.

Making Dumpling Dipping Sauce

Thu, 31 Jan 2008 11:39:10 EST

Chef Anita Lo of Annisa, Rickshaw Dumpling Bar, and Bar Q in New York City demonstrates how to make a simple and delicious soy-vinegar dipping sauce for Chinese dumplings.

Steaming and Pan-Frying Dumplings

Thu, 31 Jan 2008 11:42:51 EST

Chef Anita Lo of Annisa, Rickshaw Dumpling Bar, and Bar Q in New York City demonstrates how to steam and pan-fry Chinese dumplings.

Making Linguine with Clams

Tue, 11 Nov 2008 15:19:28 EST

Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

Making Baccalà alla Vesuviana

Tue, 11 Nov 2008 15:36:06 EST

Mario Batali demonstrates his recipe for baccalà alla Vesuviana (salt cod with tomatoes and capers), a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

Making Cannoli Dough

Tue, 11 Nov 2008 15:44:24 EST

Mario Batali demonstrates how to make the dough for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.

Forming and Frying Cannoli Shells

Tue, 11 Nov 2008 15:58:12 EST

Mario Batali demonstrates how to form and fry the shells for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.

Filling Cannoli

Tue, 11 Nov 2008 16:04:13 EST

Mario Batali demonstrates how to fill the shells of his chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.

About the Feast of the Seven Fishes

Tue, 11 Nov 2008 14:58:21 EST

Mario Batali talks about the traditional Italian Christmas Eve meal, the Feast of the Seven Fishes, and reminisces about celebrating it with his family.

Making a Kids' Croquembouche

Mon, 19 Nov 2007 13:47:13 EST

Epicurious Editor-in-Chief Tanya Wenman Steel and a young friend demonstrate how to make a Christmas treat from doughnut holes.

Making Pastry Cream

Mon, 19 Nov 2007 13:50:05 EST

Learn how to make a rich, silky vanilla pastry cream that can be used to fill cream puffs, éclairs, cakes, and more.

Assembling a Croquembouche

Mon, 19 Nov 2007 13:52:33 EST

Epicurious Editor-in-Chief Tanya Wenman Steel demonstrates how to make this classic French Christmas dessert, a tall pyramid of pastry cream-filled puffs.

Making a Kids' Yule Log Cake

Mon, 19 Nov 2007 13:59:05 EST

Epicurious Editor-in-Chief Tanya Wenman Steel and a young friend demonstrate how to make a kid-friendly version of the French Christmas Yule log cake (bûche de Noël), made out of Yodels.

Filling a Jelly Roll Cake

Mon, 19 Nov 2007 14:34:07 EST

Epicurious Editor-in-Chief Tanya Wenman Steel demonstrates how to fill and roll up a genoise cake to make a jelly roll or Yule log cake.

Decorating a Yule Log Cake

Mon, 19 Nov 2007 14:15:21 EST

Epicurious Editor-in-Chief Tanya Wenman Steel demonstrates how to decorate a bûche de Noël, a French Christmas Yule log cake.

Gingerbread House

Wed, 15 Nov 2006 17:00:01 EST

Watch Epicurious Editor-in-Chief Tanya Wenman Steel build easy graham cracker gingerbread houses with her two sons.

Checking Doneness of a Turkey

Thu, 12 Oct 2006 10:36:53 EST

In this video, we'll show you how to check your turkey for doneness using a thermometer.

How to Make Gravy

Thu, 12 Oct 2006 11:07:35 EST

Watch how to make a simple, basic gravy with the drippings from your turkey.

Making Pie Dough by Hand

Thu, 12 Oct 2006 10:39:26 EST

This technique video shows you the steps to make pie dough by hand.

Brining a Turkey

Thu, 12 Oct 2006 10:22:00 EST

In this technique video, we'll show you how to brine your turkey, making it really nice and juicy.

Stuffing and Trussing a Turkey

Thu, 12 Oct 2006 10:30:30 EST

We'll show you how to stuff and truss a turkey like a pro in this technique video.

Carving and Serving a Turkey

Thu, 12 Oct 2006 10:02:27 EST

Watch as we show you how to carve and serve a turkey.

Rolling Dough

Thu, 12 Oct 2006 10:43:52 EST

In this video, we'll demonstrate how to roll out pie dough.

Moving Dough to Pan

Thu, 12 Oct 2006 10:43:15 EST

Watch as we show you different ways to move pie dough to a pie pan.

Patching Crust

Thu, 12 Oct 2006 10:43:28 EST

This technique video demonstrates tricks to patch up any holes or tears in your pie crust.

Crimping Edges

Thu, 12 Oct 2006 10:39:00 EST

These video tips will show you how to crimp your pie crust.

Prebaking Bottom Crust

Thu, 12 Oct 2006 10:43:40 EST

In this technique video, we're going to show you how to prebake (or "blind-bake") a pie shell.

Cutout-Top Crust

Thu, 12 Oct 2006 10:39:14 EST

Making a top crust with pretty cutouts for your pie is a snap, thanks to this easy technique video.

Whipping Cream

Thu, 12 Oct 2006 10:31:09 EST

Curious about the best way to whip cream? Watch this video how-to!

Basting a Turkey

Thu, 12 Oct 2006 10:21:49 EST

In this technique video, we demonstrate how to baste a turkey so that it stays moist and succulent.

Tenting a Turkey

Thu, 12 Oct 2006 10:31:23 EST

Want to tent your turkey so that it doesn't burn? We'll show you how.

Olive Oil Injection of a Turkey

Thu, 12 Oct 2006 10:30:41 EST

Learn how to inject your turkey with olive oil to keep the meat moist.

Dry Herb Rub for a Turkey

Thu, 12 Oct 2006 10:30:56 EST

Using a rub on your turkey gives a real flavor boost. We'll show you the technique.

Butter Marinade for a Turkey

Thu, 12 Oct 2006 10:22:16 EST

Watch these video tips for marinating your turkey to get better flavor.

Flatbread Dough

Wed, 14 Jan 2009 10:39:02 EST

Gerry Hayden and Claudia Fleming demonstrate how to make the flatbread dough for their romantic Valentine's Day menu.

Topping and Baking Flatbread

Wed, 14 Jan 2009 10:45:43 EST

Gerry Hayden and Claudia Fleming demonstrate how to make the topping and bake the flatbread for their romantic Valentine's Day menu.

Rack of Lamb for Two

Wed, 14 Jan 2009 10:52:38 EST

Gerry Hayden and Claudia Fleming demonstrate how to make their Valentine’s Day spice-coated rack of lamb for two.

Making Salad and Plating Lamb

Wed, 14 Jan 2009 10:58:46 EST

Gerry Hayden and Claudia Fleming demonstrate how to make the arugula, avocado, and blood orange salad for their romantic Valentine's Day menu.

Almond Cakes

Wed, 14 Jan 2009 11:03:51 EST

Gerry Hayden and Claudia Fleming demonstrate how to make the almond cakes for their romantic Valentine's Day menu.

Chocolate Passion-Fruit Sauce

Wed, 14 Jan 2009 11:09:11 EST

Gerry Hayden and Claudia Fleming demonstrate how to make the chocolate passion-fruit sauce for their romantic Valentine's Day menu.

Creating Romance on Valentine's Day

Wed, 14 Jan 2009 11:14:44 EST

Gerry Hayden and Claudia Fleming talk about creating a special Valentine's Day menu and how to make the night romantic.

Making Red Velvet Cupcakes

Thu, 24 Jan 2008 10:33:42 EST

Bobbie Lloyd of New York's Magnolia Bakery demonstrates how to make delicious red velvet cupcakes for Valentine's Day.

Making Creamy Vanilla Icing

Thu, 24 Jan 2008 10:43:56 EST

Lighter than the usual cream cheese frosting, this vanilla icing makes a fluffy topping for red velvet cupcakes. Bobbie Lloyd of New York's Magnolia Bakery shows us how to make it.

Decorating Cupcakes

Thu, 24 Jan 2008 10:50:16 EST

Bobbie Lloyd of New York's Magnolia Bakery demonstrates her foolproof technique for icing and decorating red velvet cupcakes.

Lotus Napkin Fold

Thu, 12 Oct 2006 10:49:31 EST

Don't panic! In this easy video, we'll show you how to shape a napkin into a lotus fold.

Fan Napkin Fold

Thu, 12 Oct 2006 10:49:18 EST

Watch as we show you how to create a fan napkin fold.

Orchid Napkin Fold

Thu, 12 Oct 2006 10:49:07 EST

We'll demonstrate how to make the orchid napkin fold in this simple video.

Key Bottles to Stock a Home Bar

Thu, 29 May 2008 11:08:31 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, identifies the bottles every bar must stock: vodka, gin, tequila, rum, bourbon, and more.

Barware 101: The Tools of the Trade

Thu, 29 May 2008 11:00:37 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates bartenders' essential equipment.

The Bartender's Glassware Guide.

Thu, 29 May 2008 11:12:46 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, displays the range of drinking glasses available and explains which cocktails go with each glass.

The Importance of Glassware

Mon, 22 Oct 2007 13:38:15 EST

The size, shape, and material of a glass can alter the flavor. Wine expert Rebecca Chapa illustrates how glassware affects a wine's taste.

Opening a Bottle of Champagne

Thu, 21 Dec 2006 16:07:10 EST

No need to be intimidated by Champagne bottles -- after watching this video, you'll be a pro.

Opening a Bottle of Wine

Thu, 21 Dec 2006 16:09:55 EST

Do you open wine bottles the best way? Watch this video to find out.

How to Pair Wine and Food

Mon, 22 Oct 2007 13:22:32 EST

Need to know what wine goes best with asparagus? Or when to serve a Pinot Noir? Wine expert Rebecca Chapa suggests the best possible combinations.

A Tour of Lisa's Kitchen

Tue, 10 Jun 2008 11:55:58 EST

Lisa invites us into her bright, compact kitchen, gives tips for maintaining an organized space, and shares how she keeps things simple and healthy both at home and on the road.

Lisa's Favorite Kitchen Equipment

Tue, 10 Jun 2008 11:59:45 EST

Lisa shows off her appliances and most-beloved tools, including a toaster oven and a pink stand mixer, as well as her quirky mug collection and one-of-a-kind squirrel pitcher.

Lisa's Peanut Butter & Jelly Cookies

Tue, 10 Jun 2008 12:03:53 EST

Lisa prepares her favorite icebox cookies: Full of rich peanut flavor and finished with a dollop of jam, these are a blend of sophistication and nostalgic fun.

Lisa on Dining In

Tue, 10 Jun 2008 12:07:41 EST

By incorporating vintage pieces, bright colors, and family mementos, Lisa has made her new kitchen feel like a very comfortable and personal space.

Camp Lisa

Tue, 10 Jun 2008 12:15:30 EST

Lisa performs "Best Friend," from her new album, Camp Lisa, and explains how the Camp Lisa Foundation raises money to send underprivileged children to summer camp through SCOPE.

A Tour of Moby's Kitchen

Fri, 29 Feb 2008 16:56:51 EST

Moby shows us around his simple light-filled kitchen, gives tips for personalizing a small space, and describes how he keeps things fresh and flavorful without using animal products.

Moby's Favorite Kitchen Equipment

Fri, 29 Feb 2008 17:03:09 EST

Moby discusses his well-seasoned sauté pan and griddle, shares his appreciation of enamel cookware and microwaves and his uncertainty about designer sandwich bags.

Making Vegan Pancakes with Berries

Fri, 29 Feb 2008 17:07:32 EST

Moby prepares his favorite vegan pancakes with berries, gives tips on vegan cooking, and shows how to make delicious and nutritious dishes that appeal to everyone.

Vegan Philosophy and Lifestyle

Fri, 29 Feb 2008 17:12:59 EST

Moby talks about veganism and how tough it can make touring in foreign countries. He shares tips for maximizing storage space and keeping things spontaneous in a small city kitchen.

Grandly Planned

Thu, 14 Jun 2007 17:38:49 EST

Colin Cowie's kitchen is built for hospitality. See his tips for the ultimate entertainment setup.

The Efficient Kitchen

Thu, 14 Jun 2007 17:41:29 EST

Organization is king in Colin Cowie's kitchen. Take a tour and watch as he shows off his favorite kitchen gadgets, shares his secret for the perfect party drinks, and more.

An International Touch

Thu, 14 Jun 2007 17:44:21 EST

Cowie cooks up a taste of home featuring his favorite South African recipes.

What Pro-Athletes Eat

Wed, 25 Apr 2007 11:25:34 EST

Gabrielle Reece takes us on a tour of her fridge and shares her tips for smart shopping and healthy eating.

A Fast, Fit Breakfast

Wed, 25 Apr 2007 11:28:01 EST

Volleyball champ Gabrielle Reece shares the recipe for her favorite healthy smoothie.

Gabby Does Dinner

Wed, 25 Apr 2007 11:29:31 EST

Gabrielle Reece takes us on a tour of her kitchen and shares her thoughts on dining with friends and family.

Mario Batali Interview

Tue, 11 Nov 2008 14:47:25 EST

The star chef, restaurateur, and television personality talks about his food-centric upbringing, his influences, and the development of his personal "New Yorkese" cooking style.

Neal Fraser Interview

Fri, 17 Oct 2008 10:58:22 EST

The executive chef and co-owner of Grace and BLD in Los Angeles discusses his career, his cooking style, and the passion and dedication it takes to be a culinary professional.

Neal Fraser's Lobster Cavatelli

Fri, 17 Oct 2008 11:02:49 EST

The executive chef and co-owner of Grace and BLD in Los Angeles demonstrates how to make his recipe for Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone.

Neal Fraser's Turbot with Truffles

Fri, 17 Oct 2008 11:06:18 EST

The executive chef and co-owner of Grace and BLD in Los Angeles demonstrates his recipe for Sautéed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage

Daniel Patterson Interview

Fri, 28 Mar 2008 11:02:43 EST

The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.

Buying Produce with Daniel Patterson

Fri, 28 Mar 2008 10:56:41 EST

The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.

Daniel Patterson Yuba Pasta Demo

Fri, 28 Mar 2008 10:50:55 EST

The chef at San Francisco's Coi shows how to make "pasta" from yuba (tofu skin) in an irresistible spring sauce of peas, fava leaves, and basil.

Daniel Patterson Butter-Making Demo

Fri, 28 Mar 2008 09:59:00 EST

The chef/owner of San Francisco's Coi shows how easy it is to make butter at home.

Judy Rodgers Gnocchi Cooking Demo

Thu, 10 Jan 2008 10:08:46 EST

Judy Rodgers invites us into the kitchen of her restaurant Zuni Cafe in San Francisco and demonstrates how to make her popular ricotta gnocchi recipe.

Judy Rodgers Interview

Thu, 10 Jan 2008 10:11:09 EST

Zuni Cafe chef/co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about influences, inspiration, and the kind of food they love to eat and serve at their San Francisco restaurant.

Charlie Palmer Interview

Mon, 22 Oct 2007 14:25:05 EST

The chef/restaurateur talks about opening his first restaurant, New York's Aureole, at the age of 28, his influences, and his local-ingredient-driven Dry Creek Kitchen in Sonoma.

Charlie Palmer Cooking Demo

Mon, 22 Oct 2007 14:45:03 EST

The chef takes us behind the scenes at Dry Creek Kitchen in Sonoma and shows how to make his Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice

Charlie Palmer's Peaches

Mon, 22 Oct 2007 14:50:52 EST

Take a tour of Sonoma's Dry Creek Peach & Produce, where the chef and other shoppers can choose from 30 varieties of luscious organic peaches--plus, learn to pick truly ripe fruit.

Shea Gallante Interview

Fri, 12 Jan 2007 10:39:31 EST

Gallante talks about his influences, modern cooking technique, and the pressures of creating something new.

Shea Gallante Prepares Crudo

Thu, 11 Jan 2007 10:52:12 EST

In this video, the chef at New York's Cru replaces ubiquitous ginger and wasabi with olive oil and tapenade, giving raw fish a fresh new look as Italian crudo.

Shea Gallante Cooks Fish

Fri, 12 Jan 2007 10:47:00 EST

Gallante takes us into his kitchen and demonstrates how to make Black Bass with Ramps, Hon-shimeji Mushrooms, Razor Clams, and Tomato-garlic Marinade.

Cru Cellar Tour

Fri, 12 Jan 2007 11:08:26 EST

Sommeliers Robert Bohr, Alex Miranda, and John Slover take you inside the cellars of Cru and talk about expensive wines, life as a sommelier, and why NOT to bring wine for dinner.

Thomas Keller Interview

Fri, 12 Jan 2007 11:36:16 EST

The man behind Per Se, French Laundry, and Bouchon talks about the joy of cooking.

Thomas Keller's Gnocchi

Fri, 12 Jan 2007 11:13:15 EST

Chef Keller demonstrates how to make Herb Gnocchi.

Thomas Keller Makes Sauce

Fri, 12 Jan 2007 18:08:26 EST

Chef Thomas Keller demonstrates how to cook Gnocchi with Mushrooms and Butternut Squash.

Per Se Kitchen Tour

Fri, 12 Jan 2007 11:19:51 EST

America's most celebrated chef invites us into the kitchen of his four-star New York restaurant, Per Se.

Charles Phan Interview

Fri, 12 Jan 2007 12:26:52 EST

Comparing cooking to visual arts, Phan shares his thoughts on how food can go beyond flavor to tell a cultural story -- whether it's that of Vietnam, Italy, China, or France.

Charles Phan's Clay Pot Cooking

Fri, 12 Jan 2007 12:20:52 EST

Phan demonstrates how the Vietnamese clay pot is used to make classic chicken with a caramel sauce.

Charles Phan's Stir-Fried Shrimp

Fri, 12 Jan 2007 12:31:21 EST

Charles Phan demonstrates his recipe for stir-fried Plantation Shrimp with Shiitake Mushrooms and Baby Bok Choy -- and he promises it's not too hard to make.

Jacques Torres Interview

Fri, 12 Jan 2007 12:48:24 EST

In this interview, Jacques Torres talks about why he -- and everyone from young kids to grizzled boxers -- loves chocolate.

Tour of Chocolate Haven

Fri, 12 Jan 2007 12:37:04 EST

Jacques Torres gives a tour of his chocolate factory and shows how chocolate is made.

Tempering & Storing Chocolate

Fri, 12 Jan 2007 13:24:52 EST

Jacques Torres explains why it's important to temper chocolate when you plan to use it in molds or candies and demonstrates how it's done.

Jacques Torres's Holiday Treats

Fri, 12 Jan 2007 12:43:25 EST

Jacques Torres shows how to mold and decorate a jolly Santa and pretty Christmas trees in milk and dark chocolate. His handy tips will help with any sort of chocolate project.

Alice Waters's Edible Schoolyard

Fri, 12 Jan 2007 13:31:05 EST

Alice Waters takes us on a tour of the garden at Martin Luther King, Jr., Middle School.

Alice Waters Interview

Fri, 12 Jan 2007 13:35:35 EST

Alice Waters talks about the necessity of transforming our relationship to food through public education and school lunch initiatives.

Alice Waters's Kitchen Classroom

Fri, 12 Jan 2007 13:41:51 EST

Alice Waters shows us the classroom where children learn that there's more to making a meal than pulling up to a takeout window.

Chez Panisse Café

Fri, 12 Jan 2007 13:49:58 EST

In this video, one of Alice Waters' trusted deputies, Chef Russell Moore of Chez Panisse Café, demonstrates how to cook Halibut Baked on a Fig Leaf and English Peas with Mint.

Jasper White Interview

Fri, 26 Jan 2007 18:51:37 EST

White discusses his early love of seafood, his journey from fine dining to "clam shack," and the joys of a traditional outdoor clambake.

Jasper White's Clambake

Fri, 26 Jan 2007 18:25:20 EST

White adapts a traditional beachfront clambake for the home cook, demonstrating how the ingredients can be steamed on a regular stove.

The Boston Fish Pier

Mon, 29 Jan 2007 10:36:10 EST

Summer Shack seafood manager Max Harvey takes us around the historic Boston Fish Pier and demonstrates how to choose the freshest shellfish.

Creaming Butter and Sugar

Thu, 18 Jan 2007 13:42:46 EST

This important step helps create fluffy, tender baked goods.

Preparing Cake Pans

Thu, 18 Jan 2007 14:57:47 EST

Learn how to prep a cake pan for easy removal.

Assembling and Crumb-Coating a Cake

Thu, 18 Jan 2007 13:57:46 EST

Learn how to assemble a lovely three-layered cake...or as many layers as you wish.

Frosting a Cake

Thu, 18 Jan 2007 14:35:40 EST

Learn how to apply a smooth coat of frosting to any cake.

Frosting Swirls

Thu, 18 Jan 2007 14:48:40 EST

With the quick flick of a spatula, your cake will have textured swirls.

Decorative Frosting Borders

Thu, 18 Jan 2007 14:45:22 EST

See how easy it is to add elegant borders to any cake.

Brining a Turkey

Thu, 12 Oct 2006 10:22:00 EST

In this technique video, we'll show you how to brine your turkey, making it really nice and juicy.

Olive Oil Injection of a Turkey

Thu, 12 Oct 2006 10:30:41 EST

Learn how to inject your turkey with olive oil to keep the meat moist.

Stuffing and Trussing a Turkey

Thu, 12 Oct 2006 10:30:30 EST

We'll show you how to stuff and truss a turkey like a pro in this technique video.

Dry Herb Rub for a Turkey

Thu, 12 Oct 2006 10:30:56 EST

Using a rub on your turkey gives a real flavor boost. We'll show you the technique.

Butter Marinade for a Turkey

Thu, 12 Oct 2006 10:22:16 EST

Watch these video tips for marinating your turkey to get better flavor.

Basting a Turkey

Thu, 12 Oct 2006 10:21:49 EST

In this technique video, we demonstrate how to baste a turkey so that it stays moist and succulent.

Tenting a Turkey

Thu, 12 Oct 2006 10:31:23 EST

Want to tent your turkey so that it doesn't burn? We'll show you how.

Checking Doneness of a Turkey

Thu, 12 Oct 2006 10:36:53 EST

In this video, we'll show you how to check your turkey for doneness using a thermometer.

Creaming Butter and Sugar

Thu, 18 Jan 2007 13:42:46 EST

This important step helps create fluffy, tender baked goods.

Making Cookie Dough

Thu, 12 Oct 2006 10:09:53 EST

In this video, we'll show you how to make a yummy sugar-cookie dough.

Rolling Out Cookie Dough

Thu, 12 Oct 2006 10:09:41 EST

Check out these tips on the easiest way to roll out cookie dough.

Cutting Out Shapes

Thu, 12 Oct 2006 10:13:21 EST

Watch as we give you tips on how to make cookies using cookie cutters.

Making Simple Syrup

Wed, 20 Jun 2007 14:25:56 EST

Simple syrup is as easy as it sounds, and it’s useful for making drinks and numerous kinds of dessert.

Opening a Bottle of Champagne

Wed, 20 Jun 2007 14:25:24 EST

No need to be intimidated by Champagne bottles — after watching this video, you'll be a pro.

Making Vinaigrette

Wed, 20 Jun 2007 14:21:54 EST

Why buy a premade vinaigrette when you can make it better and cheaper at home? We'll show you how to do it in a few easy steps.

Making Mayonnaise

Wed, 20 Jun 2007 14:22:03 EST

A fresh, tasty mayonnaise can enhance any sandwich or dish. Learn how to make one in just a few minutes.

Making Aïoli

Wed, 20 Jun 2007 14:21:49 EST

Aïoli might sound fancy, but it's actually a simple garlic mayo. Check out this video to learn how to make your own.

How to Store Wine

Mon, 22 Oct 2007 13:16:51 EST

Wine expert Rebecca Chapa explains how screw tops affect preservation, when to refrigerate, and how various stoppers can help.

How to Pair Wine and Food

Mon, 22 Oct 2007 13:22:32 EST

Need to know what wine goes best with asparagus? Or when to serve a Pinot Noir? Wine expert Rebecca Chapa suggests the best possible combinations.

How to Read a Wine Label

Mon, 22 Oct 2007 13:27:36 EST

French, Italian, and German labels can be cryptic. Wine expert Rebecca Chapa shows you how to identify the producer, region, and varietal.

How to Use a Sommelier

Mon, 22 Oct 2007 13:31:19 EST

Never fear the wine gurus! Wine expert Rebecca Chapa shows you how to read a wine list and consult an expert without feeling awkward.

Champagne & Sparkling Wines

Mon, 22 Oct 2007 13:35:24 EST

Sparkling wines can be made in different ways and come from all over the world. Wine expert Rebecca Chapa takes you on a journey into Champagne country.

The Importance of Glassware

Mon, 22 Oct 2007 13:38:15 EST

The size, shape, and material of a glass can alter the flavor. Wine expert Rebecca Chapa illustrates how glassware affects a wine's taste.

How to Make a Manhattan Cocktail

Wed, 19 Nov 2008 11:49:08 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a Manhattan.

How to Make a Martini Cocktail

Wed, 19 Nov 2008 11:53:25 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare the perfect vodka Martini.

How to Make an Old Fashioned

Wed, 19 Nov 2008 11:43:11 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare an Old Fashioned.

How to Make a Sazerac Cocktail

Wed, 19 Nov 2008 12:05:50 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a Sazerac.

How to Make a Sidecar Cocktail

Wed, 19 Nov 2008 11:58:21 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a Sidecar.

How to Make a Vesper Cocktail

Wed, 19 Nov 2008 12:10:03 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Vesper.

How to Make Sangria

Wed, 02 Jul 2008 11:41:47 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare Sangria.

How to Make a Michelada

Wed, 02 Jul 2008 11:44:21 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the michelada, a classic beer-based Mexican cocktail.

How to Make a Cosmopolitan

Wed, 02 Jul 2008 11:49:51 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a classic Cosmopolitan cocktail.

How to Make a French 75

Wed, 02 Jul 2008 11:52:35 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a Champagne-based French 75 cocktail.

How to Make an Aviation

Wed, 02 Jul 2008 11:46:44 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare an Aviation cocktail.

How to Make a Caipirinha Cocktail

Tue, 20 May 2008 15:01:45 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Brazilian cocktail, the Caipirinha--substituting kumquats for limes.

How to Make a Margarita Cocktail

Tue, 20 May 2008 15:10:09 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Margarita cocktail.

How to Make a Mint Julep Cocktail

Tue, 20 May 2008 15:14:40 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Mint Julep cocktail.

How to Make a Mojito Cocktail

Tue, 20 May 2008 15:21:05 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Cuban cocktail, the Mojito.

How to Make a Daiquiri Cocktail

Tue, 20 May 2008 15:24:20 EST

Mixologist Eben Freeman, of Tailor Restaurant in New York City, demonstrates how to prepare a variation on the classic Daiquiri cocktail.

Barware 101: The Tools of the Trade

Thu, 29 May 2008 11:00:37 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates bartenders' essential equipment.

Key Bottles to Stock a Home Bar

Thu, 29 May 2008 11:08:31 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, identifies the bottles every bar must stock: vodka, gin, tequila, rum, bourbon, and more.

The Bartender's Glassware Guide.

Thu, 29 May 2008 11:12:46 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, displays the range of drinking glasses available and explains which cocktails go with each glass.

Why Ice Matters

Thu, 29 May 2008 11:16:23 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, explains the importance of ice and how to make cubes in different sizes and shapes.

The Importance of Fresh Juice

Thu, 29 May 2008 11:29:22 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, explains how to select fruit, the best ways to squeeze your own, and why juice is the key to a flavorful drink.

Cool Cocktail Equipment and Gadgets

Thu, 25 Sep 2008 16:18:06 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, shows off his vegetable juicer, cotton candy spinner, Cryovac machine, and other molecular gastronomy gadgets.

Drinks You Can Eat: Solid Cocktails

Thu, 25 Sep 2008 16:23:37 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, makes a Cuba Libre Gelatin Square, Ramos Gin Fizz Marshmallow, and White Russian Breakfast Cereal (using Rice Krispies).

On Molecular Gastronomy & Cocktails

Thu, 25 Sep 2008 16:27:27 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, discusses how modern progressive cooking techniques (molecular gastronomy) have influenced the cocktail world.

How to Make a Bubblegum Cocktail

Thu, 25 Sep 2008 16:31:35 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Bazooka Bubble Gum-infused vodka cocktail.

How to Make a

Thu, 25 Sep 2008 16:37:02 EST

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a "solid" White Russian (a.k.a. Kahlúa Rice Krispies).

Week 13:
My Dinner with Tanya

Mon, 30 Apr 2007 11:42:34 EST

Grand Finale: Over dinner at chef Laurent Tourondel's BLT Fish, the students reveal the highs and lows of being on public display for 13 weeks.

Week 12:
Meet the Masters #1

Mon, 23 Apr 2007 18:04:27 EST

Chauffeured around town in a limo, the students meet three legendary chefs starting with pastry maven François Payard.

Week 12:
Meet the Masters #2

Mon, 23 Apr 2007 18:00:51 EST

Wylie Dufresne explains food science at his WD-50 restaurant.

Week 12:
Meet the Masters #3

Mon, 23 Apr 2007 17:58:18 EST

Gray Kunz offers a scenic tour of Café Gray inside the Time-Warner Center.

Week 11:
ChefSpeak

Mon, 16 Apr 2007 16:42:38 EST

It's evaluation time: The chefs assess the strengths and weaknesses of our four CIA students--and predict where each will land after graduation.

Week 10:
Shuck It!

Mon, 09 Apr 2007 14:23:23 EST

Like messy fun? Watch the students compete in two oyster contests -- shucking and sucking.

Week 9:
Just Eat It

Mon, 02 Apr 2007 10:31:30 EST

To refine their palates, the students must taste everything. How does insect larvae or goat brain sound?

Week 8:
Un-Cut!

Mon, 26 Mar 2007 11:36:43 EST

A compilation of outtakes captures wacky, sometimes naughty, antics--and Jared showing off his pecs.

Week 7:
Do or Die!

Mon, 19 Mar 2007 10:35:47 EST

Will Erin and Claire pass their baking exam? Their graduation is on the line!

Week 6:
How Sweet It Is

Mon, 12 Mar 2007 10:50:19 EST

"Wanna see how they make truffles, taffy and liquor cordials? Check out this chocolate and confections smorgasbord."

Week 5:
Trial By Fire

Fri, 02 Mar 2007 13:45:22 EST

It's test time: The chicken is dry, the pasta is gooey, and the students have committed a major health-safety violation. Yum!

Week 4:
A Personalized Tour

Mon, 26 Feb 2007 16:13:55 EST

Erin's campus tour starts off innocently, but then she shows us some weird, scary places. And ghosts.

Week 3:
Bake-Off & Dance!

Fri, 16 Feb 2007 16:20:43 EST

Wanna see Erin in a dress? Markos in a suit? Claire making a cake? Check out the action at the semi-formal.

Week 2:
The Group Leader

Mon, 12 Feb 2007 11:15:19 EST

Markos is elected group leader and learns the fundamentals of kitchen management: budgeting, inventory, communication, and what to do with leftover potatoes.

Week 1:
First Day Jitters

Mon, 05 Feb 2007 15:00:17 EST

It's Erin, Jared, Markos and Claire's first day back at the CIA and the reviews are already in: Chef Greweling is dreamy and Chef Averbeck is scary.

History of the CIA

Mon, 29 Jan 2007 18:06:38 EST

What is the CIA? Join us as we follow the history of this prestigious culinary school from the very beginning.

CIA Teaser

Tue, 23 Jan 2007 15:20:54 EST

Epicurious follows four students at the Culinary Institute of America.

Erin's V-Blog
Week 13

Mon, 30 Apr 2007 11:56:07 EST

Erin explains why she participated in the CIA online reality show, and then thanks everybody with a big wet kiss.

Erin's V-Blog
Week 12

Mon, 23 Apr 2007 17:56:33 EST

Erin's moving on to next phase of her education--two more years in the bachelor's program.

Erin's V-Blog
Week 11

Mon, 16 Apr 2007 16:55:19 EST

What does accounting have to do with cooking school? Find out!

Erin's V-Blog
Week 10

Mon, 09 Apr 2007 14:25:54 EST

Erin and her roommate, Lauren, discuss what they've learned from each other. In bed.

Erin's V-Blog
Week 9

Mon, 02 Apr 2007 10:34:08 EST

Erin describes her first culinary adventures: Crushing stuff with the mortar and pestle at age seven.

Erin's V-Blog
Week 8

Mon, 26 Mar 2007 11:51:42 EST

Erin still has 18 months of school, but some of her friends are graduating--and the thought of finding a job is intimidating.

Erin's V-Blog
Week 7

Mon, 19 Mar 2007 10:37:39 EST

With the purchase of a silly pink phone, Erin nearly pees her freakin' pants. And she starts breads class.

Erin's V-Blog
Week 6

Mon, 12 Mar 2007 10:53:46 EST

Starting work at 5am doesn't faze Erin, she used to begin her day at 3:30am.

Erin's V-Blog
Week 5

Fri, 02 Mar 2007 13:48:55 EST

Forget about cooking: Erin revels in fine dining.

Erin's V-Blog
Week 4

Mon, 26 Feb 2007 16:16:45 EST

After weeks of hearing about -- and sampling -- chef Greweling's famous toffee, Erin finally learns how to make the stuff herself. Her roommates are pleased.

Erin's V-Blog
Week 3

Fri, 16 Feb 2007 16:25:25 EST

After weeks of hearing about -- and sampling -- chef Greweling's famous toffee, Erin finally learns how to make the stuff herself. Her roommates are pleased.

Erin's V-Blog
Week 2

Mon, 12 Feb 2007 11:32:36 EST

Erin explains why a little box of chocolates can cost $60 a pound-- and exercises "palate development" (i.e., gorges on class samples).

Erin's V-Blog
Week 1

Mon, 05 Feb 2007 15:02:50 EST

Erin gushes about wine, truffles and chef Greweling...or is that just the chocolate talking? Plus: Listen to Erin's unbounded enthusiasm for crème fraiche.

Erin's Audition Tape

Tue, 23 Jan 2007 15:31:15 EST

Erin introduces us to her family in Kansas, and tells of her mother's influence on her dream to become a chef.

Jared's V-Blog
Week 13

Mon, 30 Apr 2007 11:57:36 EST

Jared thanks everyone he knows, like he's accepting an Oscar Award, and hints that he'd like to do this again--soon.

Jared's V-Blog
Week 12

Mon, 23 Apr 2007 17:55:25 EST

Jared pretends he is Markos and tapes his video blog from the smoker's gazebo.

Jared's V-Blog
Week 11

Mon, 16 Apr 2007 16:48:34 EST

Jared rhapsodizes about his pal, and camera operator, Audrey.

Jared's V-Blog
Week 10

Mon, 09 Apr 2007 14:32:23 EST

Jared admits he has a habit of falling asleep at the wheel; fellow students are both entertained and appalled.

Jared's V-Blog
Week 9

Mon, 02 Apr 2007 10:36:05 EST

Jared gleefully shares the inside-the-kitchen trick he pulls on other students.

Jared's V-Blog
Week 8

Mon, 26 Mar 2007 11:55:08 EST

Jared excitedly ponders four possible externship offers.

Jared's V-Blog
Week 7

Mon, 19 Mar 2007 10:40:06 EST

Jared takes us on a kitchen gry goods tour and shares some embarassing stories.

Jared's V-Blog
Week 6

Mon, 12 Mar 2007 10:56:27 EST

Jared takes us along with him on his first American carwash.

Jared's V-Blog
Week 5

Fri, 02 Mar 2007 13:50:44 EST

After acing the exams, Jared owns up to his only flaw: His sauce is too elegant.

Jared's V-Blog
Week 4

Mon, 26 Feb 2007 16:18:51 EST

Jared, proud to be known as "the guy with the tools," identifies exactly what he needs: sharper knives, new boots, snow pants, and a gigantic stack of pancakes with maple syrup.

Jared's V-Blog
Week 3

Fri, 16 Feb 2007 16:26:51 EST

Comin' at ya from Apple Pie Bakery inside the CIA, Jared explains how he stays in shape.

Jared's V-Blog
Week 2

Mon, 12 Feb 2007 11:35:07 EST

Cash-strapped Jared decides he'll make some extra money by tutoring...and then admits he just blew $200 on books.

Jared's V-Blog
Week 1

Mon, 05 Feb 2007 15:07:25 EST

Jared, looking like a young Bob Dylan, thinks chef Averbeck "is a little crazy," but appreciates being challenged.

Jared's Audition Tape

Tue, 23 Jan 2007 15:34:34 EST

Jared tells his story of cooking as an expression of art, and his love of the science behind cooking.

Claire's V-Blog
Week 13

Mon, 30 Apr 2007 12:06:20 EST

Claire's still not sure where she'll end up after graduation, but she knows where her stuff is going: home to mom and dad.

Claire's V-Blog
Week 12

Mon, 23 Apr 2007 17:54:29 EST

Claire and her colleagues learn how to make churros, zeppoles, and crepes.

Claire's V-Blog
Week 11

Mon, 16 Apr 2007 17:06:12 EST

Naples? Georgia? Santa Barbara? Claire's job search has her reaching out to people all over the world.

Claire's V-Blog
Week 10

Mon, 09 Apr 2007 14:36:38 EST

Decked out in shades, with clear blue skies behind her, Claire reviews her extern plans.

Claire's V-Blog
Week 9

Mon, 02 Apr 2007 10:38:27 EST

Lobster or foie gras? No thanks, says Claire.

Claire's V-Blog
Week 8

Mon, 26 Mar 2007 11:57:01 EST

Claire, looking relaxed and happy, basks in the glow of being surrounded by friends and food--off-campus.

Claire's V-Blog
Week 7

Mon, 19 Mar 2007 10:43:08 EST

Breads class starts at 5:30am, and the first day was rocky, but Claire's prepared for the challenge.

Claire's V-Blog
Week 6

Mon, 12 Mar 2007 10:59:08 EST

Claire admits she's made grilled-cheese using an iron and tinfoil, but she usually sticks to the campus meal plan.

Claire's V-Blog
Week 5

Fri, 02 Mar 2007 13:53:33 EST

Claire worries about passing tests, which affects graduation and externships.

Claire's V-Blog
Week 4

Mon, 26 Feb 2007 17:06:50 EST

Claire seems beaten down by life -- she misses her family and friends -- and can't wait to get some alone time.

Claire's V-Blog
Week 3

Fri, 16 Feb 2007 16:23:52 EST

An exhausted Claire explains that she had fun at the Masquerade Cake Competition and dance -- even though she didn't win 1st place.

Claire's V-Blog
Week 2

Mon, 12 Feb 2007 11:38:56 EST

Claire finally witnessed Chef Greweling's wrath after a few students screw up. The lesson learned: She knows she can handle pressure in the kitchen. And how to make a mean truffle.

Claire's V-Blog
Week 1

Mon, 05 Feb 2007 15:12:53 EST

Claire is thrilled to learn there's social life at the CIA after all -- clubs and sport teams included -- and reveals why she chose the two-year program over the four-year one.

Claire's Audition Tape

Tue, 23 Jan 2007 15:38:36 EST

Claire talks about cooking competitions in high school, and baking cinnamon rolls with Grandma.

Markos's V-Blog
Week 13

Mon, 30 Apr 2007 12:01:02 EST

Markos hopes to meet his viewers someday--either at a restaurant where he's cooking or perhaps in the emergency room when he's "burnt and bloody."

Markos's V-Blog
Week 12

Mon, 23 Apr 2007 17:53:03 EST

The good news: Markos landed an externship in New Orleans, and can smoke and drink freely. The bad news: Sweltering heat.

Markos's V-Blog
Week 11

Mon, 16 Apr 2007 17:10:10 EST

Even after a shower, coffee, and a cigarette, Markos looks weary in the morning.

Markos's V-Blog
Week 10

Mon, 09 Apr 2007 14:39:14 EST

Low pay! Crazy hours! Summer heat! Markos explains the appeal of restaurant externships.

Markos's V-Blog
Week 9

Mon, 02 Apr 2007 10:40:41 EST

Markos explains his aversion to broccoli, milk, and mayonnaise.

Markos's V-Blog
Week 8

Mon, 26 Mar 2007 11:59:31 EST

A Chinese restaurant with a funny name is all the inspiration Markos needs to indulge in a little comedy routine.

Markos's V-Blog
Week 7

Mon, 19 Mar 2007 10:45:07 EST

Markos and his sidekick Tony delight in pondering the purpose of an Amish energy drink.

Markos's V-Blog
Week 6

Mon, 12 Mar 2007 11:00:47 EST

Markos and his buddies discuss Delmonico steaks, pork chops, braised short ribs, pan-fried shrimp and eggplant parm -- and how they did on their latest test.

Markos's V-Blog
Week 5

Fri, 02 Mar 2007 14:01:04 EST

It wasn't his fault! Another student in the test kitchen moved Marcus's chicken. But he admits he used the wrong cutting board.

Markos's V-Blog
Week 4

Mon, 26 Feb 2007 16:22:23 EST

"Markos and two pals make fun of each other's motivational journals."

Markos's V-Blog
Week 3

Fri, 16 Feb 2007 16:29:07 EST

Markos falls down the stairs and is repeatedly mistaken for a clerk at the mall -- much to the delight of his sidekick.

Markos's V-Blog
Week 2

Mon, 12 Feb 2007 11:41:23 EST

A new chef with a vastly different teaching style throws Markos off, but he's more disturbed by what he saw at an "18-plus" club.

Markos's V-Blog
Week 1

Mon, 05 Feb 2007 15:19:40 EST

How do you go from cleaning up crime and murder scenes to studying at the CIA? Markos tells all!

Markos's Audition Tape

Tue, 23 Jan 2007 15:41:54 EST

Markos gives us the full story on life at the CIA, including a tour of his dorm room.

Watch the Winner!

Mon, 11 Jun 2007 11:05:46 EST

Watch and see who won the cooking challenge!

The Challenge

Mon, 04 Jun 2007 11:05:44 EST

Watch as contestants scramble to prepare a dish that will knock the socks off Bon Appetit Editor-in-Chief Barbara Fairchild.

Sneak Peak

Wed, 30 May 2007 09:33:31 EST

Take a sneak peek at the excitement behind The Next Food Network Star.

Emmy_InsideCIA

Wed, 02 May 2007 17:14:51 EST

Emmy_InsideCIA

Emmy_Techniques

Wed, 02 May 2007 17:07:34 EST

Emmy_Techniques

Chili in 30 Seconds

Fri, 22 Feb 2008 12:31:05 EST

Submitted by: buchetti

A recipe for chili with hamburger. This video is made entirely with still photos using an ordinary digital camera.

Julian's Yogurt-Eating Tricks

Fri, 22 Feb 2008 12:32:11 EST

Submitted by: wonderdad

Chef Julian shows food fans how to eat yogurt properly.

Paul Pizzaro's Easy Hors D'Oeuvres

Fri, 22 Feb 2008 12:33:39 EST

Submitted by: JoleneBouchon

A quick, delicious no-cook recipe for cocktail parties and beyond

Graham Cracker Crust

Fri, 22 Feb 2008 12:33:55 EST

Submitted by: chefjaync

Make your own crust for pies, shells, cakes and other dishes. Add the flavors you want to make it your own.

Partner Video

Fri, 31 Aug 2007 10:43:04 EST

See the Changing of the Guard in London

Buckingham Palace Guard James Kelly offers a one-of-a-kind glimpse into the tasks and traditions of his regiment.

Partner Video

Fri, 31 Aug 2007 10:44:06 EST

The Mint Julep: A Symbol of the Derby

Mint. Sugar. Bourbon. Ice. The Mint Julep is a symbol of the South that goes hand in hand with the Kentucky Derby.

Partner Video

Fri, 31 Aug 2007 10:38:20 EST

Kentucky Derby: Tour Churchill Downs

Lynn Ashton, Executive Director of the Kentucky Derby Museum, shares the exciting history of "the most exciting two minutes in sport."

Partner Video

Fri, 31 Aug 2007 10:44:49 EST

Derby Fashion: Big, Beautiful Hats

Big, bold, beautiful hats have been mainstays at the Kentucky Derby since the 1800s. Two local hat makers share their creations.

Partner Video

Fri, 31 Aug 2007 10:42:19 EST

All the Fabulous Foods

From seasonal strawberries and country ham to the finest dining in Louisville, get a taste of some tempting treats enjoyed at the Derby.

Partner Video

Tue, 07 Aug 2007 16:06:27 EST

The Search for the Next Häagen-Dazs Flavor - Part 1

Contest finalists--a teacher, biologist and financial consultant--arrive in California to mix their flavors with the experts.

Partner Video

Tue, 07 Aug 2007 16:09:13 EST

The Search for the Next Häagen-Dazs Flavor - Part 2

Which flavor will become the champion? Competition heats up as world-famous chefs weigh in on each of the flavors.

Partner Video

Mon, 23 Jul 2007 10:53:23 EST

Cooking Capretto with Scott Conant - Part 1

Using a "moist roast" technique, chef Scott Conant demonstrates how to cook capretto, or goat.

Partner Video

Mon, 23 Jul 2007 11:18:22 EST

Cooking Capretto with Scott Conant - Part 2

Chef Scott Conant discusses how to balance high end and rustic principles in Italian cuisine.

Partner Video

Mon, 23 Jul 2007 11:22:04 EST

Making an Onion Tart with Michel Richard - Part 1

Chef Michel Richard prepares an Onion Tart using crepe batter instead of traditional bread dough.

Partner Video

Mon, 23 Jul 2007 11:24:02 EST

Making an Onion Tart with Michel Richard - Part 2

French-born Michel Richard shares the story of how he became a world-famous chef and restaurateur.

Partner Video

Tue, 05 Jun 2007 13:44:28 EST

Masaharu Morimoto Prepares Sushi - Part 1

King salmon, yellowtail, tuna and other fish take center stage as Chef Masaharu Morimoto prepares a sushi meal.

Partner Video

Fri, 18 May 2007 16:33:04 EST

Masaharu Morimoto Prepares Sushi - Part 2

Chef Masaharu Morimoto takes you step-by-step through the preparation of sushi from the rice to the fish.

Partner Video

Fri, 18 May 2007 16:35:22 EST

A Taste of Thailand with Sara Moulton - Part 1

Gourmet Executive Chef Sara Moulton prepares a Thai red curry paste and a Thai curry chicken with rice soup.

Partner Video

Fri, 18 May 2007 16:37:17 EST

A Taste of Thailand with Sara Moulton - Part 2

Explore the flavors of northern India as Gourmet Executive Chef Sara Moulton prepares a spicy lamb masala.