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Essential Techniques

  • How-To

    How to Make Pie Dough

    Baking expert Abby Dodge demonstrates the simple French technique called fraisage to smear butter pieces into flour for a flaky pie crust

  • How-To

    How to Cut Meat Against the Grain

    In this video, we’ll show you how to identify which direction the grain is running in any large cut of meat, and how to slice the meat against the grain.

  • How-To

    How to Shape Marble Rye

    Peter Reinhart demonstrates how to make and shape this impressive loaf of bread.

  • How-To

    How to Assemble a Baked Alaska

    Julissa Roberts demonstrates how to get that classic dome shape and how to whip up a billowy meringue.

  • How-To

    How to Make Spaghetti & Meatballs

    The chef of New York City’s Meatball Shop shares his favorite recipe.

  • How-To

    How to Extract Lobster Meat

    Learn how to get the most meat from a lobster without a lot of fuss

  • How-To

    The Upside-Down Grill

    Too cold to fire up the grill? Embrace your broiler for burgers, brats, and barbeque.

  • Article

    Four Ways to Cook in a Cast-Iron Skillet

    Inexpensive, nonstick, and practically indestructible, a cast-iron skillet rocks at almost any type of cooking.

  • How-To

    How to Grill Potatoes

    When it's too hot to turn on the oven, it's the perfect time for grilled potatoes. This video shows you how to grill potatoes so they're cooked fully on all sides and toasty brown.

  • How-To

    Sear & Sauce for Fast Shrimp Sautés

    One of the things I love most about shrimp—and the reason I make it often on weeknights—is that it cooks so quickly. But if that is shrimp’s best attribute, it…