Guides & Tools
Guides & ToolsEverything you need to level up in the kitchen. Tips, tricks, techniques, and more.

What’s Cookin’

 

 

Shopping Tips: How to Buy Fresh Scallops
Shopping Tips: How to Buy Fresh ScallopsArm yourself with knowledge before heading out to the fish market.
The Ultimate Guide to Pan Searing With Precision
The Ultimate Guide to Pan Searing With PrecisionLearn the fundamentals of pan-searing steak, pork chops, chicken breast, salmon, and scallops.

How to Butcher a Chicken: 10-Piece Country Cut
How to Butcher a Chicken: 10-Piece Country CutWe break down a whole chicken into 10 pieces, perfect for southern-style fried chicken.




The Beef Index
The Beef IndexEvery cut, explained.





Tips & Tricks


Tips & Tricks: Beer Bath Brats

Tips & Tricks: Beer Bath Brats


Tips & Tricks: Build an Easy and Inexpensive Portable Cold Smoker
STUDIO PASS

Tips & Tricks: Build an Easy and Inexpensive Portable Cold Smoker


Tips & Tricks: Homemade Granita

Tips & Tricks: Homemade Granita


Tips & Tricks: How to Remove Pin Bones From Salmon

Tips & Tricks: How to Remove Pin Bones From Salmon


Tips & Tricks: The Rave-Worthy Secret to Perfectly Picked Crab

Tips & Tricks: The Rave-Worthy Secret to Perfectly Picked Crab


Crispy Skin Parchment Paper
STUDIO PASS

Tips & Tricks: Make Your Quiche Velvety Smooth With Velveeta


Crispy Skin Parchment Paper
PREMIUM

Tips & Tricks: How to Get Perfectly Crispy Fish Skin, Every Time


Tips & Tricks: Pull Shots From Your Freezer With Espresso Ice Cubes
PREMIUM

Tips & Tricks: Pull Shots From Your Freezer With Espresso Ice Cubes


Tips & Tricks: Pre-Toast Your Flour for Pro-Level Pizza at Home

Tips & Tricks: Pre-Toast Your Flour for Pro-Level Pizza at Home


Tips & Tricks: Make the Most of Your Microplane Grater
STUDIO PASS

Tips & Tricks: Make the Most of Your Microplane Grater


Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream

Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream


Tips & Tricks: Turn Buttery Brioche into Flaky, Pull-Apart Rolls
STUDIO PASS

Tips & Tricks: Turn Buttery Brioche into Flaky, Pull-Apart Rolls


Tips & Tricks: Freeze Fresh Herbs Into Flavor Nuggets

Tips & Tricks: Freeze Fresh Herbs Into Flavor Nuggets


Tips & Tricks: Three Ways to Peel a Garlic

Tips & Tricks: Three Ways to Peel a Garlic


Tips & Tricks: Level Up Your Pie Crust Layers With Liquor
PREMIUM

Tips & Tricks: Level Up Your Pie Crust Layers With Liquor


Tips & Tricks: Quickest Way to Shuck an Oyster

Tips & Tricks: Quickest Way to Shuck an Oyster


Tips & Tricks:  Dry-Cure for Perfect Fish

Tips & Tricks: Dry-Cure for Perfect Fish


Tips & Tricks: How to Quickly Julienne Lots of Veggies at Once

Tips & Tricks: How to Quickly Julienne Lots of Veggies at Once


Tips & Tricks: Tear Your Bread for Better Croutons
STUDIO PASS

Tips & Tricks: Tear Your Bread for Better Croutons


A seared scallop on a bed of peas, corn, and vegetable.

Tips & Tricks: The Best Way to Cook a Scallop


A plate of roasted zucchini, cauliflower, squash, and carrots.
PREMIUM

Tips & Tricks: Perfect Roasted Vegetables


Tips & Tricks: Deep-Fried Glassy Nuts

Tips & Tricks: Deep-Fried Glassy Nuts


Tips & Tricks: Fizzy Fruit!

Tips & Tricks: Fizzy Fruit!


Tips & Tricks: How to Mince a Shallot

Tips & Tricks: How to Mince a Shallot