Martha interviews two purveyors of the Gotham West Market in New York City. Chef Seamus Mullen, owner of the restaurant El Colmado, talks about his favorite tapas, including jamon Iberico. Harry Rosenblum, owner of the Brooklyn Kitchen, talks about his five favorite kitchen tools.
Deep Dish Quiche Crust Recipe
Quiche begins with the crust. This especially delicious version is made with eggs, which make it tender and sturdy, so it's practically foolproof whether you choose to bake it in a springform pan or in a pie plate for a more traditional profile.
How to Peel and Chop Fresh Ginger
Don't Let the Root Intimidate You...How to Easily Peel and Chop Ginger.
This Cheap New Kitchen Gadget Will Change The Way You Eat Veggies
Meet your new favorite kitchen tool. Some call it the spiralizer, the zoodler (an affectionate term for a zucchini-based noodle) or the spiral vegetable slicer. However you choose to identify to this nifty apparatus, know one thing: Your vegetable lifestyle is about to transform.
Sara Moulton’s Tips for Reviving Limp Basil & Lettuce
Just when you think it’s time to clear out your fridge, it could be possible to get a bit more life from your greens. Chef Sara Moulton shows you when you can stretch your groceries, and when it’s time to toss your produce.
Sara Moulton’s Tips for Reviving Moldy Cheese and Stale Bread
Chef Sara Moulton loves to help you stretch your grocery dollars and has tips for reviving stale bread and for knowing when moldy cheese needs to be thrown out or can still be used.
How to Slice and Serve Layer Cakes
Slice and place beautiful layer cakes to perfection this holiday season with our no-fail technique.
Master Class: How to Ignite an Orange Peel
Van Zarr, head bartender at Kansas City restaurant Rye, demonstrates how to flame an orange-peel garnish for cocktails.
How to Slice Steak Paper-Thin
A simple trick chefs use to make paper-thin slices of meat — no special equipment required.
How to Weave a Lattice Top for Pies
Learn how to weave a lattice top for pies with Anna Stockwell.
How to Make Cheese Sauce
Learn how to prepare homemade cheese sauce with this easy recipe.
How to Cook Farro
Learn how to properly cook Farro- a type of nutty wheat grain often used as a substitute for pasta or rice.
How to Make a Simple White Frosting
This simple white frosting recipe is rich and creamy and perfect for topping cakes or cupcakes.
How to Clean Bacon Grease
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Secret to Cooking Faster? An Organized Kitchen
Feeling pressed for time every night when you make dinner? See how a little organizing will go a long way in extending the clock.
Brian Boitano's Kitchen Essentials
Figure skating legend Brian Boitano is also a pro in the kitchen and he's sharing his favorite kitchen essentials!
Overcooked Meat? Try This
Trick to Keeping Herbs Fresh
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How to Keep Pie Dough Cool
When working with pie dough, or any kind of pastry dough, keeping it cool is essential. After a few minutes in a hot kitchen, dough can end up soft, sticky and hard to work with. Fine Cooking's Nicki Sizemore shares a better way to keep your dough cool.
When Cake Gets Stuck in the Tin
How to Boil an Egg Perfectly
Soft-cooked, medium-cooked or hard-cooked? So many options! Whichever style you choose, Fine Cooking's Nick Sizemore shows you how to cook your eggs to perfection.
How to Carve a Turkey for Juicier Results
When we think of carving turkey it usually involves cutting the breast along the grain of the meat, but this makes it tougher and stringier. Fine Cooking's Nicki Sizemore shows us a better way to slice turkey for juicier, better-tasting meat.
How to Shape Pizza Dough
Adam Hickman shows you how to shape the dough for a homemade pizza.
How to Cook Asparagus
Ann Taylor Pittman shows you the perfect way to cook asparagus.
How to Cook Kale
Ann Taylor Pittman shows you the perfect way to cook kale.
Bacchanal Pepper Sauce
Sonya Samuel’s hot sauce recipe relies heavily on Scotch Bonnet peppers for their heat, but it’s the addition of fruit that sets it apart. By: Liza de Guia
How to Slice Strawberries With an Egg Slicer
When strawberries are in season, you just want to eat them morning, noon and night! But slicing all those strawberries can get a little tedious. Fine Cooking's Nicki Sizemore shows us a better way to get the job done, using an egg slicer.
How to De-Bone a Fish Fillet
Many fish fillets have tiny pin bones that run along their spines, which you'll want to remove before cooking. They can be tough to find, but not with this cool trick. Fine Cooking's Nicki Sizemore shows you a better way to prepare your fillet.
Why Does the Cook Time for Dried Beans Vary So Much?
How to cook dried beans.
What Is the Difference Between Red and Golden Beets?