Chef Ashton Keefe shows The Better Show viewers how to make pizza dough from scratch.
How to Make Pistachio Pesto
Mama Natural shares an interesting twist on pesto with this recipe that uses pistachios instead of pine nuts.
Canning Tomatoes with Martha Stewart
Martha and her mother reminisce over one of their favorite traditions.
Can I Substitute Almond Milk for Whole Milk in Cooking and Baking?
With all the milk alternatives available in the market, a viewer asks whether she can use almond milk instead of whole milk in cooking. The short answer is yes, but there's a trick to it.
How Should I Use Different Kinds of Salts?
Find out more about table salt, kosher salt, and gourmet sea salts available in the market.
What Is Muscovado Sugar?
Find out what Muscovado or Barbados sugar is, and how you should use it best in your baking and everyday life.
What Is the Best Method for Straining Fat from Stock?
Today on 'Ask the Expert', we find out the best method to strain fat from stock.
Why Do Dishes I Make in the Slow-Cooker Taste Bland?
Learn this great tip to keep your slow cooked food flavorful.
The Super Simple Trick to Slicing Cherry Tomatoes
Chef James says slicing cherry tomatoes is a cinch when you follow this one quick tip.
The Best Way to Separate Egg Yolks from Whites
Chef James Gottwalk shares the easiest way to separate egg yolks from whites.
Martha Meets the Purveyors of Gotham West Market
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.