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Our Food Network Kitchen presents five delicious ways to make Monkey Bread.
The Right Way to Slice a Pineapple
How in the entire world do people take this spindly, piney, aggressively textured piece of plant life and carve it into the fruit-salad star that it is? This delicious tropical treat comes practically encased in full-body armor. The good news is, the golden splendor inside is just a few quick slices away. Once you've mastered the process illustrated in this video, you'll be free to sup on pineapple in fruit salads, upside-down cakes, grilled on skewers, or just as is.
How to Clean and Season a Cast-Iron Skillet
No kitchen should be without a cast-iron skillet. But instead of having a smooth black surface, is yours rusty? Follow these easy step-by-step tips for cleaning and seasoning a cast-iron skillet and it is sure to last a lifetime.
Emeril Lagasse's Technique for Whisking a Homemade Vinaigrette
Make a basic vinaigrette with salt, garlic, mustard, olive oil, and a dash of sugar. Learn Emeril's technique for whisking your homemade vinaigrette.
Spend Less Time Manning the Grill With These Party-Smart Tips
Our chicken and rib timesavers will have you looking like a grilling pro.
Become a Grill Master with These Essential Grilling Tools
Don't know a grill mitt from a sauce mop? Food Network shows what you need.
How to Use Parchment Paper for Baking
Martha cuts rounds of parchment paper to use in the bottom of cake pans. Even if the pan is nonstick, parchment paper ensures a flawless cake that comes out easily.
How to Store, Peel and Seed Tomatoes
Washington Post Food and Travel Editor Joe Yonan shows you three handy ways to prepare and store tomatoes (hint: don't use your refrigerator).
Gordon Ramsay's Garlic and Saffron Mayonnaise Recipe
This is a simple recipe for homemade mayonnaise, with a scent of garlic and tinge of saffron. Leave the saffron out if you don't have any - but it imparts incredible flavour.
The Trick to a Quick Julienne
The culinary term "julienne" refers to cutting an ingredient such as carrots or zucchini into thin strips that are roughly 1/8-inch thick and 2 to 2 ½ inches long. This can be a rather tedious task, but there's a little trick to getting it done in no time at all.
The BA Summer Grilling Manual: Grilling Basics
New to grilling? Don't let fear of the unknown keep you from an awesome cookout - watch Adam's introduction to the basics.
Filling and Decorating an Ikat
Learn the basic techniques you need to maneuver around the kitchen like a professional. In this episode, cookies! Learn how to fill and decorate an ikat.
Flooding and Painting Sugar Cookies
Learn the basic techniques you need to maneuver around the kitchen like a professional. In this episode, learn how to flood and paint sugar cookies.
How to Carve a Turkey
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to carve the bird.
How to Transfer Pie Dough
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to transfer pie dough.
How to Use a Mandoline
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to use a mandoline.
How to Baste with a Brush
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to baste with a brush.
How to Brine Turkey
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to brine.
How to Crimp and Decorate Pie Crust
Bon Appétit shows you everything you need to know to master the perfect Thanksgiving feast. In this tutorial, learn how to crimp and decorate pie.
Learn How to Eat a Whole Fish with Robin Williams
Martha Stewart returns with actor Robin Williams and shows the audience how to eat a whole fish at a restaurant.
Learn to Stuff Sausage With a Soup Spoon
Learn how the best in the business make their culinary creations come to life with Bon Appétit’s celebrity chef video series. In this episode, Thai cooking: stuffing sausage with a soup spoon.
How to Make Quick Homemade Vinaigrette in a Jar
Making homemade vinaigrette is not only easy, but practical. Chef James shows us ho wusing a simple mason jar can help you perfect the classic vinaigrette.
Martha Stewart's Essential Baking Tools
Every baker (whether amateur or professional) needs the right baking tools to get the job done. Martha describes her favorite baking tools, from rubber scrapers to cake pans, and how to use them.
Fruits You're Eating Wrong
You’ll never look at watermelons the same again!
You're Eating Watermelon Wrong
Dan Pashman finds a better way to eat watermelon.
Mason Jar Uses You Wouldn't Expect
Jeff blows 'The Kitchen' chefs' minds by sharing two canning jar time savers.
4 Bacon Tips from Food Network Pros
'The Kitchen' hosts share their favorite tips for cooking with bacon.
Old Tools, New Tricks: Hacks for Common Kitchen Equipment
'The Kitchen' chefs each share a repurposed tool and demonstrate its new use.
Kitchen Hacks for Prepping Ginger and Other 'Tricky' Foods
The Kitchen chefs demonstrate how to prep certain intimidating food items.
When to Throw Food Out
'The Kitchen' chefs anwser viewers' questions concerning fresh food safety.