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Videos

  Videos in this category, courtesy of 5min.com  

Chef Michael Vignola's Tips for Perfectly Grilled Meat

Chef Michael Vignola's Tips for Perfectly Grilled Meat

Strip House’s executive chef Michael Vignola knows his meats. You can too! Watch this now.

How to Prepare Rutabaga

How to Prepare Rutabaga

Learn how to quickly and safely prepare rutabaga for roasting.

Trending Tastes: The Pressure Cooker Is Back

Trending Tastes: The Pressure Cooker Is Back

Your grandma's favorite kitchen tool is back and better than ever! Learn how to make life easier with the help of your pressure cooker.

Trending Tastes: The Pressure Cooker Is Back

Trending Tastes: The Pressure Cooker Is Back

Your grandma's favorite kitchen tool is back and better than ever! Learn how to make life easier with the help of your pressure cooker.

How to Slice Tomatoes Easily

How to Slice Tomatoes Easily

Sal Governale of "Big Meals, Small Places" teaches you how to take several cherry tomatoes and slice them all in one quick and easy step.

Egg Freshness Test

Egg Freshness Test

Learn a simple at-home trick to determine the freshness of eggs.

Make Amazing Pancakes

Make Amazing Pancakes

Make the best pancakes with this Holy S#!% Kitchen Trick.

How to Master the Mise En Place Technique

How to Master the Mise En Place Technique

Chef Keith Schroeder demonstrates an effective practice used in professional kitchens called Mise en Place (a French phrase for “putting in place”) to help home cook’s organize and arrange recipe ingredients from his new cookbook 'Mad Delicious.'

Toast Your Pasta to Build Layers of Flavor

Toast Your Pasta to Build Layers of Flavor

For a truly amazing way to cook pasta, watch Chef Keith Schroeder’s innovative cooking technique to build in layers of flavor from his new cookbook 'Mad Delicious: The Science of Making Healthy Food Taste Amazing!'

How to Steam a Steak

How to Steam a Steak

Chef Keith Schroeder, author of the new cookbook 'Mad Delicious: The Science of Making Healthy Food Taste Amazing,' shares a kitchen science secret for cooking the most tender and juicy steak ever.

The Secret to Light Fried Chicken

The Secret to Light Fried Chicken

Did you know that frying can be a light and healthy cooking technique? Chef Keith Schroeder, author of the new cookbook 'Mad Delicious: The Science of Making Healthy Food Taste Amazing,' reveals his secret for light frying.

How to Use Xanthan Gum in Dressings

How to Use Xanthan Gum in Dressings

Learn how to use Chef Keith Schroeder’s secret ingredient, Xanthan gum, to create light and flavorful dressings from his new cookbook 'Mad Delicious: The Science of Making Healthy Food Taste Amazing!'

Top Tips for Menu Planning

Top Tips for Menu Planning

Meal plans! It's fly by the seat of your pants stuff in the first of what we hope will be a weekly vlog looking at the week ahead and what we are going to cook.

Why We Love OXO's Dusting Wand

Why We Love OXO's Dusting Wand

Make your next batch of lemon bars picture perfect with OXO's Baker’s Dusting Wand. This kitchen tool is great for coating desserts with sugar, adding cinnamon to lattes, or powdering surfaces with flour before baking.

How to Make Homemade Mayonnaise

How to Make Homemade Mayonnaise

The best mayonnaise is homemade! See how easy it is to make.

How to Cook Fluffy Quinoa

How to Cook Fluffy Quinoa

Quinoa is often called the "super grain" because it contains more protein than any other grain. With all of its many health benefits, you'll want to learn how to cook it and start incorporating it into your diet.

The Best Way to Remove Pomegranate Seeds

The Best Way to Remove Pomegranate Seeds

This trick will help you easily enjoy a fresh pomegranate every time.

The Trick to Cooking with Dried Beans

The Trick to Cooking with Dried Beans

Dried beans are not only an inexpensive, healthy protein; they can also be used in so many different ways. Thomas shares his simple method for perfectly cooked beans every time.

How to Buy and Store Greens

How to Buy and Store Greens

There are few things that rival a well made salad. Thomas shares his tips for how to buy, wash, and store salad greens so you can make the very best salads for days to come.

A Better Way to Eat Spaghetti and Meatballs

A Better Way to Eat Spaghetti and Meatballs

Dan Pashman finds a better way to eat spaghetti.

How to Cut a Whole Chicken

How to Cut a Whole Chicken

Chef Tom Papoutsis demonstrates how to cut a full chicken.

How to Make Herb Salts

How to Make Herb Salts

The perfect go-to seasoning you can whip up in a flash.

The Secret Ingredient to a Homemade Vinaigrette

The Secret Ingredient to a Homemade Vinaigrette

A lesson in making basic vinaigrette consists of nothing more than oil, an acid, salt and pepper and Dijon mustard- Thomas Joseph's secret ingredient to keep it from separating.

3 Ways You're Making Holiday Cookies Wrong

3 Ways You're Making Holiday Cookies Wrong

These tips and tricks will ensure that this year's cookies are the best ones yet.

The Fastest Way to Chill Champagne

The Fastest Way to Chill Champagne

With the holiday party season upon us, adult beverages like champagne and white wine are popular choices. And because both are best served chilled, you’ll either need to plan in advance. Try this trick for getting them super cold in no time at all.

The Safest, Fastest Way to Eat Chicken Tonight

The Safest, Fastest Way to Eat Chicken Tonight

We know defrosting chicken can be dicey: the USDA says the best way is in the fridge, but that can take a full day. Jeff Potter, the author of Cooking for Geeks shows us a faster alternative.

The Life-Changing Way to Cut a Pepper

The Life-Changing Way to Cut a Pepper

Have you ever noticed that when we slice a bell pepper for dipping, or dice it into squares for cooking, we wind up with curved slices? The author of Cooking for Geeks , Jeff Potter shows us his trick to solving this cooking problem.

The Trick for Perfect-Looking Bacon

The Trick for Perfect-Looking Bacon

If you're a bacon lover like most foodies, then you know that bacon curls to one side when you cook it. Jeff Potter, the author of Cooking for Geeks explains this delicious occurrence.

The Rice Rule You Don't Have to Follow

The Rice Rule You Don't Have to Follow

If youre still rinsing rice before cooking it, you dont have to anymore. Jeff Potter, the author of Cooking for Geeks , tells us why this old habit is no longer necessary.

Expert Tip: The One-Handed Egg Crack

Expert Tip: The One-Handed Egg Crack

Increase your efficiency in the kitchen and impress your friends with this technique for cracking an egg with one hand.

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