Issue 63 - June 2007
Butterflying Chicken (Page 6)
Preparing Oranges (Page 12)
Forming Burgers (Page 16)
Proper Measuring (Page 24)
Trimming Tenderloin (Page 26)
Rolling Cinnamon Rolls (Page 32)

Issue 62 - April 2007
Boning a Turkey Breast (Page 17)

Issue 61 - February 2007
Making Empanadas (Page 7)
Splitting Lobster Tails (Page 13)
Smoking Chicken (Page 20)
Pitting Avocados (Page 40)
Preparing Seafood for Ceviche (Page 52)

Issue 60 - December 2006
Carving A Turkey (Page 10)
Trimming Top Loin (Page 19)
Chocolate Curls (Page 47)
Slicing Eggplant (Page 15)

Issue 59 - October 2006
Trimming Pork Loin (Page 7)
Using Lemongrass (Page 43)

Issue 58 - August 2006
Preparing Crab Legs (Page 7)
Unmolding Strata (Page 22)
Beating to Ribbons (Page 29)
Using a Water Bath (Page 46)

Issue 57 - June 2006
Crispy Wontons (Page 13)
Making Roulades (Page 17)
Making Garlic Paste
(Page 21)
Dicing Onions (Page 28)
Tempering Eggs (Page 49)
Piping Cream (Page 51)

Issue 56 – April 2006
Frenching (Page 7)
Double Skewering (Page 11)
Peeling Pearl Onions
(Page 42)
Cleaning Leeks (Page 43)
Cutting Up a Chicken (Page 45)
Making Meringue (Page 51)

Issue 55 – February 2006
Beating and Folding
(Page 8)
Making Gnocchi (Page 17)
Working With Phyllo Dough (Page 32)

Issue 54 – December 2005
Making a Pocket in a Filet (Page 7)
Boning a Turkey Breast
(Page 20)
Supreming Citrus (Page 17)
Cleaning Mussels (Page 32)
Splitting Cake Layers
(Page 49)

Issue 53 – October 2005
Blind Baking (Pizza Dough) (Page 8)
Splitting Chicken (Page 20)
Melting Chocolate (Page 31)
Poaching Eggs (Page 36)
Making Caramel Sauce (Page 51)

Issue 52 – August 2005
Boning a Chicken Thigh (Page 7)
Slicing Mango (Page 23)
Peeling Tomatoes (Page 25)

Issue 51 – June 2005
Supreming Citrus (Page 14)
Cleaning Mussels (Page 16)
Folding Wontons (Page 38)
Rolling Jelly Roll (Page 48)

Issue 50 – April 2005
Carving Poultry (Page 9)
Butterflying Flank Steak (Page 17)
Rolling A Burrito (Page 25)
Roasting Peppers (Page 34)
Kneading Dough (Page 41)
Carving Ham (Page 45)

Issue 49 – February 2005
Zesting a Lemon (Page 21)
Stuffing Pork Chops (Page 25)
Steeling Knives (Page 35)
Blanching Almonds (Page 42)
Making Eggs for Panini (Page 46)

Issue 48 – December 2004
Braiding Puff Pastry (Page 39)
Tempering (Page 47)
Using a Kitchen Torch (Page 50)

Issue 47 – October 2004
Crimping Pie Dough (Page 50)
Shredding Cabbage (Page 29)
Stuffing Chicken Breasts (Page 19)

Issue 46 – August 2004
Slicing Flank Steak (Page 7)
Removing Keel Bone (Page 21)
Zesting (Page 50)

Issue 45 – June 2004
Peeling Tomatoes (Page 32)
Working With Herbs (Page 45)
Folding (Page 50)