How-To's

Let's Salsa! A Salute to Pico de Gallo

The fresh flavors and simple ingredients of pico de gallo help to make this salsa a summery favorite.

How To Make Homemade Bagels

Warm, chewy bagels are one of life’s pure pleasures. But what most people don’t know is that they’re also one of the simplest breads to make at home. We’re here to walk you through the process, step by step. So get your knead on, then boil and bake!

How to Make the Perfect Baked Potato

Bake a potato and you’re not far from a side dish or an easy dinner (loaded baked potatoes anyone?), and let’s not forget twice-baked potatoes and potato skins. The question is, what’s the best way to bake a potato? Read on.

How to Make a Gingerbread House

Impress everyone you celebrate with this season by showing off your master building skills thanks to step-by-step photos and easy-to-follow directions for a gingerbread house of your very own.

How to Make a Bûche de Noël (Yule Log Cake)

Impress your guests (and yourself) this year by making a traditional yule log cake. It's easier than it looks, and as sweet as it is stunning. Yule be singing its praises!

How to Create the Ultimate Cheese Board

Our local expert on all things cheese, C.J. Bienert, helps us put together the prettiest, picture-perfect cheese board with a variety of textures and flavors. Then, with his suggestions in hand, have some fun creating your own photo-worthy cheese board.

Braising Brisket

How do you cook a tough, flat piece of meat? With less-than-tender cuts like brisket, the moist, gentle heat of braising is the answer.

How to Make Homemade Bratwurst

WHEN IT COMES TO GRILLING OUT, brats are often on the menu. And with more and more people looking to get back to the basics, making your own brats really isn’t a stretch. Plus, when you make them yourself, you know exactly what’s going into them, and they have tons more flavor than store-bought brats. Here's how to make homemade bratwurst.

How to Make Sauerkraut

Welcome to the world of fermentation, one of the lost culinary techniques that’s becoming popular again. This ancient process uses only salt (and sometimes water) to alter the flavor and texture of foods. Here, a humble head of cabbage becomes tangy, zesty, effervescent sauerkraut.

How to Make a Stuffed Pork Loin

Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.

How to Cut Onions

Onions play an integral role in virtually everything you cook, so knowing how to make the basic cuts is an indispensable skill.

How to Bread Chicken

When it comes to chicken, or any protein, for that matter, it’s hard to top crusted (or breaded) cutlets. The challenge is how to get a flavorful, crispy crust while still ending up with juicy meat. With these tips in hand, you’ll crack the crusting code.