Master Laminated Dough
Learn how to make laminated dough with this short technique video from the test kitchen of Cuisine at Home magazine. Roll and fold your way to perfect, flaky pastry dough ...
How to Spatchcock a Turkey
Learn how to spatchcock a turkey with this short technique video from the test kitchen of Cuisine at Home magazine. We show you how to cut and spread the bird ...
Frenching Lamb Racks
Learn how to trim a rack of lamb with this short technique video from the test kitchen of Cuisine at Home magazine. The frenching method is easy—all you need ...
Cleaning Mussels
Learn how to clean mussels for cooking with this short technique video from the test kitchen of Cuisine at Home magazine. We also discuss debearding and whether it can be ...
Steeling Knives
Steeling (or honing) is a simple technique for taking care of knives. And it ensures you'll have them for years to come.
Stuffing Pork Chops
Stuffing pork is a way to add even more great flavor to an already delicious chop
Preparing Crab Legs
Learn how to prepare crab legs with this short video from the test kitchen of Cuisine at Home magazine. We’ll show you how to crack the legs and claws ...
Poaching Eggs
Learn how to poach eggs with this short technique video from the test kitchen of Cuisine at Home magazine. A pan of water and a little vinegar set the stage ...
Boning Turkey Breast
Learn how to debone a turkey breast and butterfly it for stuffing with this short technique video from the test kitchen of Cuisine at Home magazine. Our method is easy ...
Tempering
Tempering is the process of adding a cooler liquid to a hotter one (usually containing eggs) to prevent curdling. Here's how.
Trimming Tenderloin
Before cooking a pork tenderloin, first remove the white membrane, called silverskin. It's a simple procedure that takes just a few minutes.
Making Gnocchi
Learn how to make homemade gnocchi without a ricer—watch this short technique video from the test kitchen of Cuisine at Home magazine. The trick is to use minimal flour ...
