With in-depth articles and how to videos we’ll help you learn more about cooking techniques and various tips to make you successful in the kitchen. From how to care for your knives to making garlic paste, blind baking pie crust, and so much more, we have answers to your question — how do I…
Making Caramel Sauce
Learn how to make caramel sauce with this short technique video from the test kitchen of Cuisine at Home magazine. Our stovetop method makes a smooth, rich sauce that’s ...
Use this simple technique for peeling and slicing an orange into rounds.
Learn how to carve a chicken with this short technique video from the test kitchen of Cuisine at Home magazine. Our method will help you get the most meat off ...
Learn how to supreme an orange with this short video from the test kitchen of Cuisine at Home magazine. You can cut segments of any citrus fruit with no membrane ...
Believe it or not, you can smoke foods in the comfort of your own kitchen! These chicken breasts are juicy, moist, and infused with amazing woodsy flavors.
These fried appetizers are easily assembled. Watch the video to learn how
Most roulades require toothpicks to keep the rolls from opening up during cooking. The picks make sauteing clumsy, but this technique is toothpick-free!
Learn how to make chocolate curls with a vegetable peeler—watch this video from the test kitchen of Cuisine at Home magazine. Chocolate curls are easy to make and will ...
Boning a Chicken Thigh
Removing the bone from a chicken thigh isn't as difficult as you might think. Here's an easy way to go about it.
Empanadas are flaky turnovers stuffed with a delicious filling. Don't be afraid to make them - this video shows you how easy it is.
Splitting Lobster Tails
Learn how to split a lobster tail with this short technique video from the test kitchen of Cuisine at Home magazine. It’s a great way to prep lobster for ...
Frenching Lamb Racks
To "french" a rack of lamb is to cut away the meat and fat from around the rib bones to make for a nice presentation and easier carving. And if ...