Making Roulades
Most roulades require toothpicks to keep the rolls from opening up during cooking. The picks make sauteing clumsy, but this technique is toothpick-free!
Chocolate Curls
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.
Making Empanadas
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 faster …
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 …
Making Garlic Paste
The coarse grains of kosher salt help break the garlic down to a paste. Be sure to work on a steady cutting board.
How To Carve a Bone-In Ham
Watch and learn how to carve a bone-in ham with this short technique video and you'll be ready for the next holiday gathering. We quickly walk you through the process, …
Supreming Citrus
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 …
Using a Water Bath
Learn how to cook custards in the oven using a water bath—watch this short technique video from the test kitchen of Cuisine at Home magazine. A water bath will help …
Splitting Chicken
Learn how to cut a chicken in half with this short technique video from the test kitchen of Cuisine at Home magazine. We’ll show you the best way to get …
Poaching Eggs
Vinegar, water temperature, and spacing are key for creating wonderfully tender poached eggs.