Tools & Techniques
The Cooking Tools & Techniques channel offers information on prep methods to how to guides that will get you started in the kitchen. This section will also guide you through kitchen safety and best practices for the storage of foods.
Germapalooza: How to Keep Kitchen Sponges Clean
How to Maintain a Clean Cutting Board
How to Clean Granite Countertops
Is Induction Cooking Better Than Gas or Electric?
Why Air Fryers Are the Hottest Must-have Small Appliance
Is French Press Coffee the Best Coffee?
Fast and Furious Hibachi-style Grilling Is Both Dinner and Theater
Come and Get It! A Spicy Barbecue Quiz
How Barbecue Works
What's the Difference Between Instant and Active Dry Yeasts?
If You're Not Baking With Mayonnaise, You Should Be
How to Soften Butter
Butter Boards Are Creaming Charcuterie Spreads This Season
5 Ways to Open a Can Without a Can Opener
5 Delicious Winter Squashes That Are Easy to Prepare
How to Roast a Chicken
The Cornish Game Hen Is Neither Cornish Nor a Hen
5 Ways to Cook Chicken Quickly
How to Store Potatoes
How to Tell If Eggs Are Bad
Use the 'Sterile Technique' to Safely Unpack Your Groceries
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Charcuterie boards featuring processed meats and cheeses are so yesterday. Swirl some fresh butter on a beautiful board and go to town with sweet and savory toppings.
No can opener? No worries! We've got five ingenious ways to get that tin can open.
By Alia Hoyt
Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?
By Lauren David
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Induction cooking has been favored across Europe for decades and is now gaining traction in the U.S. So, what's the difference between induction, gas and electric for cooking?
Winter squashes are abundant this time of the year. Each has a different flavor profile and they're all super easy to prepare.
By Muriel Vega
Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort-intensive.
By Carrie Tatro
Mayonnaise is the best baker's secret ingredient. Why? Because its simple emulsion of egg, oil and acid is vital to most baking recipes.
By Suzie Dundas
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If you think monkfish looks a bit like a monster, we're right there with you. But there's also a reason this fish is known as the poor man's lobster. It tastes pretty frickin' delicious.
By Muriel Vega
Scallops are one of the easiest seafood dishes to prepare at home, though there are some tricks to getting it right.
By Muriel Vega
With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.
By Jeremy Glass
Potatoes can be stored for a long period of time if they are stored correctly. Here's how to lengthen the shelf life of your spuds.
By Jeremy Glass
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Scrambled eggs can't be beat for a quick and easy breakfast, lunch or even dinner.
By Jeremy Glass
The word "hibachi" has its origins in Japan, where it translates to "fire pot."
Roasted chicken is a simple dish that can be tough to execute. We'll show you how to do it properly.
By Jeremy Glass
It's so easy to make boiled corn. All you need to make great corn is a pot of water and some salt.
By Jeremy Glass
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Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.
By Jeremy Glass
Eggs might just be nature's perfect food. If they're fresh that is. We'll tell you how to know.
By Jeremy Glass
Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.
By Jeremy Glass
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You don't have to fry your food when you can get the same crispy results with hot air.
Coffee is one of the world's most popular drinks. But what's the best way to brew the stuff? That depends on who you ask.
By Jeremy Glass
Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.
By Jeremy Glass
Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?
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While many home bakers, including most Americans, measure out flour and other ingredients with a cup, experts say you should ditch that cup for a scale. Here's why.
By Alia Hoyt
Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?