Basil pesto is traditionally made with fresh basil, pine nuts, and Parmesan. I also love it with toasted walnuts or pecans for a change.

Have all kinds of ideas for summer salads but don’t want to do all the slicing, dicing, and chopping? With this knife skills video we show you how to make quick work of your chopping tasks. It still takes practice but you'll be on your way.

Of course, eggs are great on their own but eggs can elevate a dish in ways no other ingredient can. Never thought of it? Well, it is...

Avocados are the star of guacamole. Ripe ones are essential for the best taste and texture. It is super easy and incredibly versatile.

We’ve got some strong opinions about garlic. In this Skill Drill video, we show you how simple it is to roast garlic without any fancy gadgets. You can add roasted garlic to any number of dishes for delicate garlic flavor that roasting creates.

This 2-Minute Mayonnaise from renowned  Chef Kenji Lopez-Alt  is so simple to make and tastes better than store bought (we think so at least).

What the hell is a leek and what do you do with it? In this skill drill, we show you what a leek is and how to clean it so you don’t find yourself eating sand. YUCK! Leeks will melt into risotto dishes or can be fried to make frizzled leeks.

In this Skill Drill, we show you how to Frizzle leeks! Not sure what a leek is? We have a video for that!! Frizzled leeks are great as toppers for salads or as a garnish for one of our favorite dishes, risotto. Grab some canola oil for frying and meet us in the kitchen for frizzled leeks.

Charred peppers can add a lot of flavor to many dishes. In this skill drill, we show you how to char, sweat, and clean poblano peppers. In another video, we show you how to make Chorizo Stuffed Poblano Peppers .

This recipe is thanks to one of my dear friends who is no longer with us, Chef Curt Herrmann. Without doubt, one of the most talented people I have even had the honor to know. He shared this recipe for "the best homemade Caesar Dressing" with me. And you know what? It is the best I've ever had (or made).

Summer is full of tropical salads and fruity drinks need a little pineapple. Sure you can purchase pre-sliced pineapple in a can BUT a fresh whole pineapple is cheap and easy to breakdown for use in all kind of great recipes. Let us show you how.

Ever wonder how professional chefs get those super thin perfectly consistent slices? They’re probably using a mandoline. We’ve seen some pretty far out reactions and fears to using one, so we thought we would show you how to use it and keep all your fingers.

In this skill drill, we show you how to make some fancy herb ribbons. They are pretty and add pizzazz to any dish. In the culinary world, we call these fancy herb ribbons a chiffonade .

Making Hollandaise sauce with an immersion blender is a quick and convenient method that simplifies the traditional process of whisking the sauce by hand. And it's so FUN!

Ever picked up a portobello mushroom from the grocery store only to get it home, prepare it and find it wasn’t that tasty? Maybe you were not preparing it correctly.

Ready to get over your fear of the grill? Our skill drill is designed to demystify the art of using a charcoal grill. Prepare to become the ultimate grill aficionado as we walk you through the fundamentals, starting with a time-tested technique that sets the stage for grilling greatness. It’s easy if you have the right tools.

When it comes to mussels, freshness is vital. Mussels that are alive and thriving bring a depth of flavor and a tender texture.

Let's talk about what you've got in your kitchen. Not what food you have, what kinds of tools and equipment you have. Do you have a...

Imagine the scent of pies baking, an irresistible symphony of nostalgia and anticipation. Today, we're about to divulge a secret that's been handed down like a sacred recipe heirloom. Get ready to embark on a journey to pie perfection with this easy pie dough. That can be used for delicious things, like Chicken Pot Pie. This flaky pie crust recipe is a beacon of simplicity and heritage in a world filled with culinary complexities . It's not just a recipe; it's a time-travelin