Cooking 101
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Essential Vietnamese Ingredients
Emeril Lagasse discusses many of the essential herbs and ingredients used in Vietnamese...
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Ricotta 101
It's a revelation to think you can make ricotta at home simply by cooking milk and cream, adding a...
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Pork Paillards Preparation
The French term paillard may sound fancy, but it just refers to the flattened meat. You can find...
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Scones 101
Tips from Martha Stewart for making scones, as well as recipes for cream scones, oat scones, and...
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Eggs 101
From soft-boiled to fried, eggs are easy to prepare, inexpensive, and a healthy addition to your...
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How to Cook Fish 101
Judging FreshnessAll great fish dishes begin with a...
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Perfect Grilled Vegetables
Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your...
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Meat Temperatures 101
Everyone loves a homemade feast. But when cooks head into the kitchen to prepare a turkey -- or...
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Meat Temperatures 101: Evaluating the Risk
The USDA's guidelines for beef, pork, and lamb have not changed. How safe is it, then, to cook...
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Meat Temperatures 101: Getting It Just Right
Calibrate: To ensure accuracy, calibrate your thermometer often. Stand it in...
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Pasta Guide
Pairing the right pasta with the right sauce creates the ultimate balance of flavor and texture....
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Roast Chicken 101
1. To ensure even cooking, let the chicken stand at room temperature for 30 minutes before...
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Caviar 101
Not all caviar is created equal. If you dismiss caviar as gritty or too salty, it's possible...
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Polenta 101
No matter how you serve it, this is one satisfying staple.
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Espresso and Cappuccino 101
It takes 55 perfectly roasted coffee beans to make a great cup of espresso, but there's much...
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Choosing and Handling Chicken
We recommend buying free-range, organic, or kosher chickens....
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Pie Crust 101
By following these seven simple rules, you can produce a flaky, tender crust every time....
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Cake Decorating 101
EquipmentPastry bags with plastic couplers...
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Piecrust and Blueberry Pie 101
The secret to a delicious pie is often found in the piecrust. The ideal pate brisee, that...
