50 Kitchen Skills to Master
Master these 50 kitchen skills and recipe so you can be a Five-Star Foodie.
You did it! You mastered a basic staple for any home cook. Now kick it up a notch with a few fun add-ons to get your kernels really popping.
Crack a Coconut
Get in touch with your inner islander to make a cake that's truly drool-worthy. You'll use both the liquid and the flesh in this recipe, so nothing goes to waste. Plus, you get to crack open a coconut!
Master a “Signature Dish”
Our dream for you is that someday you overhear someone mentioning how they made "Michelle's Dip Recipe" and that everyone at the table knows exactly what they're talking about. Take a bow, Michelle! Pick a recipe you love, master it, and then share it with friends and family.
Scramble an Egg
Impress your brunch company with perfectly scrambled eggs. If you've ever enjoyed a breakfast on a plane or at a hotel buffet, you'll agree that's no small task. The steps are few and simple; learn them and use them!
Whip a Meringue
Repeat after us: Stiff Peaks. If you can remember that, you'll know when your meringue is ready.
Make Pie Crust
Want to know the secret to making perfect homemade pie crust every time? We have it. Luckily, we love to share!
Make Baked Alaska
If you've never made one of these classic confections, you'll be tempted now.
Truss a Crown Roast
Follow our step-by-step instructions to master this show stopping main dish.
Make Hollandaise Sauce
This silky, buttery Hollandaise sauce transforms simple dishes into something special. Our main tip? Stir constantly until thick.
Make Yeast Bread
We love grandma's method of hand-kneading, but sometimes a stand mixer just produces more consistent results. For a beginner, we think it's a great way to go for your first yeast bread recipe.
Fry a Turkey
Tips abound for this holiday favorite. Defrost the turkey first. Don't overfill your fryer. Only deep fry outside!
Make Cookies From Scratch
Master a basic cookie recipe that can become your signature. Once you know it well, you can dress it up to celebrate any gathering.
Flip an Omelet... In the Air
It's true what they say--flipping an omelet is all in the wrist. We suggest starting with a good nonstick skillet and going slowly with a spatula to keep any wayward omelet bits from landing on your counter.
Make a Layer Cake
This popular layer cake is a fan favorite on Pinterest. Check out these tips for making and icing a layer cake. It's easier than you think.
Make Homemade Pasta
Break out your fancy attachments! Making pasta at home isn't hard, but it can be time consuming. We suggest using all the tools you have at your disposal, like the smooth rollers of your pasta machine.
You can make easy yogurt at home: Made fresh, it's nothing more than milk with a few tablespoons of storebought yogurt stirred in, which, after several hours of sitting around, turns all of the milk to yogurt. It's a little more complicated than that, but not by much. We'll walk you through it.
Make Chicken Stock
Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock and your sauces. Bonus: You can freeze any extra for up to six months.
Cook Pizza on the Grill
Forget the oven. For a smokey flavor and crispy crust, grilled pizza is the way to go! The cleanup is so simple, you'll wonder why you never thought of this before.
Bake a Potato
We're making this one easy for you. Did you know you can bake a potato in the microwave? You can! And it will save you almost an hour, so it's the perfect weeknight dinner solution.
Perfect Crème Brulee
If breaking out the blow torch frightens you, then this recipe is for you. Make this eye-catching dessert using your new best friend, the broiler.
Grill a Steak
We've got five simple steps to ensure that you grill the perfect steak for your guests. Prepare to be called Master of the Grill.
Turn off your oven; there's no baking when making fudge! Mix your ingredients well then let them chill until set. Grandma will be proud!
Use a Pressure Cooker
With a pressure cooker, you can start with dried beans and have a savory soup in one hour. So long, overnight soaks!
Perfect for zesting citrus peels or grating cheese, a handled grater is swift to clean and more knuckle friendly than the old box grater. Plus, there's nothing like the smell of freshly zested cirtus.
Cook a Whole Chicken
Cooking a whole chicken is easier and more delicious than you might expect. Skip the store-bought variety and try this whole chicken recipe tonight. Don't forget to remove and discard giblets and neck from chicken.
Peel a Butternut Squash
Before you start peeling and chopping a winter squash such as butternut squash, place it in the microwave oven and microwave at HIGH for about 2 minutes for a medium-size squash. This will make the squash easier to slice. After that, peeling is easy with our simple tips.
Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust. We think Alex is brilliant!
Cook Thanksgiving Dinner
Sometimes the easiest way to learn how to do something is by figuring out what not to do. Trust us, these are seven steps you don't want to miss.
Make a Roux
The first rule in roux making? Don’t try to rush the process—if the roux burns, throw it out and start again. Believe us; if you burn a roux, nothing you add to it will help. Try, try again!
Deglaze a Pan
Deglazing is a technique that’s classic, simple, and a quick way to add great flavor to foods. It starts with the tasty brown morsels that are left in the pan after you’ve cooked meat. Yes, that's right. Those bits aren't trash; they're gold.
From giblet-laced versions straight out of Grandma's recipe book to quick five-ingredient recipes, we have gravies to suit every kind of cook and palate. Pick a favorite and let's get started.
Halve (or Double!) a Recipe
Tread lightly when doubling or halving recipes. Most do so with ease (think soups, side dishes, dressings), but some items, like baked goods, are more a science than an art. When baking bread, if the recipe makes two loaves and you only need one, simply freeze or gift the second one. Trust us.
Perfect a Soufflé
Soufflés are not as tricky or fragile as you might think. Our rule? Open the oven door only when needed to check on the progress – not just because you are curious to see how they look!
Cook with Dried Beans
Dried beans are easier on the wallet and on your sodium count. Not sold yet? They're also super easy to work with; they simply need a little soak before you get started.
Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
Use Every Knife in Your Block
Let's start with the Chef's knife. A Chef's knife can be your most versatile kitchen tool. See our collection of how-to videos demonstrating the many ways you can use this knife.
Cook Homemade Meatballs
Homemade meatballs are simple to make and are bursting with flavor. Enlist pint-size chefs to help according to our age-appropriate directions.
Whipping cream is easy when you start with the right tools, namely ice cold beaters and a chilled steel bowl. Say farewell to the store-bought stuff!
Cook Fish on a Plank
Grilling fish on soaked wooden planks ensures moist, mildly smokey fish. Try it once, and you'll be hooked.
Toasting nuts brings out their rich flavor. Bake them in a single layer on a rimmed cookie sheet. Be careful not to overbake; when you can smell them (about 8-10 minutes), take them out of the oven.
Cook a Whole Lobster
If this is your first time to cook a whole lobster, the following steaming method is easy, and you do not have to handle the live lobster.
Make Chinese Dumplings
These take a little time to prepare, but the authentic flavor (and bragging rights!) are well worth it.
Anyone who says caramelizing onions is quick is lying. The process takes about 20 minutes, but that ensures that the rich, robust flavor of the dish really shines through. Make a large batch; you'll want to eat them on everything.
Make From-Scratch Biscuits
The devil is in the details when making biscuits. Stop a couple of times during kneading to press the dough with your finger. When it springs back, stop kneading.
To mince fresh garlic, begin by separating the head into individual cloves with your hands. From there, you'll do a little work with a sharp knife to release the amazing flavor of fresh garlic.
When cooking any shrimp, regardless of where you bought them, make sure they're deveined. If they aren't, we'll show you how to do it.
Make Deviled Eggs
The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard, and sweet pickle relish. You'll swear there's a secret ingredient we're leaving out, but we promise that it really is that simple.
Poach an Egg
Do you know how to prevent the egg whites from getting ragged or “feathered”? It's easier than you think.
Stuff a Chicken Breast
Looks elegant, right? Your guests will never know how little time this dish took you.
Make a Dirty Martini
Shaken or stirred? Vodka or gin? We see merits in both methods of chilling and believe each person must make the vodka-or-gin decision on his or her own. You'll just be an informed guide to their cocktail conclusions.