Spatchcocking is an easy, 3-step process of cutting poultry to lie flat. It's especially useful for turkey, as it allows the bird to roast more quickly and evenly.
A gnocchi board or cavarola board is a specialized tool for shaping gnocchi or cavatelli, the handmade Italian pasta dumplings. Once you've cut the dumplings, use your index and middle…
Jake Cohen's sweet and savory rugelach can be shaped as either crescent or pillow shapes, but either way you want to make sure you're working with well-chilled dough and fillings.…
Sugar-coated cranberries add a pop of bright color to a Champ de Noël or other holiday cake. Here's how to make them: Roll frozen cranberries in superfine sugar. After the…
The sliced-lemon garnish pictured on the Roasted Lemon Tart is simple to make. It makes a fantastic garnish to any lemon dessert, including Lemon Icebox Cake, Lemon Cheesecake Bars, and…
Whether you're making jalapeno poppers or Cara Mangini's delicious stuffed poblanos, seeding whole chile peppers requires a particular technique:
You don’t have to be a kid to agree that eating food on a stick is fun. Skewered meat and veggies on the grill is one of the joys of…
Before smoking ribs, be sure to remove the thin membrane, or silverskin, that’s attached to the bone side of the rack. This tough, chewy membrane won’t break down and soften…
First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in…
Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up…
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