How to Cook the Best Steak. Flip the Script: The Reverse Sear

How to Butcher Short Ribs - and where do they come from?

How to Butcher a Chicken.

How and Why to Rest a Steak

How to Measure Ingredients The Right Way for Baking

How to Better Salt a Tomato

How to Make Pizza Dough

How to Turn Your Home Oven into a Pizza Oven

How to Truss a Chicken (without string)

How to Truss a Turkey

The Simple Way to Get Crispy Chicken Skin

How to Cook The Best Chicken Fat Croutons

How to Dry Brine a Turkey, or any poultry

How to Cook Crispy Chicken Thighs

How to Cook a Duck Breast

A Cool Way to Cut a Cucumber

How to Make Shakshuka - Middle Eastern Tomato Stew with Eggs

How to Make the Best Tomato Sauce in One Hour

How to Light Charcoal for the Grill & BBQ

The Coolest Thing You'll Do with Vodka

How to Braise Beef, Pork, Lamb, or Chicken - B.A.S.I.C Technique

How to Cook a Great Lamb Burger

How to Make The Best Stovetop Popcorn

How to Make The Most Flavorful Vegetable Stock

How to Cut an Onion

How to Grate and Store Ginger

How to Peel, Chop, and Smash Garlic

How to Make the Ultimate Umami Enhancer - Flavor Bombs

How to Confit Garlic in Olive Oil

How to Make The Best Pasta Sauce

How to Best Hone a Kitchen Knife

How to Roast Beets the Easy Way

How to Make a Brussels Sprout Salad that Doesn't Stink

How to Make An Easy Watermelon Feta Mint Salad

How to Make a Raw Kale and Faux Caesar Dressing

How to Choose Fresh Fish

The Fastest, Easiest Way to Peel and Devein Shrimp

How to Make an Orange Pomegranate Cranberry Sauce

How to Make a Basic Salad Dressing #001

How to Make an Easy Goat Cheese Vinaigrette #002

How to Make a Raw Beet Vinaigrette #003

How to Make Quick Pickles

How to Treat Kitchen Burns