cook like a pro
The pan-flip doesn't just look cool—it's also the best way to ensure even stovetop cooking.
Andy Baraghani and Meryl Rothstein
The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.
Andy Baraghani
To plate a restaurant-worthy dessert, all you need is a spoon.
Claire Saffitz & Emma Wartzman
The complex-tasting, easy-to-make elixir behind great high-end cocktails.
Amiel Stanek
Cured egg yolks deliver a unique hit of richness, salt, and umami to anything you grate it over. We'd almost dare to say it's better than Parm.
Amiel Stanek
You know how the crispy skin is the best part of roast chicken? Chefs are catching on—and serving it solo.
Amiel Stanek
The look of a dish matters more than ever in the age of Instagram. We’ll teach you how to smash and swoosh with the best of them.
Aaron Arizpe
Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.
Rochelle Bilow
What if we told you that making pasta from scratch only required two ingredients and 20 minutes of your time? Let chef Michael White show you how to homemake fresh pasta like a pro.
Elyssa Goldberg
The country's best ice cream shops are dishing out wild flavors—and you can too
Alison Roman
Camille Becerra, chef and salad wiz of Navy in NYC, shares her best secrets for perfectly composed salads.
Christina Chaey
When chefs need a shortcut to deep flavor, they go to spice master Atef Boulaabi. The expert shows how to make your own custom blend at home.
Amiel Stanek
What can you learn from a real live Italian chef? A lot, when it’s Paolo Dorigato, the charmer behind Dolce Italian in Miami. The winner of Bravo's "Best New Restaurant" takes us to school.
Amiel Stanek
A little blackened magic turns humble cabbage into something incredibly delicious.
Christina Chaey
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
Bon Appétit
The hardest things to master are often the simplest. Take the martini.
Bon Appétit
Yes, blacken your cabbage.
Bon Appétit
Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.
Bon Appétit
This bolognese bakes in the over for 6 hours, but is worth it.
Bon Appétit
Your salad deserves more love. And whipped cream.
Bon Appétit
Ludo Lefebvre is an omelet master. Learn his technique.
Bon Appétit
How to make a better homemade pizza, from a man who knows his pie: This video shows you how with tips from Chef Mario Batali.
Rochelle Bilow
How to make fried chicken, according to chef Dale Talde. There will be kimchi.
Carey Polis
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow