How To: Make delicious chili cheese dogs with Rachael Ray
It's officially football season, which means of course it's also all-American comfort food season. After all, hot dogs, french fries, chips, and beer are as American as the game itself.
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How To: Make a quick and easy leftover turkey chili with corn
It's the day after Thanksgiving and you're sitting a bit forlornly at the leftovers of that 30 pound turkey you purchased, wondering why there's still 20 pounds left and how the heck you're going to get your family to eat it all. But you, my dear, happen to be in luck.
How To: Make a crispy cast iron seared salmon filet
Pan frying salmon can get a bit messy if you're doing it indoors. The grease and oil splatters everywhere and your house smells like lard for a few days - not attractive, unless you're Paula Deen.
How To: Make gnocchi pasta with chicken and capers
What is it about Italian food that makes it seem like we're indulging ourselves with something truly special every time we eat it? Maybe it's the careful and loving preparation, the scintillating flavors that revolve around cheese (yum), tomatoes, and pasta?
How To: Make perfect hard boiled and soft boiled eggs
Talk about stepping on eggshells. The process of boiling an egg and achieving your desired consistency is a very delicate process, though super easy with a little practice. When it comes to boiling, or simmering, an egg, the time you keep the egg in the water is key to how it will turn out.
How To: Sharpen a chef's knife or kitchen knife using a whetstone
You know how writing with your trusty No. 2 pencil gets to be a pain if you haven't sharpened the tip in a while? A sharp pencil produces crisp, pretty marks that enhance your writing, while a dull pencil tip causes smeared and sometimes illegible writing that looks slopping.
How To: Make and cut a succulent and tender prime rib roast
We're not the biggest advocates of red meat, but every now and then we love nothing more than to indulge in a large, fat flank of prime rib, roasted and marinated to perfection. Juicy and tender, a prime rib roast is great for times when only a nice, deeply flavored dish will do.
How To: Make healthy carrot halwa aka gajjar ka halwa
It doesn't take a nutritionist to know that eating too much meat is not good for your body. From hormones added to the feed for cows and chickens to contamination from bacteria, it's a good idea to integrate lighter vegetable dishes into your diet on a regular basis.
How To: Make a floral bib necklace back to school accessory
Don't worry, just because you're wearing a bib necklace doesn't mean you have uncontrollable drooling urges and drop food out of your mouth like a one-year-old.
How To: Make a ham, brie, and rasberry jam baguette melt
Just hearing "brie" and "baguette" were enough to get us interested in this delicious summertime recipe, but Food Network host Sandra Lee amps up the classic baguette topped with brie recipe by adding raspberry jam.
How To: Make Spanish chicken and dumplings with Rachel Ray
Chicken and dumplings are a great meal to make if you have a large family to feed and not too much time. Requiring only a few inexpensive ingredients, the dish is as close to a universal appetite pleaser as you will get.
How To: Make a Thai salad with green papaya with Show Me the Curry
If you're like us, you're not the biggest fan of papaya. Sweet but very pungent, papayas are an acquired taste for some and either loved or hated by others. But this recipe for a Thai salad made with green papaya may just change your mind about the oderiferous food altogether.
How To: Make a cheese frittata with pasta and peppers
In a perfect breakfast, we'd have neverneding mountains of pancakes covered with maple syrup, strips and strips of fried bacon, and a frittata or two covered in melted cheese. Frittatas are so delicious and its toppings can be varied depending on what you like to eat for breakfast.
How To: Make sweet and salty stuffed dates for Ramadan
In Morocco, dates are a very ritualistic food during Ramadan, the month during which Muslims fast from sunrise to sundown. During Ramadan, Muslims ask for forgiveness from past sins and ask for guidance in the future. But once sundown hits, it's time to eat up and rejoice.
How To: Decorate cute Christmas gingerbread man cookies with fondant
A little fondant and royal icing can go a long way to transform an ordinary cookie into something truly spectacular. At no time is this more true than Christmas, when cookies magically evolve into spectacular creations of snowflakes, Christmas trees, and gingerbread men.
How To: Make fondant frills using a frill cutter for cake decorating
Fondant frills are magical cake trims that resemble frilly lace and pretty ruffles. On cakes and cupcakes, they can be used to adorn borders for an uber feminine touch, and are especially beautiful on wedding cakes.
How To: Make a root beer glaze butter pecan cake
Root beer has a bunch of yummy functions, though usually they involve ice cream sodas. But there's more than just one way to enjoy this delicious carbonated drink. It may seem odd at first, but you can actually use root bear to create a glaze for cakes.
How To: Make Cream Cheese Brownies
On the Fourth of July, we like to celebrate by consuming lots of rich, savory (and unfortunately, belly engorging) food, including barbecued meats, hot dogs, and chips. So when it comes time for dessert, you're usually craving something less flavor-popping and spicy.
How To: Make Canadian Nanaimo chocolate dessert bars
Canadians aren't so "eh" about making good food. In fact, one of the most popular desserts in Canada, called Nanaimo chocolate bars, is also one of the most complex and time consuming treats you can make.
How To: Make a Frangipane fruit tart dessert for Thanksgiving
Cooks and pastry chefs like to use a lot of jargon in the naming of their cooking ingredients and finished foodstuffs to make their work sound fancier. Tuna tartare, for example, is really nothing more than finely choppsed tuna flavored with seasonings and sauces.
How To: Make French tarte tatin (apple pie)
Tarte tatin is a very popular French dessert that is basically the French take on the American apple pie. The tarte tatin flips the traditional apple pie on its back, though, literally: instead of the apples being baked into the pie and then covered with a layer of pie crust dough, the tarte tatin is an upside-down apple tart.
How To: Make traditional Moroccan snowball cookies with coconut
Snowballs are usually associated with the winter holidays and Christmas (who could forget the most famous snowball of all time, Frosty?). But that doesn't mean you can't enjoy their plump, cute round shape the rest of the year?
How To: Make grilled Spanish mustard beef/carne asada
Carne asada means nothing more than "grilled meat" in Spanish, and it can be prepared in a myriad of different ways to produce anything from chopped beef for a taco to a whole beef cut to be enjoyed with a side salad. If you're a beef man and/or are looking for a new recipe that'll be succulent on the grill, then check this one out.
How To: Make cinnamon espresso churros with Giada
These cinnamon espresso churros totally pwn Disneyland churros (and Disneyland churros are the greatest! Okay, maybe we're swayed to say that because we usually pick one up at the end of the day when we're ravenous and the lines elsewhere are too long). Either way, these churros are a delightful alternative to your usual cinnamon churros, especially if you like coffee.
How To: Make crab salad with mango salsa with Sandra Lee
So many people hate salad because they have the wrong conception of it. Most believe that salad is nothing more than a few pieces of lettuce, maybe some cabbage, and a few grape tomatoes. But a salad like this - your basic side salad at fast food restaurants - does absolutely no justice to all the delicious salads out there.
How To: Make grilled pork chops with Paula Deen
She's famous for adding a pound of lard to everything she whips up in the kitchen (just a guess, but maybe that's why Southern food tastes so damn good?), but thankfully, in this episode of her home cooking show, Paula Deen won't overcrowd your arteries too much.
How To: Smooth out your cake icing using a paint roller
What's the difference between a professional baker and an amateur one? A professional baker presents their baked goods with flawless execution. Yes, the recipe matters too, but we can bet you've never been to a five star restaurant that serves good yet sloppily assembled food.
How To: Pull a noisy car ignition SpongeBob toy prank
If you just happen to have one of those SpongeBob SquarePants chatterbox toys that were distributed at fast food restaurants a while back, then you just might be able to pull of this "Evil SpongeBob Toy Prank" from mastermind Kipkay.
How To: Make Mexican style grilled corn with chili lime mayo
If winter is the season of giving, and spring is the season of living, then summer is the season of grilling. Lots of outdoor barbecues make the summer one of our favorite times of year. After all, who doesn't love biting into a wood chip-smoked slice of steak paired with freshly made cole slaw and grille corn?
How To: Make cotton candy without a machine at home
Okay, so just as a safety precaution before you dive right in and make yourself a batch of cotton candy at home, remember that melting sugar and corn syrup requires very high temperatures, so you could get burned if you're not careful. Make sure you keep a bowl of cool water next to you at all times just in case any of the hot stuff gets on your skin.
How To: Season a wok and use a new wok
Did you know that any time you trot home with a new wok you must season it? While you might think, um, but why would you season a wok? Don't you usually season the food instead? Well, seasoning a wok is not what you think it is (and doesn't involve salt and pepper at all).
How To: Make a light pan-baked lemon almond tart
Dessert has pretty bad connotations. After all, starving models and women trying to lose weight are often stereotyped as saying "no" to dessert in an effort to cut calories and not look like a piggy in front of friends (or a handsome date). It's pretty crappy, this world that we live in, with so much good food that's so bad for you tempting our every mealtime.
How To: Make pork shogayaki (gingered pork)
If the screenshot above isn't enough to convince you to make this melt in your mouth, gingery dish, then maybe the description will. Pork shogayaki is made with tender pieces of pork loin topped with a ginger sauce made with soy sauce, sake, garlic, and mirin.
How To: Make a Mediterranean salad with tahini dressing
Did you know that people living in the Mediterranean, just off the coast of Italy, have been proven to have the longest life spans in the world? Centenareans abound in this region, and not because it's a blessed or special niche of longevity. Rather, it has everything to do with the Mediterranean diet.
How To: Make an easy origami table for a living room
Got a niece who loves playing make believe in her doll house? Then she'll get a kick out of this project. After all, every doll house needs a set or two of furniture. Make her a furniture piece that's unique and can actually hold a few light objects (like fake food) by watching this origami tutorial.
How To: Make huevos a la Mexicana for breakfest
A breakfast omelet is one of the most delicious and healthy foods you can eat. With lots of belly-blasting protein, eggs help to keep you full and get your metabolism churning for the rest of the day. Eggs are, of course, also super delicious no matter how you prepare them.
How To: Make a fig-stuffed pork loin with Mark Bittman
In order to get your "five a day," or five a day of fruits and vegetables, you should incorporate these foods into everything you make to eat. So for instance, adding a cup of spinach into your turkey and swiss sandwich is one serving of vegetables that you won't even notice, while this recipe, which incorporates figs, gives you yet another serving.
How To: Create individual lily petals
In this tutorial, we learn how to create lily petals. First, cut out a petal and then insert a small wire half way down into the petal. Ease it through so you don't damage the fondant. This can go into the center of the main lily flower. Use corn flower if it's stick. Press it into the molding for the lily petal, and then curl the edges out so it looks like a realistic petal. After this, let it dry, then color it with an ivory shimmer. After this, paint it with green food paint and any other ...
How To: Make chroma key blood and a golden Desert Eagle
For the first part, make chroma key blood: Ingredients: glue, flour, mix with water like papier mache, three drops of green and two drops of yellow food color. This combination gives more of a fluorescent chroma key look.
How To: Make an inside-out lamb persillade with Mark Bittman
The lamb persillade is a favorite of many households because it's both tasty and easy to make. Composed of lamb covered with a delicious persillade made of parsley, garlic, herbs, oil, and vinegar, it's succulent for any time for the year.