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How To: Make Planet Hollywood's chicken crunch

Love Planet Hollywood's chicken crunch? Well know you can make it at home. This cooking how-to video reveals the secrets to making your own home version of the world famous chicken crunch appetizer from Planet Hollywood. Follow along as Tod Willurb from Top Secret Recipes shows you how to make it.

How To: Bake naan

Naan is an Indian staple and accompanies every meal you'll get in an Indian restaurant. It is usually made with tandoor on the stove top or oven. Like many Indian breads, you can stuff it or add ingredients to it as you like.

How To: Make a butter burger

In Wisconsin, is there any burger topping more appropriate than a liberal dollop of butter? Travel with Hamburger America to Glendale institution Solly's Grille, located just next to the Milwaukee Heart Hospital. The Grille' calls its hamburgers the "butter burger".

How To: Prepare a Mayan cherry frappe

A delicious way to cool off, the Mayan Cherry Frappe is a blend of chocolate, vanilla, and cherry flavors. Top it off with whipped cream and cherry sauce. You will need cherry vanilla ice cream, dark chocolate, bittersweet chocolate, chocolate sauce, cherry sauce, ice, expresso, whipped cream and vanilla powder.

How To: Whistle like a mourning dove

This video demonstrates how to whistle like a mourning dove using nothing but your hands and mouth. To do this, just place one hand on top of the other, put your thumbs together and blow through your thumbs.

How To: Freeze beans

Love to cook beans from scratch but hate to wait for them to soak? Well, sorry to say, you still have to soak them. But by soaking an extra-large batch in advance, then storing the pre-soaked beans in zip-top bags in the freezer, they'll be ready to cook at a moment's notice.

How To: Do the slip card force

Dave J. Castle teaches you how to do the slip force card trick. Using this trick you can force a card at the top of the deck into someone's hand. No matter where they pick from the deck you will always know their card.

How To: Choose an oaky California Chardonnay

Gary tackles oaky, over the top Chardonnay’s. Watch today and see how Gary reviews these three Chards: 2004 Ramey Hudson Chardonnay , 2004 Robert Young Alexander Valley Chardonnay , and 2003 Newton Unfiltered Chardonnay. He also gives a great overview of choosing wine glasses to use.

How To: Compare California and French chardonnay

Technically it's the California Chardonnay vs. the French White Burgundy but since they both use the Chardonnay grape it's still a battle. In this video Gary tastes and compares two against two: 2004 Pessagno Sleepy Hollow Chardonnay and 2004 Beringer Private Reserve Chardonnay vs. 2003 Caves De Colombe Chassagne Montrachet and 2001 Matrot Puligny Montrachet Comb Ottes. See which Gary puts on top.

How To: Make shepherd's pie moussaka

We make classic Greek “Moussaka” layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. Chef John also loves a good Shepherd’s Pie, what’s not to like about a pie made out of ground meat and mashed potatoes? So, he thought he would try a Shepherd’s Pie using the flavor components of the Greek “Moussaka.”

How To: Put an egg in a bottle

Watch this instructional video to learn how to put an egg in a bottle. All you need is a hardboiled egg, a bottle, and four matches. Place the matches in the bottle, then the egg on top of the bottle, done. Watch this one for the music.

How To: Make Indian meatball curry

If you like the taste of curry, this video will show you an excellent twist on a traditional pasta topping, meatballs. While the creators voice is monotone, there is nothing boring about this delicious dish that uses chick pea flour, cumin, onions, cilantro, garlic and ginger.

How To: Make Mexican salsa verde

In this zesty Mexican Salsa Verde, tomatillos and cilantro mingle with garlic, chiles, and jalapenos. Drizzle on top of tacos, burritos, or salad. You will need tomatillos, garlic, onion, cilantro, salt, vegetable oil, jalapeno, diced green chiles and lemon juice. Salsa verde can be served immediately, but the flavors meld even better when you let it sit in the refrigerator overnight. Enjoy.