Jacques Pépin demonstrates the best way to chop garlic, segment citrus fruits, and more.
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An old-fashioned oilstone sharpens knives elegantly and efficiently.
Over the years, Jacques Pépin has honed this efficient technique for cutting up a chicken.
How to make the king of all pork dishes.
Six steps make it easy to handle a bone-in ham.
Six steps that will make that task a little less daunting.
We're often intimidated by carving the esteemed Thanksgiving turkey. This year, use these step-by-step instructions (with photos, natch) to make carving your bird super simple.
Tourneing vegetables—cutting them into elegant, tapered shapes—requires nothing more than a steady hand, a sharp knife, and a bit of practice.
How to make the most of this aromatic herb.
Simple steps to create this whimsical snack.
Tips on trimming, cleaning and cutting a whole tenderloin.
Here are six easy steps for separating a rabbit into eight pieces.
7 easy steps to filleting your own salmon.
Masaharu Morimoto demonstrates two fundamental Japanese knife techniques that exemplify the precision knife work at the heart of Japanese cuisine.
A quick 5 step guide to get you to the sweet stuff.