From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Learn what gluten in and how it is a vital part of so many everyday foods such as bread, pasta and baked goods.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Options for preparing flavorful and interesting stuffings are virtually endless. If you’re like most cooks, you'll want to create your very own fabulous concoction from scratch.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

No matter what salad recipe you enjoy best, a salad spinner is a great asset in any kitchen. Get the water out of your salad and stop it from diluting your dressing.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Basting helps to keep meat juicy, while creating a nice crust or crispy skin.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Herbes de Provence is a mixture of dried herbs from Provence, France which typically include lavender, rosemary, thyme, basil and bay leaf.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Bamboo shoots are the edible portion of a bamboo plant which is a member of the grass family. Bamboo shoots are often added to Chinese food and other Asian inspired dishes. They have a crisp texture and mild flavor.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Cornmeal is made from ground corn and is commonly known as polenta. Cornmeal comes in a variety of different grinds from fine to coarse. Finer cornmeal is typically used in recipes such as cornbread or corn muffins.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Demi-glace is a rich, brown sauce most often made from veal stock. Often used when cooking French food, it can be used by itself or as a base for other sauces. It can be time consuming to make, so it’s best to make a large batch and freeze it.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Learn how to properly carve and serve prime rib.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

You don’t need a fancy spice grinder to grind your own spices. A simple, inexpensive coffee grinder will do the trick.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Miso, a Japanese food staple, is used in many traditional Japanese recipes, such as miso soup.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Use this handy tool to section dough for pie crusts, evenly portion dough for pastries, and scrape dough from your floured board. Try it for lifting cookies from a cookie sheet, or for chopping firm vegetables like celery.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Juicy. Flavorful. Delicious. A moist turkey is a marvelous meal. But if you’ve ever carved a plump bird with great expectations, but were disappointed by the first dry bite, we have one word for you: brine.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

For high-protein salads, delicious sandwiches and simple snacks, nothing beats hard-boiled eggs. The best news is that hard boiled eggs are SO easy to make! Learn the proper way to cook perfect hard-boiled eggs in just three easy steps.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Use this easy knife skill to obtain beautiful citrus segments for a tart or salad.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Add texture, color, flavor, and contrast to compliment soups..

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

A fat separator is a great kitchen tool to use to separate fat from liquids so you can make roux for gravy or other great, low-fat sauces.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

With the addition of a little baking soda and some liquid soap you can easily clean the most stubborn baked on food residue off of any pot or pan.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Created in France, creme fraiche is a soured cream containing about 28% milk fat. Its closest relative is sour cream. By adding buttermilk and lemon juice to sour cream, you can achieve nearly the same result.

From: allrecipes.com on Tue, Mar 01 2011 1:19 PM

Buying and cutting up a whole beef tenderloin is a great way to save money. You can cut a steak to any thickness and also use the smaller, leftover pieces of beef to use in a stir fry.