From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

It’s easy to turn up the heat while cooking but much harder to turn it down. Instead of chopping up chilies, which drastically increases the amount of heat added, simply add them whole. Taste the dish as it cooks and remove the chili once it has released enough heat to your liking.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Learn how to make fried rice - a fast-and-easy dish you can make using basic ingredients (including leftovers!).

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Tomatoes that have been oven roasted can be kept in olive oil for up to a month when refrigerated.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

The hazelnut has a papery skin that covers the surface of the nut. There is no need to spend extra money on commercially skinned hazelnuts. Save money by using this simple baking soda trick to remove the skins yourself.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Learn how to properly prepare fish before pan frying it so you get the best color without it sticking to the pan.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Fleur de sel, harvested in Brittany, is an unrefined sea salt that is used primarily as a finishing salt. It is generally not used during cooking.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Learn how to make Korean style Kalbi a common Korean recipe that is a balance of sweet and savory flavors.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

No one wants to find a fish bone in their seafood dinner. With snapper, here’s what to look for when trimming and deboning a fillet before cooking it.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

This cornbread stuffing is perfect to pair with every kind of poultry. Learn how to make it easily!

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Chocolate Pot De Creme is a grown-up version of an age old favorite - fancy chocolate pudding.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Speed up the cooking process with chicken by butterflying it. This helps the bird to cook more evenly. Make sure to save the leftover chicken bones to make stock. Watch and learn how to do this prepping technique.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Learn about the ingredients used to make one of the most decadent French mother sauces.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

If you love to cook out you are sure to be serving lots of chicken this summer. Learn how to make classic barbeque chicken and save money by cutting up a whole bird.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

Popular in many Middle Eastern or Asian cultures, crispy fried onions add flavor to any rice, curry or soup recipe.

From: allrecipes.com on Tue, Mar 01 2011 9:26 AM

French cut fresh green beans is a great way to give tougher beans a more delicate texture and taste. French cut beans are also more visually appealing when used in dishes such as a green bean casserole.

From: allrecipes.com on Tue, Mar 01 2011 9:25 AM

Learn how to use the last of your leftover turkey with this great recipe for turkey soup.

From: allrecipes.com on Tue, Mar 01 2011 9:25 AM

Learn how to use the last of your leftover turkey with this great recipe for turkey soup.

From: allrecipes.com on Tue, Mar 01 2011 9:25 AM

Maple glazed butternut squash is great side for dinner and the dark rum in this recipe makes it worthy to be served at any holiday or party meal.

From: allrecipes.com on Tue, Mar 01 2011 9:25 AM

Brioche is a type of French bread made from yeast dough. It is excellent toasted and served with breakfast or brunch.

From: allrecipes.com on Tue, Mar 01 2011 9:25 AM

There are many recipes in cooking or baking that require only an egg yolk or an egg white. This quick culinary tip video will show you two easy ways to achieve separate the two.