From: allrecipes.com on Wed, Mar 02 2011 1:53 AM

Tamarind is a tropical fruit used throughout Asia in dishes such as curry, chutney, or in the popular Thai recipe, pad Thai.

From: allrecipes.com on Wed, Mar 02 2011 1:53 AM

Learn how to make this delicious Mediterranean Tuna Salad packed with protein and fiber.

From: allrecipes.com on Wed, Mar 02 2011 1:53 AM

Here is a simple way to remove the leaves from kale and leave the tough stem behind.

From: allrecipes.com on Wed, Mar 02 2011 1:53 AM

Learn how to make Cajun remoulade, a spicier cousin to the classic French tartar sauce with this recipe for salmon croquettes with Cajun remoulade sauce.

From: allrecipes.com on Wed, Mar 02 2011 1:53 AM

Poached eggs are a delicious way to enjoy eggs, and will impress your family in many dishes, like eggs benedict, or even just sitting on toast but they are really easy to make! You can poach eggs on your stovetop in just 3 simple steps.

From: allrecipes.com on Wed, Mar 02 2011 1:52 AM

Pineapple salsa, learn how to make this spicy tropical goodness to add zest as a sauce or a dip for your meals or appetizers.

From: allrecipes.com on Wed, Mar 02 2011 1:52 AM

Have fun learning how to put herb pull apart rolls together. But have even more fun pulling them apart to eat.

From: allrecipes.com on Tue, Mar 01 2011 7:53 PM

You might think canning is something that your great grandmother did. A thing of the past. Well, guess what? Canning is cool again!

From: allrecipes.com on Tue, Mar 01 2011 7:53 PM

If life hands you lemons - or limes or oranges for that matter - go for the zest!

From: allrecipes.com on Tue, Mar 01 2011 7:53 PM

The most fundamental cooking skill you will ever need to know is how to use a knife. Here we demonstrate the proper grip to safely hold a chef’s knife.

From: allrecipes.com on Tue, Mar 01 2011 7:53 PM

A blueberry mojito is a fruitful twist on a Cuban classic.

From: allrecipes.com on Tue, Mar 01 2011 7:53 PM

Rapini is a healthy, flavorful vegetable that is often mistaken as broccoli; but, it is actually a member of the turnip family.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

When baking pies or tarts, pastry chefs often blind bake a pastry crust either partially or until it is fully cooked through. This ensures the finished crust is crisp and fully cooked through once done.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

From the French country kitchen to your summertime table comes this simple chill potato soup - Vichyssoise. For a vegetarian version substitute the chicken stock for vegetable stock or water.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

Learn about what to look for when shopping for a Chef’s knife.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

This contemporary twist to the traditional Waldorf salad is fresh and inviting and still has the walnuts and the crunch! Learn how to make it!

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

Learn how to make the perfect Tzatziki sauce using a thick Greek style yogurt. This cool classic sauce makes a nice accompaniment for everything from meats to vegetables.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

Crispy skin and juicy meat—that’s what you get when you deep fry a turkey. This southern favorite takes just 3 minutes a pound to cook—it’s as fast food as turkey gets.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

Often fish fillets still contain tiny pin bones which are visible to the eye. Before cooking fish, they should be removed.

From: allrecipes.com on Tue, Mar 01 2011 7:52 PM

Learn how to make the green goddess dressing, a time honored classic that was extremely popular in the 70s.