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

Roux is a thickening agent used to transform a liquid or stock into a great soup or sauce.

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

A sharp chef’s knife is a must in the kitchen. Not only is a sharp knife much safer, it makes cooking much more enjoyable and more efficient. By learning how to sharpen your own knife, with your own hands, you will develop a more trusted relationship with your knife and begin to feel even more c...

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

Learn how to make a spicy corn salad that uses fresh summer corn and Vidalia onions.

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

Once you have learned how to make stock, it is easy to reduce. By simply reducing any stock down before storing or freezing it, you will not only concentrate the flavors and thicken the liquid, you will speed up the reduction time later when adding it to a pan sauce or other recipe. Reducing a s...

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

The word Santoku has Japanese historical significance meaning 'three virtues', and a Santoku knife wears its name quite proudly, with its marvelous chopping, dicing and mincing abilities.

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

Gravy is the delicious marriage of fat and starch. Drizzle this smooth sauce over meat or slather it on mashed potatoes. You can make gravy from any meat or poultry, such as the drippings from a roast turkey. And that’s what we’re going to do right now.

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

Caramel sauce can be made ahead of time, but when it comes out of the refrigerator, it needs to be reheated before you can reuse it. Here is a quick and easy way to reheat caramel sauce.

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

Learn how to make homemade lemonade, a summer thirst quencher like nothing else. The key to making perfect lemonade is to make simple syrup which is just water with sugar dissolved in it.

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

A smorgasbord staple, learn how to make Swedish Meatballs, as either an appetizer or delicious main dish!

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Meyer lemon is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange. They add a subtle acidity to any dessert or savory dish.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

In its raw form, galangal has a citrusy, earthy aroma, with hints of pine flavor. It is available as a whole root, cut or powdered. It is used to make curry and is extremely popular in Asian cuisine.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

The most important fundamental cooking skill you will ever need to know is how to use a knife safely. Here we demonstrate the correct way to position your guide hand which holds the food while combining it with the rolling technique.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Lamb shank in Italian is called osso bucco meaning whole bone. Learn how to make this appealing Milano dish that uses the whole veal shank including the bone marrow.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Turkey - it’s probably the largest piece of meat you'll ever cook! But it's also really easy. This big bird is the centerpiece of Thanksgiving dinner, but you may want to make it more often because it's low in fat, high in protein, and one of the least expensive meats you can buy....

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Sangria is a fruity, Spanish party drink. There are many variations on this popular drink. Learn how to make Sangria today.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Learn how easy it is to properly roast and serve a whole chicken.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Italian pancetta is a type of dry cured pork and is similar to American bacon. It is used in many savory dishes and can also be served for breakfast and brunch.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

A sugar cookie recipe is a must have during the holiday season. Learn how to make this American favorite and delicious treat whether dressed simply with a sprinkling of colored sugar or frosted with royal icing.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

Ham—it’s a special-occasion meat (think Christmas ham or Sunday ham). That’s because this impressive piece of pork has table presence. The meat is moist, salty and flavorful.

From: allrecipes.com on Tue, Mar 01 2011 1:52 PM

You may order it every time you hit up your favorite restaurant, but have you ever tried to make French onion soup in your own kitchen? See how to make this classic and hearty soup at home.