From: KitchenDaily on Thu, May 12 2011 10:36 PM

The idea of tying up a whole bird, cooking it to perfection and disassembling it may sound daunting, but it’s easy with these tips and tricks.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Clarified butter is whole butter with water and milk solids removed. Clarified butter also produces crispier results than regular butter, and can be used in recipes that call for ghee. It is preferred in certain forms of cooking, like pan frying or sauteing. It makes a wonderful dipping sauce, e...

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

A thermometer is an essential kitchen tool, but it’s worthless unless it's properly calibrated. Let the experts at The Culinary Institute of America show you how to do it in a few easy steps.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Cook with different varieties of salt, using these tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Puzzled by the mandoline? This kitchen tool is actually very simple to use, and perfect for making thin slices and fine julienne cuts. This easy tutorial from The Culinary Institute of America will show you how to use one.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Not sure when your steak is rare, medium rare or well done? Chef David Kamen of The Culinary Institute of America shows you how to test meat for doneness.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Sure, your grandmother did it, but do you know how to make a pie crust from scratch? It’s easy to learn with this tutorial from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

The Culinary Institute of America shows you how a damp paper towel and plastic bag will keep your herbs fresh longer.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Learn how to make this classic American dessert with tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Learn how to make crepes with these easy tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:10 PM

Whether you want to aerate a young wine or filter the sediment from an older vintage, decanting is a valuable skill for any wine lover. Let the experts at The Culinary Institute of American show you how it’s done.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

Not sure what grind to use for your automatic drip or French press? Let the experts at The Culinary Institute of America show you in this simple tutorial.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

The Culinary Institute of America shows you how simple it can be to ice a cake that is as presentable as it is tasty.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

The refreshing sweet-tart flavor of homemade lemonade just can’t be replicated in a bottle. Learn how to make it with this easy tutorial from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

Rich, creamy risotto — what’s not to love? Learn how to make this Italian rice dish in your own kitchen with these easy tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

The Culinary Institute of America shows you how to make whip cream from scratch, using heavy cream and a whisk.

From: KitchenDaily on Fri, Feb 04 2011 1:09 PM

Delicate, flaky rugelach is actually quite simple to make — the dough is essentially just three ingredients. Learn how to make it with these easy tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:08 PM

The Culinary Institute of America shows you how to safely open a bottle of sparkling wine, without the flying cork.

From: KitchenDaily on Fri, Feb 04 2011 1:08 PM

Learn how to make this refreshing wine-based beverage with a simple tutorial from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:08 PM

Love appleasauce? Skip the supermarket and make your own — it’s a snap to do with these easy tips from The Culinary Institute of America.