From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Curtis Stone shows how easy it is to use the bright, fresh flavor of mango to perk up salmon fillets.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

The Culinary Institute of America demonstrates the simple process of blanching and shocking, used most often for cooking vegetables.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

The Culinary Institute of America demonstrates how to accurately check the temperature of a roasting chicken.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Learn how to grill fish by watching Chef David Kamen of The Culinary Institute of America work his magic with a piece of salmon.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Buying Asparagus: Look for firm, bright green stalks with tightly closed tips. Avoid bunches with woody stems or a strong smell.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Jicama is a crisp, refreshing root vegetable that’s often eaten raw with lime and salt in Mexico. With these simple tips from The Culinary Institute of America, you'll have the tools to work with it yourself.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Make the best pumpkin pie that you’ll ever have with Curtis Stone's no-fail recipe, perfect for anytime of year.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Curtis demonstrates how to cook his version of steak and mash — pepper-crusted filet mignon, celery root puree and baby spinach, all drizzled in a red wine reduction sauce.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Soy sauce can be used in many more ways than with just sushi and rice. From salads and steak to salmon, soy sauce can transform many recipes.

From: KitchenDaily on Fri, Feb 04 2011 1:06 PM

Buying Beets: Skin should be smooth, unbruised, and unwrinkled. Smaller ones will be sweeter; avoid very large beets, as they will have a hard woody core. If greens are still attached, they should be not be wilted.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Java isn’t just for drinking straight: Instant espresso powder adds punch to both sweet and savory recipes.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Make a homemade dry rub for grilling with spices and powders, following these tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Learn how to de-shell a lobster, starting with the tail and down to the legs, with these tips from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Check avocados for ripeness by gently pressing the area around the stem: it should be soft but not mushy. Rough-skinned Hass avocados will go from green to glossy black as they ripen; smooth-skinned varieties will remain bright green.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Curtis shows you how to turn everyday chicken breast into a quick, spicy entree that you can customize with your favorite flavors.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

By incorporating his homemade hummus and tzatziki, Curtis creates a fresh and filling chicken wrap that’s full of authentic Mediterranean spices and flavor.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Gail Simmons incorporates fish sauce into three recipes, proving that this Southeast Asian condiment should be a staple in your pantry.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Learn how to sear fish fillets with the help of this easy tutorial from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

Learn how to grill corn — with or without its husk -- by watching this video from The Culinary Institute of America.

From: KitchenDaily on Fri, Feb 04 2011 1:05 PM

In this episode of the Pantry Project, Gail Simmons has created three recipes that showcase savory anise flavor of fennel seeds: Caramelized Braised Fennel Bulb, Fennel Crusted Roast Chicken with Smashed Sweet Potatoes, and Braised Pork and Fennel Meatballs.