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VIDEO RESULTS
How to Choose and Store Bok Choy
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Look for bok choy with firm pale stalks and bright green, unwilted leaves. Avoid bok choy with yellowing leaves.
How to Choose and Store Chard
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Buying Chard: Look for firm stalks and glossy, brightly colored leaves with no brown spots.
How to Choose and Store Cabbage
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Look for cabbage with firm, shiny heads that feel heavy for their size. Avoid those with blemishes or loose leaves.
How to Make Tomato Sauce
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Don’t bother with a jar — it's easy to make your own flavorful tomato sauce with these tips from The Culinary Institute of America.
Grilled Fish Tacos with Pico de Gallo
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Curtis creates fish tacos that will tickle every one of your taste buds. The tender grilled mahi mahi (which translates to "sweet sweet" in Hawaiian) is nicely complemented by a tangy, salty and spicy salsa and the crunch of green cabbage.
Quinoa
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain -- can be used in savory recipes like Quinoa Pilaf; Quinoa Stuffed Grilled Flank Steak; and Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs.
How to Make a Tostada
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Learn how to made an authentic tostada, one of Mexico’s tastiest comfort foods, with the help of The Culinary Institute of America.
How to De-Bone A Whole Cooked Fish
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Cooking a fish whole is the best way to maximize flavor, but removing the head, tail, and bones can be tricky. These tips from The Culinary Institute of America will show you how.
How to Choose and Store Carrots
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Choose straight, firm, bright orange carrots. Avoid those with cracks or soft spots. If tops are attached, they should be green, feathery, and unwilted.
How to Cut and Clean Leeks
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Learn how to cut and clean leeks with this helpful tutorial from The Culinary Institute of America.
Chipotle Chicken Quesadilla
From:
KitchenDaily
on
Fri, Feb 04 2011 1:05 PM
Curtis takes your taste buds south of the border with his irresistibly creamy chicken quesadilla.
How to Defrost a Turkey
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Learn how to defrost a turkey — safely and effectively -- with these tips from The Culinary Institute of America.
How to Choose and Store Celery
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Look for tightly-formed bunches of celery with pale green, very firm stalks. Avoid those with wilted, yellowing leaves.
How to Shuck Oysters
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Learn how to open a fresh oyster with this easy tutorial from The Culinary Institute of America.
How to Choose and Store Eggplant
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Look for eggplants with firm, shiny skin that are heavy for their size. Avoid any that are spongy, have brown spots, or mold on the caps.
How to Sauté Mushrooms
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
A well-cooked mushroom is a thing of beauty, but it can be difficult for home cooks to achieve a brown, caramelized result. The experts at The Culinary Institute of America show you how in this simple tutorial.
How to Steam Mussels
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Learn how to create a flavorful meal using fresh mussels with tips from The Culinary Institute of America.
How to Choose and Store Fava Beans
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Choose fava bean pods that are firm, uniformly green, and slightly fuzzy. Avoid pods where the beans inside bulge through the skin.
How to Fry a Chicken Cutlet
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Frying up a golden-brown chicken cutlet is a snap with these tips from the experts at The Culinary Institute of America.
Pulled Pork Sandwich with Homemade Coleslaw and Pineapple
From:
KitchenDaily
on
Fri, Feb 04 2011 1:04 PM
Curtis' set-it-and-forget-it pulled pork sandwich recipe packs massive meat flavor, cool slaw and fruity BBQ sauce into one yummy bun.
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