All in Basic Skills
HOW TO: Egg Sandwich
A perfect solution to breakfast on the run
HOW TO: Par-cooked Shredded Potatoes
Looking for a substitute for frozen shredded potatoes? This is it.
Baby Dutch Baby
Lightly eggy with beautifully crisp edges, this is the perfect breakfast
Cinnamon Swirl Bread
The technique of creating a twist results in a very cohesive loaf with slices that stay intact
HOW TO: Skillet Rib Steak
All the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt
Vegetable Stir Fry
Collection of delicious crisp-tender vegetables
HOW TO: Perfect Sausage Patties
Prep & cook perfect sausage patties
Cream Puffs
Delicate pastries filled with custard or sweet whipped cream
HOW TO: Tenderize Chicken
Use a meat tenderizer to prepare chicken breasts
HOW TO: No-Knead Bread
Beautiful, tasty bread that anyone can make
Comprehensive time table for thawing, roasting & resting the turkey
HOW TO: Fresh Whipped Cream
Create perfect whipped cream to compliment any sweet recipe.
HOW TO: Separate Eggs
Learn how to separate the yolks and whites of eggs!
HOW TO: Zest & Juice Citrus Fruits
Brenda’s tips for the easiest way to zest and juice citrus fruits!
HOW TO: Select a Ripe Avocado
Please stop squeezing avocados, simply brush or flick the stem instead. We’ll show you how!
HOW TO: Cook & Peel Boiled Eggs
Learn how to use a spoon to easily peel soft or hard boiled eggs.
HOW TO: Flash-Freeze Fresh Berries
Learn how to flash-freeze summer berries to enjoy them all year long!
If you live more than 3k above sea-level, review this high-elevation adjustment chart to adjust the recipe for altitude impacts.
HOW TO: Julienne Carrots
Julia Davidson, of America’s Test Kitchen and Cooks Country, recently shared this technique for Julienne Carrots. Brenda was amazed at its ease and wants to share it with you.