Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).

A&M demo two of their favorite ways to cut an orange -- and the best knives to get the job done.

To kick off this week's contest, A&M show two ways to pit olives.

Get your wee toasts ready: Amanda makes singing_baker's warm and lovely parmesan-topped white bean dip.

See Amanda make Adriene's deliciously retro onion dip (no packets of "seasoning" required).

See how we peel our avocados and why Amanda has to "eat her mistakes."

Amanda shows off vinegar caramel and other wonders of kitchen science.

Coconut milk pulls double duty in this warming dip (or soup, or side).

Lentils & basmati, all a-tangle with caramelized onions -- see how it's done! Also, find out how mujaddara is pronounced (we think).

Amanda's updated classic hot toddy, sipped fireside.