Watch A&M as they break down winter's darling belle: the butternut squash.
A&M turn a seemingly monstrous squash into the sweet and nutty flesh we all know and love.
Amanda skims through the easiest homemade cheese out there: fresh ricotta.
Two ways to discipline summer's bumper herbs into this beloved condiment -- pesto.
Paring knife skills a little lacking? Tackle the nooks and nubs of a ginger root with nothing more than your average spoon.
Doesn't that look dangerous? Merrill takes a tip for how to de-kernel those ears -- the safe and easy way.
All that almond meal in gluten-free baking week had us wanting to grind our own.
Seriously, she worked at a bakery called Flour! Now, Merrill's going to show you two ways to measure it perfectly.
To whisk or to Cuisinart? That is the question. A&M test both tried-and-true tricks.
A&M shave off precious minutes of prep time with this shortcut to a tricky task.
Watch Amanda and the women of Big Girls Small Kitchen cook up the original dirt cheap dinner -- stew!
No dirt left behind -- A&M demonstrate how to clean and cut leeks for The Today Show's Cooking School series.
Learn how to make soft, custard-like scrambled eggs in this video of A&M on The Today Show's Cooking School series.
A&M learn to make baked doughnuts done Bluebird-style: cardamom-scented and showered with pistachios.
A&M take a field trip to Bluebird Coffee Shop and finally learn how to make our favorite cheese biscuits.
Learn how to get down to the good stuff of an artichoke, without injury by choke or thorn in this video of A&M on The Today Show's Cooking School series.
Who needs a candy thermometer? The Today Show's Culinary Director Bianca Henry shows A&M her technique for homemade salted caramels, working on looks alone.
Willy Wonka, here we come! A&M share a tip for silky, burn-free chocolate (and you don't even need a double boiler -- shhh).
Watch as Amanda & Merrill show us how to use fire for bread-blackening.
Merrill reminds Amanda how to get a pork butt under control.
Press on! A&M show us how to make a press-in a crust.
Armed with a rolling pin and plastic wrap, A&M demonstrate a smooth approach to roll-out crust.
In the "season finale" of our video series with pastry chef Shuna Lydon, A&M get to taste her recipe for her Butterscotch Pot de Crème!
The fourth of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Steam!