Watch A&M as they break down winter's darling belle: the butternut squash.
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.
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.
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.
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