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!
The third of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Scales!
A&M ditch the complicated gadgets and arm themselves with simple tools to show us how to chop garlic -- two ways!
To kick off this week's contest, A&M show two ways to pit olives.
Kneading, rolling and proofing aren't so scary -- especially when you have a recipe from dough expert AntoniaJames.
A&M debate the myriad uses of melon ballers (got any good ones?) and throw together an open house treat in no time at all.
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