The basic components of Spanish sangria are lemonade and red wine, says chef Iliana de la Vega of The Culinary Institute of America. You can also add ...

Whether it's the first time you've cooked the Thanksgiving turkey for your family or the twentieth, sometimes nagging questions emerge, and our seven ...

Fresh coconut meat -- and the light, flavorful water inside -- is easier to extract than you may think. Chef Brannon Soileau of The Culinary Institute...

Kiwi have become very popular in the past few years as consumers have discovered their seductive mix of sweet and tart flavors. Chef Bruce Mattel demo...

Summer picnics wouldn't be complete without wedges of ice cold watermelon, but cutting into a whole melon can be intimidating. Chef Scott Swartz of Th...

Chef Scott Swartz of The Culinary Institute of America explains just how easy it is to make homemade lemonade. The key is getting the right balance be...

Don't buy the jarred stuff at the market -- it's easy to make your own caramel sauce with these tips from Chef Todd Knaster of The Culinary Institute ...

You don't need special equipment or lots of time to make chocolate fondue at home, says chef Todd Knaster of The Culinary Institute of America. It's a...

Making rich, velvety chocolate mousse at home doesn't have to be intimidating, says Todd Knaster of The Culinary Institute of America. He begins by ad...

It's simple to make a tasty graham cracker crust at home, says chef Dianne Rossomando of The Culinary Institute of America. To begin, mix together 2 c...

Using chopsticks is easy once you get the hang of it. Chef David Smythe of The Culinary Institute of America explains that the secret is holding them ...

Beef flank steak has a lot of flavor, but it's a very fibrous piece of meat and can be tough if not sliced correctly. Chef Mark Elia of The Culinary I...

Chef Brannon Soileau of The Culinary Institute of America explains that it's easy to make a moist, delicious pot roast from an inexpensive cut like a ...

It's important to trim excess fat from a roast and tie it before cooking to ensure the best results, says chef Mark Elia of The Culinary Institute of ...

Chef John Kowalski of The Culinary Institute of America demonstrates the technique for deboning a leg of lamb. Basically, the goal is to cut out the l...

Chef John Kowalski of The Culinary Institute of America demonstrates that it's really fairly simple to season, tie, and roast a leg of lamb. He begins...

Crisp, golden potato pancakes (often called latkes) are within your reach with these easy tips from chef Bruce Mattel of The Culinary Institute of Ame...

Making applesauce is incredibly simple, explains chef Bruce Mattel of The Culinary Institute of America. And homemade versions are vastly superior to ...

Not sure what to make of Yorkshire pudding? This English holiday classic is basically a savory baked pancake that works well for sopping up the juices...

To make thick, rich hot chocolate, maitre d' instructor Doug Miller begins by adding 8 ounces of heavy cream to a small saucepan. You can use skim, wh...

Whipping up a batch of rich, creamy eggnog is easy if you follow these easy steps from maitre d' instructor Doug Miller of The Culinary Institute of A...

Making creme brulee isn't difficult, says chef Dieter Schorner of The Culinary Institute of America. He begins by heating 2 cups of heavy cream with a...