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Today we're going to steam mussels. The first thing I need to do is get a little bit of heat in my pan, and we're going to
Hi, I'm Chef Clark from the Culinary Institute of America, and I'm going to show you this kitchen basic: shucking oysters
To demonstrate the technique of removing the bones from a whole cooked fish, chef Doug Miller from The Culinary Institute
Many people are intimidated by cooking fish, but chef Howard Clark from The Culinary Institute of America shows how easy
We're going to follow the lateral line of the fish up toward the head. So where the lateral line joins the head, I'm going
Now what's left? We have these knuckles. There's really not a fancy way to take the meat out of the knuckles. I just use
Video Transcript Boiling lobster is the quickest and easiest way to cook the crustacean, and in this video, chef Howard Clark
Fish in general is a lot more delicate than meat; instead of using a pair of tongs today, we'll use a fish spatula, which