Techniques

Apple: how to peel, core, and slice

Aquafaba: how to substitute for egg whites

Asparagus: how to peel

Avocado: how to halve, pit, and dice

Bacon: how to cut into lardons

Bagels: how to store and reheat

Baked goods: how to test for doneness

Baking powder: how to make your own

Baking powder: how to tell if it’s still good

Baking sheets: how to size

Basil: how to chiffonade

Bell peppers and large chiles: how to cut (video)

Bell peppers: how to roast (video)

Blender, microwave, and spice grinder: how to clean easily

Boiling vs. simmering: what's the difference?

Broccoli: how to peel 

Brownie pan: how to line with foil 

Butter: how to brown

Butter: how to clarify in the microwave 

Butter: how to grate frozen butter for baking 

Butter: how to melt and soften in the microwave

Butter: how to store

Butternut squash: how to peel and cut 

Cabbage: how to shred 

Cake: how to bake evenly 

Cake: how to cut in half 

Cake: how to tell when it's done 

Cake pan: how to prepare

Cantaloupe: how to cut

Capers: how to chop

Carrots: how to cut 

Carrots: how to make a roll cut (and why)

Carrots: why to peel
Cast iron cookware: how to buy, season, and maintain
Cast iron cookware: how to clean
Cauliflower: how to cut
Celery: how to cut

Celery: how to store
Chapatis: how to make
Cheese: how to eat when you're lactose intolerant
Cheese: how to make an all-Trader Joe's cheese plate
Cheese: how to cut
Cheese: how to store at home
Cheese, hard (like Parmesan): best way to grate?
Cheese, hard (like Parmesan): how to shave with a vegetable peeler
Chicken: how to break down a whole chicken
Chicken: how to turn boneless breasts into cutlets
Chicken or turkey: how to dry-brine
Chickpeas, canned: how to soften in the microwave (step 1 of the recipe)
Chickpeas, canned: how to soften on the stovetop
Chile peppers: how to grade the spiciness of a particular chile

Chile peppers, dried: how to buy, clean, and store

Chile peppers, dried: how to make your own chile powder

Chile peppers, dried: how to toast in the microwave

Chile peppers, fresh: how to cut and seed

Chipotle chile peppers in adobo: how to make your own

Chipotle chile peppers in adobo: how to store leftover

Chives: how to snip
Chocolate: how to make chocolate curls/shavings
Chocolate: how to melt in a water bath
Chocolate: how to melt in the microwave
Citrus fruit: how to cut into wedges, slices, and suprèmes
Cocoa powder: how to identify the good stuff

Coconut milk: how to store leftover
Corn: how to choose and cut from the cob
Cream: how to whip by hand

Cream cheese: how to soften for baking

Crème fraîche and Mexican crema: how to make your own
Cucumbers: how to seed and cut
Cupcakes: how to frost
Eggs: how to flip without a spatula
Eggs: how to separate
Eggs: how to whip egg whites with a whisk and fold them into a batter
Espresso: how to make the best coffee in a moka pot (with video)
Fennel: how to prepare and cut (video)

Figs: how to grow

Figs: how to tell when they’re ripe
Fruit: how to determine the pectin level

Fruits and vegetables: best ways to store

Garlic: how to mellow in the microwave
Garlic: how to peel and chop
Garlic: how to puree
Garlic: whether to remove the germ
Ginger: how to peel
Ginger: how to store
Gluten-free pie crust: how to make
Hands: how to wash properly
Herbs: how to cut and store

Herbs: how to dry in the microwave
Kale (dinosaur/Tuscan/Lacinato): how to de-stem with a knife
Kale (dinosaur/Tuscan/Lacinato): how to de-stem by hand (4:05 into the video)
Kale: how to massage
Kitchen scale: how to check the accuracy of
Knife: how to use (general guide with lots of videos—listen to that bassoon in the garlic video!)
Leeks: how to prepare
Lemons: how to preserve

Lemons: how to store after zesting
Mangoes: how to prep
Microwave: how to toast nuts, seeds, spices, and shredded coconut
Mirepoix: how to make

Mixing dough or batter: how to combine wet and dry ingredients
Mortar and pestle: how to use
Mushrooms (button): how to clean and cut
Mushrooms (shiitake, portebello, and oyster): how to clean and cut
Nondairy milks: how to get them to froth
Nuts: how to toast in the microwave (Serious Eats method)
Olives: how to chop
Onion: how to slice and dice

Onions: how to caramelize "in record time" (Cook's Illustrated method)
Onions: how to caramelize quickly
Pan: how to deglaze
Pan sauce: how to make
Parmesan or other hard cheese: how to shave
Pasta: my basic directions for how to cook
Pasta water: how much salt to use
Pastry blender: how to use
Pie crust: how to make an old-fashioned flaky dough by hand
Pie crust: how to make in the food processor, then roll and flute
Pineapple: how to peel and cut
Quick bread: how to tell when it's done
Radicchio: how to core and slice (the video is for cabbage, but it's the same for radicchio)

Roux: how to make in the microwave
Sage: how to mince
Salad: how to dress
Salmon: how to remove pin bones
Scallion: how to slice on the bias
Self-rising flour: how to make your own
Shallot: how to mince
Shallots: how to size
Simple syrup: how to make without cooking
Soffritto: how to make
Spices: how to convert whole spices to ground measurements

Stale bread: how to revive (temporarily)

Sugar: how to caramelize in the microwave
Sugar: how to turn granulated sugar into caster/superfine sugar or confectioners' sugar
Thyme: how to clean and mince fresh thyme leaves
Tofu: how to firm up by freezing
Tofu: how to firm up by pressing

Tofu: how to store
Tomatoes: how to peel and dice
Tomatoes: how to store
Turkey: how to carve
Vanilla bean: how to scrape out the seeds
Vanilla extract: how to make your own
Vegetable broth base: how to make your own
Vegetables: how to steam in the microwave

Whisk: how to use most effectively

Wine: how to cook with
Wok: how to season a carbon steel wok
youTube video: how to embed in a Blogger post