If there's one knife skill that can save you money and make you look cool at the same time, it's breaking down a chicken. Consider that boneless breasts often cost around three times more than whole chicken does. So for the same price as a two-pack of breasts, you can buy a whole chicken, which comes with those same breasts, plus two legs, and a back. More

Whether you spell it portabella, portobello, or portobella, nobody can tell you you're wrong. Here's another place you can be right: when you tell someone that portabella, white mushrooms, button mushrooms, champignon mushrooms, and crimini are all actually the same fungus. The difference in color on the cap between white and crimini comes down to the specific strain of Agaricus bisporus they're cultivated from, while a portabella is simply a mature version of the same fungus. More

To be honest, pearl onions are available pretty much year-round at the same quality level, but they're especially useful in winter when other vegetables aren't in their prime. Available in white, yellow, or red (just like their full-sized brethren!), they are generally milder than full-sized onions and take on a noticeable sweetness when cooked. Here's a little trick to help you remove the skin easily with your fingers by blanching the onions first. Watch the video for full instructions. More

Pale yellow with an elongated bulbous shape, Belgian endives are made up of a series of tightly overlapping leaves. Here's how to cut them for using in salads or for cooking. More

Leeks are like the Lord Thistelwick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged before his true onion character emerges. But once you start cooking with them, they offer a variety of characteristics that you don't find in regular onions. More

Fennel is a generally divisive vegetable. Crisp, with a distinct anise flavor, it can be overpowering for some people. I like my fennel in small doses. Sliced super thin on a mandoline and tossed with citrus segments and a nice lemony vinaigrette, it's a great winter salad that goes well with sausages, terrines, and other charcuterie. More

Have you ever tried to make a mushroom out of George Washington's head on a dollar bill? Well, we're not going to do that today, nor are we going to do the opposite, which is significantly more difficult (and altogether more impressive). Instead, we're going to learn how to cut button mushrooms into two basic shapes, which for most practical purposes, is all you need. More

Our turkey shopping and cooking guide will be coming tomorrow, but here's your chance to bone up on your carving skills. More

Cutting a chiffonade (that's super-thin ribbons) of leafy herbs is a nice way to get their flavor evenly distributed around the dish. It's pretty too. The only problem is that a lot of these herbs like mint, certain types of basil, and sage have a thick stem running through the center of each leaf, which can lead to tough, stringy bits in your food. It's best to remove these. More

The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. This means that more than almost any other cooking method, cutting the meat against the grain into the right shape is absolutely essential. This video will show you how it's done. More