The official credit card of Serious Eats
How to prepare green plantains.
How to prepare corn off the cob.
A fish portioning trick that guarantees even cooking
This video will show you how to break down cauliflower. The only vegetable with braaaaaiiiiins.
Learn an easy technique for removing the stems, seeds, and ribs from hot chilies.
How to mince a shallot for cooking or vinaigrettes.
How to chop fresh mushrooms for roasting or sautéing.
This quick video will show you how to properly mince sage for recipes.
Two of the most basic (and essential!) chopping skills you can master, explained.
Essential techniques for when you want your tomatoes with a delicate, smooth texture.
Watch our video demonstration on how to cut various herbs.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Learning how to cut steaks from whole cuts can save you $$. @thefoodlab shows you how.
How to "airline" your chicken breast for maximum awesomeness; @thefoodlab demonstrates
Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Tasty, versatile butternut squash can be a particularly hard vegetable to cut. Here's how we do it.
Here's how to clean your own live soft-shell crabs to ensure you get the freshest crab possible.
How to get the most out of your fruit—and look good doing it.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.