Hot Spices & Garnishes How-Tos
How To: Make homemade chili powder spice
Store-bought spices are convenient, but making them in your own kitchen brings a fresher flavor to your meals. Follow these steps for making chili powder at home so you can alter its spiciness.
How To: Make pickled ginger for sushi or gari
Japanese cuisine is a favorite of many rail-thin celebs for a reason: It's both delicious (luxurious may be a better word) and really, really healthy. That's because true Japanese cuisine is made mostly of raw ingredients - fish and a lot of vegetables.
How To: Use fruits to garnishes cocktails
Garnishes not only add flavor to your beverages, but they also serve as attractive decorations that liven up cocktail hour.
How To: Chiffonade herbs for garnishes
Watch this how to video to learn a special cooking technique called chiffonade. Create popular garnish with herbs, spinach and more.
How To: Make a tomato rose garnish
Watch this video to learn how to make a tomato rose garnish.
How To: Make cranberry relish for the holiday season
Allen Smith shares his cranberry relish recipe. This is an easy way to make this side dish using just three simple ingredients: cranberries, oranges and honey.
How To: Make coffee foam art
Hone your java skills: learn how to create shapes and artistic decorations with your latte foam.
How To: Stock your pantry for Indian cooking
Hetal and Anuja show you what you need in your pantry to cook Indian food. This is a great idea if you love Indian food or want to try making some randomly without having to go to the store every time.
How To: Make a Fancy Lemon Spiral Garnish
Okay, lemon spirals on cocktails aren't exactly necessary, but they're clever, cute garnishes that are simple to make if you're in a rush and need to throw them on several dozen cocktail glasses for a party.
How To: Make ginger garlic paste
Sometimes the best way to improve your cooking isn't to find new dishes, but to find new ingredients! Learn how to make ginger garlic paste with Chef Sanjay. This paste goes wonderfully with many Indian dishes.
How To: Cook with fresh herbs
Chris Smith discusses the how to on use fresh herbs through out your recipes for a healthy diet. Herbs can be stored in plastic bags for freshness, and can be used to liven up a diabetics diet.
How To: Make garam masala (blend of hot spices)
Garam masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Make garam masala (blend of hot spices).
How To: Make prosciutto bits for salads and soups
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
How To: Reuse vanilla beans
Hide leftover vanilla bean pods in the sugar bowl, that way you can re use them.
How To: Chiffonade
Chiffonade (pronounced chef-fon-nahd), a culinary term for finely slicing leafy herbs or vegetables, is easy to master and makes a simple garnish of basil look even more elegant. Here's how to do it: Stack clean, de-stemmed leaves of basil (or any other leafy green) in piles of three to six leaves and tightly roll them lengthwise into a cigar-like shape. Use a sharp knife to make thin slices across the rolled leaves. Shake the slices gently to unfurl the whisper-thin tendrils and then use as ...
How To: Use pimenton de la vera or smoked paprika
If you've never tried Pimenton de la Vera -- smoked Spanish paprika -- you're missing out. Stirred into hummus, sprinkled on roasted potatoes or added to the secret family barbecue rub, the smoky flavor is almost addictive. It comes in hot and sweet varieties and has so many delicious uses it will become a staple in your spice rack.
How To: Freeze ginger
Love the taste of fresh ginger, but hate throwing out dry, moldy roots? Solve the problem by storing it in the freezer. Whenever you have a hankering for fresh ginger, just grate the still-frozen root into your favorite recipes. Ginger will lose some of its potency in the freezer, but not enough to make a significant difference. When previously frozen ginger thaws completely it develops a sodden texture, so once frozen it's best to keep it that way. Frozen ginger is also a little bit easier t...
How To: Make garlic olive oil
Why spend money on fancy garlic-flavored olive oil when you can make it yourself at home? Karen Holmes shows how to add pizzazz to a favorite dish with this easy and elegant garlic olive oil.
How To: Use saba or pressed grape must to sweeten food
What did ancient cultures use to sweeten their food? Pressed grape must, of course! Grocer Rick Mindermann recommends a spoonful of Saba as an interesting alternative to sugar.
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