Sommelier André Hueston Mack is back for another episode of World of Wine, this time trying out a 54-scent aroma kit designed to help sommeliers train and hone their senses.
Learn how to make Peanut Meringue Cookies!
Get the recipe here: http://weightloss-tricks.today/recipe/peanut-meringue-cookies%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-594d896641dd3d095ea0188f">
Camille Becerra, the chef behind New York restaurant Navy, demonstrates how to make a delicious and beautiful parsnip and endive salad. See how easy it is and try it yourself!
Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
By butchering your own meat, you can save money and make more interesting dishes. Chef Chad Colby of Chi Spacca in LA shows Kitchen Lab host Jimmy Wong how to be a butcher by quartering a whole chicken.
Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
Pie season is rapidly approaching and we've got some tricks to make yours look the fanciest. Let's be real, it's hard to make a pumpkin pie look special. But with Claire's braided crust technique you're about to make a stunning dessert centerpiece.
She makes it look easy, but with a little patience and a steady hand you can do it, too. Ready, set, pie.
Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
