Learn the no-tears way to easily peel, chop, dice, and slice onions.

Don’t cry! It’s easy to peel and cut an onion…without the tears. This video will show you how to peel and chop an onion like a pro in five easy steps. You’ll discover the easiest, quickest techniques for chopping, dicing, and mincing onions! You’ll also learn the importance of cooking with similar-size pieces of onion and discover the best way to make onion rings, onion slivers, and half-moon slices for grilling. You’ll also learn exactly why cutting an onion can bring tears to your eyes and a remarkably simple way to avoid the tears.

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Learn how to peel and chop garlic—and get the garlic smell off your fingers.

Garlic adds distinctive flavor to sauces, roasts, soups, stews, dips, and dressings. In this video, you’ll learn how to peel and chop garlic in three easy steps. You’ll see the best way loosen up the garlic skins before peeling and also get great tips for keeping your garlic bulbs fresh longer. You’ll see a time-saving way to remove skins when you’re peeling and chopping a large amount of garlic cloves. We’ll show you how to chop and slice your garlic into several sizes—minced, diced, chopped, and slivered—and a professional technique for mincing garlic. You’ll also see a neat trick for ridding the garlic smell from your fingers and cutting board.

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http://allrecipes.com/Recipes/Everyday-Cooking/Seasonal/Summer/Fruits-and-Vegetables/Garlic/Main.aspx

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Learn how to make flavorful chicken stock in five simple steps.

All great soups, stews, and sauces start with a great stock! It’s an essential building block, and simple to make. In this video, you’ll learn how to make chicken stock. Homemade chicken stock is not only more delicious than store-bought chicken stock, but it also actually saves you money. All it takes to make stock are chicken parts, vegetables, and water. We’ll show you the best vegetables for making fresh chicken stock. You’ll learn tricks to give your stock deep flavor and to keep your stock from turning cloudy. Learn tips for skimming away fat and for straining the stock when it’s ready, and what to do with the long-simmered leftover chicken and vegetables. You’ll also learn the difference between stock and broth. Freeze chicken bones and scraps that you’d otherwise throw away (like chicken backs and bones) and start making homemade chicken stock.

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http://allrecipes.com/Recipes/Soups-Stews-and-Chili/Meat-and-Poultry/Chicken/Chicken-Stock/ViewAll.aspx

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Learn three simple steps to roasting pumpkin seeds.

When you’re carving your Halloween pumpkin, don’t just throw away the seeds, roast them in the oven! In this video, you’ll learn how to roast pumpkin seeds. After you’ve removed the seeds, you’ll learn how to wash and dry them. We’ll show you how to wash and dry your pumpkin seeds before preparing them with oil, salt, and seasonings. You’ll learn how to keep pumpkin seeds from over-browning on the roasting pan. Loaded with protein, vitamins, and minerals, roasted pumpkin seeds are delicious sprinkled over salads, sautéed with vegetables, or simply eaten out of hand.

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http://allrecipes.com/Recipes/Holidays-and-Events/Halloween/Pumpkin-Seeds/Main.aspx

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