Learn how to care for cast iron cookware so it lasts for years and years.

Cast iron pans, pots, skillets, griddles, and Dutch ovens are practically indestructible. They can last for generations. The key to cast iron’s longevity is seasoning. In this video, you’ll learn how to season, cook with, and care for cast iron cookware so it lasts for years and years. Seasoning cast iron is simple. We’ll show you how a thin, protective layer of vegetable oil, baked into the skillet, helps prevent rust from developing and how re-seasoning your cast iron pan will build up over time a terrific non-stick surface. You’ll see how to properly prepare your cast iron pan before you season it for the first time, and you’ll learn why this is the only time you’ll want to use soap to clean it. You’ll also discover the benefits of cooking with cast iron—the dry, even heat, which browns meats, crisps baked goods, and caramelizes vegetables like no other type of cookware. You’ll also see how easy it is to clean a well-seasoned cast iron skillet! Cast iron, it’s not just for the chuck wagon!

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Learn how to select, cut, peel, and dice avocados.

So versatile and healthy, buttery rich avocados are great for salads, sandwiches, and of course for making guacamole. In this video, you’ll see tips and tricks for how to peel, remove the seed, and cut up avocados. Plus, you’ll get great tips for picking the perfect avocados at the grocery store and for storing under-ripe avocados at home. Check out the simple technique for cutting or dicing an avocado while it’s still in the peel. And discover how to keep your diced avocados from turning brown. Flavor, versatility, and nutrition, avocados have it all!

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Learn how to make tender, slow-cooked pork ribs on your barbeque grill.

Tangy, moist, and smoky, there’s nothing more satisfying than succulent, slow-cooked barbequed ribs fresh from the grill. In this video, we’ll show you how to barbeque ribs. You’ll see a simple way to make perfect caramelized barbequed ribs on either a gas or charcoal grill. You’ll learn the difference between cuts of ribs (like baby back, country, and spare ribs) and how many ribs you should buy to satisfy your hungry family. Plus, you’ll discover how to trim fat and cartilage and how to quickly pull away the thin white membrane from the ribs. All it takes is three steps. You’ll also learn the secrets to prepping your ribs with a simple, tasty dry rub. We’ll show you the basics of indirect heat grilling, reveal the “doneness clues” for perfectly cooked ribs, and show you the right time to add the sauce.

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Get tips for choosing, peeling, seeding, and serving ripe melons.

Not just sweet and delicious, melons are packed full of vitamins A and C and make terrific low-calorie, healthy snacks. We’ll show you how to tell when melons (like watermelon, honeydews, and cantaloupe) are perfectly ripe. You’ll learn how to peel, seed, cut up, and serve different kinds of melons. Discover how to avoid transferring bacteria from the rind to the fruit. You’ll see the best way to remove soft spots from the fruit and get tips for scooping melon balls and for cutting slices, chunks, and wedges. You’ll also see how to transform a watermelon into a decorative fruit salad serving bowl.

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Find out how to make meatballs for appetizers, sandwiches, soups, and pasta.

Meatballs are a family favorite – easy to make and perfect as appetizers, for sandwiches and soups, and of course with spaghetti. In this video, you’ll learn how to make meatballs. You’ll discover which ground meats (and meat combinations) make the tastiest meatballs. You’ll get tips for creating uniform-size meatballs. There’s more than one way to cook a meatball, and we’ll show you how to bake meatballs in the oven, fry on a skillet, and simmer in a tomato sauce or soup. Meatballs are also terrific to make in mass and then freeze for later.

Get recipes for Swedish meatballs, Italian meatballs, sweet and sour meatballs, appetizer meatballs, and more @
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Learn how to knead dough by hand with these simple step-by-step instructions.

Kneading the dough makes bread and rolls light, airy, and chewy. It’s a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you’ll learn how to knead dough by hand to strengthen the gluten strands that give bread structure. These four simple step-by-step instructions will yield well-developed gluten. You’ll learn how to prep your work surface and how to fold, form, and turn the dough, kneading it with the heels of your hands as you go along. We’ll show you what signs to look for that tell you when your kneaded dough is ready for the next step, and you’ll see when to add ingredients like nuts or dried fruits.

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