Margaritas are in your future! With this latest kitchen hack, learn the best way to cut and squeeze a lime and get our every last drop of juice.

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Get the recipe for the Tito’s Hammock at http://allrecipes.com/Recipe/Titos-Hammock/Detail.aspx

The perfect refresher for summer! Shake vodka, simple syrup, and lemon juice togther with freswh lemon and cucumber slices. Top with a splash of club soda.

A guide on how to cook scallops and a dish takes less than ten minutes to cook – pan-fried scallops with crunchy apple salad.

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Do you tend to eat your fish in breadcrumbs or batter? Well how about trying polenta instead! This recipe is a great way to enjoy white fish. It is light, refreshing and the polenta goes really crispy when cooked. Served on top of two simple salads it makes for a great change.

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Get the top-rated recipe for Spicy Chicken Breasts at http://allrecipes.com/Recipe/Spicy-Chicken-Breasts/Detail.aspx

In this video, you’ll see how to make a fiery rub for grilled chicken breasts. Paprika and cayenne combine with dried thyme and garlic and onion powders in this simple rub. Fire up the grill! Dinner’s ready before you know it. The flavorful chicken is perfect served sliced over greens with fresh salsa.

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This episode of Being Frank takes us down to Mexico City. The Franks were in town for chef Enrique Olvera’s culinary symposium Mesamerica, and ended up cooking for two nights at Enrique’s restaurant Pujol, which is considered the best fine dining restaurant in all of Mexico. In true Being Frank fashion, this meant tomato sauce, pecorino cheese, eggplant, and The Grateful Dead. Not only did the Franks import the cuisine they are known for in New York, but they brought the laid-back party vibe that they’ve been cultivating for a long time. The dinners went off without a hitch, and Mexico City’s dining elite are now familiar with how to properly enjoy eggplant parm while listening to “Ripple.” Buen provecho.

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Get the top-rated recipe for Chewy Sugar Cookies at http://allrecipes.com/recipe/chewy-sugar-cookies/detail.aspx

This video shows you how to make simple and addicting sugar cookies. They’re a cinch to whip up, you might want to make a few batches and freeze some dough for later. These are a classic cookie to decorate or turn into cinnamon-sugary snickerdoodles.

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If we’re focussing on French recipes… then it would be criminal to overlook the humble croissant. Seen everywhere, all across France they are a pretty fundamental part of the the breakfast table. We show you how to get them right… it’s not an easy or quick process… but it is worth giving it a go!

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Make your own riblets. Click here for the recipe: http://bit.ly/1nLyyhM

Meet Bestia’s butcher babe, Alia Zaine, who self-professes, “you’d never guess I’m a butcher!” Alia shows us how to make the most of our rack of lamb leftovers by making an undeniable snack—fried riblets—with a zesty yogurt dipping sauce.

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