Discover different ways to prep and cook winter squash.

Autumn brings a medley of winter squash to grocery stores and farmers’ markets. Eye-catching as centerpieces, winter squash (like butternut, pumpkin, and acorn squash) are also some of the healthiest and most delicious vegetables around. In this video, you’ll learn how to prep and cook winter squash, each method bringing out different flavors for different recipes from squash casseroles and soups to roasted squash. The first method you’ll see is the baked squash method, which builds intense, caramelized flavors. You’ll learn tips for keeping the squash from drying out as it bakes and other tips for enhancing flavors. You’ll learn how to prepare butternut squash and acorn squash, including a way to turn acorn squash into bowls filled with delicious stuffings. You’ll learn the best kind of squash to cook using the boiling method. There’s even a method for cooking squash in the microwave. You’ll also see a simple technique for cutting thick-skinned squash with a well-sharpened chef’s knife.

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Learn a simple process that lets butter withstand higher heat.

At high heat, butter begins to brown, smoke, and scorch. In this video, you’ll learn how to make clarified butter, a simple process that helps butter withstand higher heat without burning. You’ll see a simple process for separating out the milk solids, leaving you with only rich, golden clarified butter fat, also known as “drawn butter” or ghee. You’ll discover the perfect pan to use for clarifying butter. Then you’ll watch as the butter separates into three distinct layers, with a foamy top layer of milk solids, the golden butterfat in the middle, and a bottom layer of mostly water and more milk solids. You’ll see an easy method for skimming the milk solids away—and get tips for putting these solids to delicious use! Then you’ll see how to filter out any remaining milk solids. With the cloudless golden butterfat that remains, you can pan fry or stir-fry at temperatures that would be too high for regular stick butter. You’ll also get a tip for storing your clarified butter. It stays fresh for months in the refrigerator.

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Scald milk without film forming on the top or sugars sticking to the bottom.

Some baking recipes call for scalded milk; that is, milk brought nearly to a boil and then cooled down. Scalded milk makes yeast breads lighter and sponge cakes springier. It also helps dissolve sugar and melt butter, and extracts the most flavor from vanilla beans, cinnamon, citrus peels, and other flavor agents. Best of all, it’s easy. In this video, you’ll learn how to scald milk without film forming on the top or sugars sticking to the bottom. You’ll see why a thick-bottomed pan is preferred for scalding milk and learn the best temperature for scalding milk. You’ll also learn why the process of scalding milk was initially required back in the days before pasteurization. Even today, it’s a good trick to master, and we’ll show you how to scald milk in just two simple steps.

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This week we cook a sweet treat for Jenna Marbles. Some lovely French Patisserie… homemade macarons!

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Find out how to make beautiful brightly colored Easter eggs.

What would an Easter egg hunt be without a basket filled with beautiful brightly colored eggs? It’s a great Easter craft for the kids. In this video, you’ll learn how to make and decorate Easter eggs. Decorating eggs is easy and inexpensive, requiring only a simple mix of food coloring, water, and vinegar. Following these simple techniques, you can create a rainbow of beautiful eggs for your Easter basket. We’ll show you the best eggs to choose for coloring. If you want to decorate empty egg shells, we’ll show you how to blow out the raw egg through a pin prick. You’ll see all the supplies you’ll need for making Easter eggs. Then we’ll show you how to mix the dye in warm water and reveal why a bit of vinegar helps set the color on your eggs. We’ll show you how to give your eggs an even coloring and how to get a shiny gloss on your decorated eggs. It’s easy!

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