Follow these four easy steps to better broiling.

Broiling is a great method for getting grill-like results in the kitchen. Both grilling and broiling are fast and easy, and both use direct, high heat to brown and cook food. Broiling is like grilling, then, only turned on its head. In this video you’ll learn how to broil in four easy steps. You’ll get great tips for preparing your meat in advance, for trimming fat to avoid flare-ups, and for preventing your meat from curling up under the broiler. You’ll discover how to keep lean chicken and fish moist under the intense heat of the broiler. You’ll also learn how to prep the broiling pan and get advice for making cleanup time fast and easy. You’ll also see a great trick for broiling meat without a broiler pan. We’ll show you how close to the heat source your food should be and where to set your cooking rack. You’ll learn which foods cook best at close range and which need a few extra inches distance from the heat source. You’ll find out why it’s best to use tongs when turning broiled meat and chicken and a wide spatula for turning broiled fish. You’ll learn at what temperature broiled steaks, chicken, and fish (like salmon and tilapia) are done and why you should allow meats to rest after removing them from the broiler.

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Discover ways to melt chocolate evenly and smoothly.

Just a drizzle of melted chocolate vaults dessert into a higher level of deliciousness. In this video, you’ll learn ways to melt chocolate evenly and smoothly. You’ll see how to choose chocolate—dark chocolate, white chocolate, or milk chocolate—and how best to prepare the chocolate for smooth, even melting. You’ll see a great method for melting chocolate in the microwave. You’ll also learn a quick stovetop method that includes double boiling. Once you have a beautiful bowl of shiny melted chocolate, dip strawberries, drizzle cheesecakes, or decorate cookies and cakes in a delicious chocolate coating.

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http://allrecipes.com/Recipes/Desserts/Chocolate/Main.aspx

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Learn how to toast raw nuts to draw out flavors and aromas – and get storage tips.

Toasted nuts boost the nutty flavor of desserts, salads, sauces, and savory main dishes. In this video, you’ll learn how to toast fresh, raw nuts to bring out their natural flavor and aroma. You’ll get two quick methods for toasting nuts; one in the oven, the other in a skillet on the stovetop. We’ll show you how to tell when nuts are toasted to perfection. You’ll see a great trick for removing the skins from toasted hazelnuts. You’ll learn why it’s best to store high fat nuts like cashews in the refrigerator or freezer. Before toasting, take a taste of your almonds, walnuts, cashews, pine nuts, hazelnuts, or pecans to make sure they taste fresh and aren’t off in flavor, particularly if you’ve been storing them for a while.

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Learn how to blanch almonds – and save money by buying skin-on almonds.

Recipes often call for blanched whole, slivered, or sliced almonds with the skins off. In this video, you’ll learn how to blanch almonds. We’ll show you a money-saving method for blanching almonds and removing the skins yourself. It’s as easy as boiling water! Learn the hot and cold treatment that loosens and shrivels the almond skins so you can easily pop them right off. Once the skins are removed, you can slice, sliver, and chop your blanched almonds. You’ll also learn how to package and store blanched almonds until you’re ready to use them in dessert, salad, and casserole recipes.

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http://allrecipes.com/Recipes/Desserts/Cookies/Nut-Cookies/Almond/Main.aspx

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Learn the quickest, best way to trim and tie a roast.

Trimming excess fat off a roast helps cut calories. But you’ll want to leave some fat in place to flavor and moisten the roast. In this video, you’ll learn how to trim and tie pork, beef, and lamb roasts. All you’ll need is a sharp chef’s knife. You’ll learn why it’s best to chill the roast first before trimming and how to differentiate between thin veins of marbling fat, which add flavor as the roast cooks, and larger strips of fat, which can be removed without sacrificing too much flavor. Then you’ll see a terrific method for tying up boned or butterflied roasts with twine or butcher’s string, creating a series of simple loops and ties.

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http://allrecipes.com/Recipes/Main-Dish/Roasts/Main.aspx

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