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 |  how to measure flour |
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Sarah demonstrates the two steps necessary to measure flour precisely: spooning and sweeping. (0:46)
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| how to carve a chicken |
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Carving a chicken may seem intimidating, but John demonstrates a simple way to do it. (2:37)
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| how to peel and core an apple |
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The best way to peel an apple while minimizing any risk of nicking yourself with a paring knife or peeler is to core the apple first. John shows us how. (1:29)
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| roasting beets |
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Roasting root vegetables such as beets will help to bring out their full flavor. Lucinda demonstrates an easy way using foil. (1:43)
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| making mint pesto |
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Sarah shows us a quick recipe for mint pesto. (1:11)
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| making a dry spice rub |
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A dry spice rub is a fast, simple alternative to a marinade that is applied to meat before it is cooked. John demonstrates how to prepare and use a dry spice rub. (2:46)
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| how to peel and devein shrimp |
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If a recipe calls for shrimp, don’t be intimidated by those fresh varieties still encased in their shells. Margot shows how easy it is to peel and devein shrimp. (0:43)
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| making a vinaigrette |
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This classic salad dressing also makes a fine sauce for vegetables, such as steamed green beans, and main dishes, such as broiled chicken or fish. Sarah demonstrates a quick and simple recipe. (1:51)
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| sautéing spinach |
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Spinach is a quick, easy, and nutritious side dish that works well with many different menus. Allie shows a quick and easy way to sautée spinach. (1:31)
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| how to sharpen a knife |
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You’ve probably noticed that over time it becomes harder for a knife to slice and dice as easily as it did when it was new. John shows how to sharpen a knife using a stone, and how to maintain the edge between sharpenings using a steel. (2:19)
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| varieties of rice |
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There are many varieties of rice available, and each is best-suited to a specific purpose. Allie discusses some of the more common types. (1:38)
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| buying salmon |
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Allie explains how to buy the best cuts of salmon. (1:49)
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| liquid measure conversions |
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| Fluid Ounces | U.S. Measurement |
| 1/6 | 1 teaspoon |
| ½ | 1 tablespoon or 3 teaspoons |
| 1 | 2 tablespoons |
| 2 | ¼ cup or 4 tablespoons |
| 4 | ½ cup or 8 tablespoons or ¼ pint |
| 6 | ¾ cup or 12 tablespoons |
| 8 | 1 cup or 16 tablespoons or ½ pint |
| 10 | 1 ¼ cups or 20 tablespoons |
| 12 | 1 ½ cups or 24 tablespoons or ¾ pint |
| 14 | 1 ¾ cups |
| 16 | 2 cups or 1 pint |
| 18 | 2 ¼ cups |
| 20 | 2 ½ cups |
| 24 | 3 cups or 1 ½ pints |
| 28 | 3 ½ cups |
| 32 | 4 cups or 2 pints or 1 quart |
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| solid measure conversions |
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| Ounces | Pounds |
| 4 | ¼ |
| 8 | ½ |
| 16 | 1 |
| 20 | 1 ¼ |
| 24 | 1 ½ |
| 28 | 1 ¾ |
| 32 | 2 |
| 36 | 2 ¼ |
| 40 | 2 ½ |
| 48 | 3 |
| 64 | 4 |
| 72 | 4 ½ |
| 80 | 5 |
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| baking substitutions |
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| Instead of 1 Cup | You Can Use |
| self-rising flour | 1 cup all-purpose flour plus 1 ½ teaspoons baking powder and 1/8 teaspoon salt |
| cake flour | 1 cup minus 2 tablespoons all-purpose flour |
| light-brown sugar | 1 cup white granulated sugar plus 1 tablespoon molasses |
| molasses | ¾ cup dark-brown sugar plus ¼ cup water |
| whole-wheat flour | 7/8 cup all-purpose flour plus 2 tablespoons wheat germ |
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