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If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.
What staples do you need to keep in your cabinets at all times? In this episode of Basics with Babish, I’m going to show you my pantry essentials to help you build dishes from scratch and amp up dishes in progress.
On this episode of Basics, I want to show you how you can make a better pizza pie (and a calzone!) at home than anything that you could have delivered.
Eggs are something that confounds both newcomers to the kitchen and seasoned chefs. In this episode of Basics, I'll show you a few techniques to make this breakfast mainstay a whole lot easier.
For this episode of Basics, I'm going to show you some bar essentials (tools and ingredients) that will help you make a host of different cocktails for your weary coworkers and spouse's friends.
This week on Basics we're taking a look at the quintessential cookie: chocolate chip. We're bumping up this basic biscuit from "Plain Jane" to premium.
There are so many ways to cook eggs that I couldn't cover them all in one episode. This time we're making Scotch eggs and Eggs Benedict.
This week on Basics, I take a look at America's real favorite pastime: grilling. I'll show you how to make fiery fare that is more exciting than the usual burgers and dogs.
On this episode of Basics, we're taking a look at a few ways to simply prepare fish. Whether you're baking or frying, it's an economically and ecologically responsible way to make dinner tonight.
This week on Basics, we're taking a look at risotto. Normally rice plays a supporting role, but in this dish it's the star of the show. I'm going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.
For this week's episode of Basics with Babish, I'm covering how to make a (not smashed) burger and fries.
This week I'm taking a look at BBQ pork chops - cooked both indoors and outdoors. I'm talking about how to cook your pork properly, so that you don't end up with a slab of sawdust.
This week on Basics, things take a turn for the sweeter because I'm making ice cream. We're going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don't need a standalone appliance.
This week on Basics, I'm teaching you how to make bread. This process takes little more than plain old flour and turns it into something delicious that you can actually eat.
This week on Basics I’m teaching you how to Sous Vide. Sous Vide has become a home kitchen essential over the past few years providing restaurant quality results at an affordable price point. It can help make the perfect steak medium rare, the perfect tender pork chop or even safe to eat cookie dough.
This week on Basics I'm going to show you how to transform taco night. I'll show you how to make corn tortillas, different proteins, and garnishes.
This week on Basics, we're taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I'll show you how to make caesar salad, panzanella, and a wedge salad.
This week on Basics I'm going to talk to you about one of the most important steps of making great food: care and maintenance for your kitchen tools. I'll show you how to clean and season your cast iron, sharpen your knives, and more.
Tonkotsu ramen: less an essential skill and more a right-of-passage for the modern home cook. And, you know, an essential part of Japanese culture and day-to-day life. Sure, it takes two some-odd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element just right is a constant barrage of challenges. But with that first steamy slurp comes a superlative sense of accomplishment - not to mention, a truly delicious dinner.
This week on Basics I'm going to show you how to take an entire pork loin and break it down into a perfect pork roast with some additional pork chops.
Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste.
This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.
This week on Basics I'm showing you my favorite recipes for these classic Thanksgiving sides: green bean casserole, mashed potatoes, and yams.
As we approach the holidays, our dietary requirements for meat and cheese are elevated to dangerous levels. On this episode of Basics, I'm giving you some ideas on what to put on your meat and cheese board.
This week on Basics, my friend Greg came over to help me make some of my favorite drinks for the holiday season, like hot buttered rum and eggnog.
Fried rice is incredibly easy to make and can be tweaked a thousand different ways to clean out your fridge or assuage the picky eater in your life. If your resolution is to get cooking more in 2019, this is a great place to start.
