Technique

Trussing a Turkey –– Give your Thanksgiving bird elegance this holiday season.

Pizza Dough - Cooking School ––  Forget take-out! It's easy to make pizza at home.

Prize Fudge - Cooking School –– Fudge is one of the most popular homemade candies, and one that is very often poorly made.

Sugar Cookies - Cooking School ––  With a few well thought out flavoring embellishments, there is no need to expect that a pretty cookie must be boring! Most of the principles of cookie making given here apply to all forms of cookie types.

Pie Crust Primer (Cooking School) –– Make fantastic pie crusts at home from scratch.

Fantastic Fried Chicken ––  The Magician reveals his secrets for making fried chicken (with optional cost savings!)

How to Make Fried Chicken –– The best bucket of chicken you'll ever taste.

Making Egg Noodles at Home –– Homemade Egg Noodles are quick, easy and economical.

How to Boil Eggs –– Follow these simple rules and timings to produce great boiled eggs.

How To Can Chili at Home –– All the techniques you'll need to know to successfully can foods at home.

How to Make a Perfect Rich White Bread –– See why you should take the time to "scald the milk" when bread making.

How to Make Pierogi –– Step by step directions for making Pierogi and Filling.

A Simple Spongecake - Cooking School –– With no baking powder or baking soda, this super simple spongecake is a great basis for many fruit desserts.

How to Make Fresh Basil Conserve –– An authentic Italian technique for storing freshly picked basil from your garden.

Cake Making and Baking –– There are really only several types of cake — those with butter or oil, and those without.

Pastry –– Pie crusts are made based on the filling to be used.

How to Carve Chicken and Turkey –– Both the Standard and Side carving styles are illustrated.

How to debone Chicken or Turkey Breast –– It's easy to make your own boneless chicken breast and save!

Flavoring, Extracts and Liqueurs –– Make your own flavorings and pure extracts at home.

Cooking Meat in Water –– The fine art of Boiled Dinners.

How to make Jelly –– Simple to prepare with fresh fruit ripe from the tree.

How to Make Good Biscuits –– An in depth treatise of the American Biscuit.

Don't be Chicken! –– Lose your fear of preparing chicken with this comprehensive guide. Covers cutting, marinades, stocks, soups and more.

Using Leftover Sour Milk and Cream –– Sour Milk is a valuable kitchen asset essential for many recipes.

Using Leftover Bread –– Leftover, or stale bread, can be used for bread-crumbs, stuffings, croutons, toasts and puddings.