I love the Food Network. I’m a firm believer in learning by the monkey see, monkey do philosophy, and I love picking up tips from TV chefs. But for those of us who don’t have the time (or the cable access) to watch every episode of Rachael Ray—at least we still have our computers. And I’ve collected for you the best food videos from across the web.
Watch below for basic kitchen knowledge, insider tips and tricks, and even a little bit of food porn—you’ll be master of the kitchen in no time. The best part? No commercial breaks.
1. Chop an Onion Without Tearing Up
It’s the ultimate annoyance to any home chef: You cut into an onion, your eyes immediately start stinging and watering—and, before you know it, your boyfriend is asking you why you’re crying. Chow.com comes to the rescue with several quick tips for defeating the wrath of the onion.
More from Chow.com:
2. Soften Butter at a Moment’s Notice
If you’ve ever made cookies before (and no, I’m not talking about the slice-and-bake variety) then you know that the butter has to be softened before you can begin. But if you’re anything like me, you want cookies now, not in several hours once the butter has softened on the counter. You could try microwaving it for just a few seconds at a time, but uneven heating usually results in parts of the butter that are completely melted and parts still to hard to manage.
Instead, try this surprising method from the masters at America’s Test Kitchen.
More from America’s Test Kitchen:
3. Peel Garlic (Lots of Garlic)
Peeling a couple cloves of garlic by hand is no big deal, but tackle much more than that and you’ve got quite the task (and smell) on your hands. When you’re cooking for a crowd (or just for yourself—I won’t judge), try this garlic-peeling method from Saveur. It’s loud, and it’s a bit of a workout, but it’s a whole lot more fun than peeling each clove individually.
More from Saveur:
4. Bonus: Because Food is Beautiful
The artists behind Modernist Cuisine—a photography filled, six-volume, $450 collection of science-inspired techniques for the kitchen—have filmed Jell-o cubes falling onto a hard surface in slow motion. I know, you’re skeptical, but trust me. The results are mesmerizing.
Erin Greenawald is a freelance writer, editor, and content strategist who is passionate about elevating the standard of writing on the web. Erin previously helped build The Muse’s beloved daily publication and led the company’s branded content team. If you’re an individual or company looking for help making your content better—or you just want to go out to tea—get in touch at eringreenawald.com.More from this Author