Poach Like a Pro
Make your own flavorful broth for poaching chicken or fish by adding vegetables and herbs to simmering water. It's called a court-bouillon (or "short broth"), and you can customize it with your favorite flavors (we used garlic, scallions and fennel fronds for Food Network Magazine's Poached Chicken with Garlic-Herb Sauce, pictured above). Don't throw out the liquid when you're done poaching: Store it in the fridge and use it like regular chicken broth.
How to Poach Eggs
Surprise, you might have been using the wrong kind of eggs all along.
This Poached Egg Trick Means You'll Never Have to Crack an Egg Into Hot Water Again
We completely eliminate the guesswork and trepidation with this technique (no special equipment required!).
How to Boil Chicken
Right this way for juicy chicken, perfect for chicken salad and other meal prep.
The Brilliant Way I Cook Frozen Chicken Breast When I Forget to Thaw It
Yes, you can cook juicy chicken breast from frozen.
Fry Like a Pro
Hot tips from Food Network Kitchens' Katherine Alford: Next time you're battering food for frying, make sure the flour or cornstarch thoroughly coats your ingredients before you dip them in batter.
Anne's Top 5 Tips for Baking Like a Pro
With essential tips and recipes from Anne Burrell, you'll be baking like a restaurant chef in no time.
Ron Ben-Israel's Tips for Decorating Cakes Like a Pro
Create cake masterpieces with these easy decorating tips from Sweet Genius Ron Ben-Israel.
How to Poach Eggs: A Step-by-Step Guide
Egg poaching takes practice. But with these easy steps, you'll get the hang of it in no time.
Ham Guide and Recipes
Buying and preparing ham
Tips for Making Perfect Poached Eggs
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