If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)