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01:51
Cooking with Onions official
Chef Patrick Martin of Le Cordon Bleu shares several ways to cut and cook onions in the SAVEUR Kitchen.
04:24
How to Make Ragu alla Napoletana official
This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.
02:11
Opening and Preparing an Oyster official
Le Cordon Bleu’s Chef Patrick Martin visits the SAVEUR Kitchen to show how to properly open an oyster and shares one his favorite oyster recipes.
08:30
Whole Roasted Red Snapper official
Hunter Lewis walks us through preparing a whole roasted fish.
02:32
Cooking en Papillote official
Le Cordon Bleu’s Chef Patrick Martin shows how to use parchment paper to cook veal and salmon en papillote—an easy technique with a dramatic finish.
01:19
Two Easy Ways to Cut Carrots official
SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you two easy ways to cut carrots. Have a question? Email the testkitchen@saveur.com.
01:00
How to Peel a Head of Garlic in Less Than 10 Seconds official
SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel garlic in less than ten seconds. (It's kind of amazing.)For more tips and tricks, visit http://www.saveur.com.
00:50
How to Hull a Strawberry official
Watch how to remove the leafs and core from a strawberry in under 5 seconds.
01:28
How to Dip Truffles official
SAVEUR magazine's Associate Food Editor, Ben Mims, shows you how to cleanly (and efficiently!) dip truffles. It's surprisingly easy.
01:24
How do you pronounce Saveur? official
How do you pronounce Saveur? This is a great video that introduces Saveur to new and old fans alike. Website Director Ganda Suthivarakom turns the proverbial tables on holiday party attendees.