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Grilling
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Becoming an Expert Griller
This is the summer to master your grill -- whether it's a portable hibachi or a super-deluxe gas blaster
— by Susie Middleton
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 Fish On the Grill Without Sticking
Leave the skin on, and make it the first side you grill
— with Steve Johnson
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Grill Steaks Rare, Medium or Well and How to Tell
Get in the habit of poking the steaks with your finger to tell when they're done
— with Steve Johnson
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Baking
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Crimp or Flute a Pie-Crust Edge to Seal It
Crimp the edges for a sure seal, or flute them for an attractive appearance
— with Carolyn Weil
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Make a 10-inch Berry Tart
You don't even need a pie pan for this tasty treat
— with Carolyn Weil
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Mixed-Berry Pie Filling
Great pies start with plump, ripe berries
— with Carolyn Weil
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Quick and Easy All-Butter Pie Dough
The secret to a good butter dough is keeping the butter cold
— with Carolyn Weil
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Roll Out Round Pie Crusts
Proper pressure and rotation ensure the right thickness and shape
— with Carolyn Weil
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Shape French Bread Rolls with a Pinch
Forming round or oval rolls is quick and easy once you get the hang of it
— with Lauren Groveman
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Shape Your Pizza -- Thick or Thin
Working the dough right after mixing means no struggle and a tender texture
— with Evan Kleiman
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Slash or Snip French Bread Rolls before Baking
Cutting the tops of your rolls allows steam to escape and is decorative too
— with Lauren Groveman
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Meat, Fish & Shellfish
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How to Survive a Turkey Feast
Tips, techniques, and recipes from Fine Cooking for a memorable holiday meal
— by the Fine Cooking editors
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Shuck Oysters Like a Pro
Pry the shells open with a push, a twist, and a little muscle
— with Michael Louchen
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Tie a Rolled Pork Loin
Tying the meat helps the roast cook evenly and carve nicely
— with Jennifer Armentrout
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Omelets
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An Easy Omelet Technique
Start an omelet with a soft scramble
— with Rob Gavel
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Turning Out a Rolled Omelet
A little technique and care can turn a simple ingredient -- eggs -- into a satisfying, even elegant meal
— by Molly Stevens
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Soups, Salads & More
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Creamy Vegetable Soups Without All the Cream
Using potato and rice instead of cream as a thickener, you can make a light and tasty version of a traditional comfort food
— by James Peterson
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Chopping and Slicing Fresh Herbs
Cutting fresh herbs opens up their flavor and allows the oils to integrate more fully with other ingredients
— with Jennifer Armentrout
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How to Cook Rice Perfectly
Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice
— by Niloufer King
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How to Make a Great Green Salad
Handle the ingredients with care, from the store (or your garden) to the salad plate
— by James Peterson
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Segment Citrus Fruits for Salads or Salsas
Free the sections from the membrane for eye appeal and easy eating
— with Michael Louchen
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