Video Knowledge Base

Frequently Asked Questions

When creating cream sauces (vegan - nuts/flour to thicken, how do you keep it from drying out? I find that it is good when you initially make it and put it on the pasta, but once it sits & you eat it again as a left-over, it has gotten thick and gummy 02:01

When creating cream sauces (vegan - nuts/flour to thicken, how do you keep it from drying out? I find that it is good when you initially make it and put it on the pasta, but once it sits & you eat it again as a left-over, it has gotten thick and gummy

Any suggestions for cooking for a single person? 03:08

Any suggestions for cooking for a single person?

I would like to know when reading ingredients on labels and its says natural flavorings what are they and is it all right to purchase that product? 01:01

I would like to know when reading ingredients on labels and its says natural flavorings what are they and is it all right to purchase that product?

I'd love a great, reliable way to prep cauliflower (florets as well as steaks) without shooting tiny bits all over the kitchen! 02:07

I'd love a great, reliable way to prep cauliflower (florets as well as steaks) without shooting tiny bits all over the kitchen!

What's the best way to prepare vegetables like squash, turnips, and rutabaga for the holidays? 03:56

What's the best way to prepare vegetables like squash, turnips, and rutabaga for the holidays?

I have a small chip on my Japanese knife. Can this be fixed by a wet stone or should I get it fixed? 00:40

I have a small chip on my Japanese knife. Can this be fixed by a wet stone or should I get it fixed?