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Decorating with a pastry bag is easy after a little fun practicing. Watch and see how to fill a bag, change tips, and pipe designs.

Video | Mon, 5 Mar 2007|More from Food & Recipes
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a star tip, and a small rose tip. The consistency of the frosting is important for piping. It should be thick enough to hold the piping shape, but thin enough to squeeze easily from the bag. To fill the bag, fold back the top third. Use a rubber spatula or spoon to fill your decorating bag 1/2 to 2/3 full of frosting . Then twist the bag at the top, so that the frosting begins to come out of the tip. Before decorating, apply pressure and release the first tablespoon or so of frosting . Often, it has air bubbles. With your writing hand, grip the bag near the roll above the frosting level with the full end in your palm. Then, apply pressure from the palm of your hand, forcing frosting toward the tip. To decorate, use your other hand to guide the tip of the bag. With a little practice, you will learn to control the flow of the frosting by changing the pressure. When piping more than 1 frosting color on a cookie, let first color stand about 30 minutes before adding another color so that the colors don't bleed into

For easy cleanup, when piping frosting onto cookies, use disposable decorating bags. Insert the coupler inside the bag. Trim off the tip of the bag so it is

How to Use a Knife Steel

Using a knife steel often makes a knife feel as if it's been sharpened, although it doesn't actually sharpen the blade. Check out how to use a steel and then try it.

Video | Wed, 28 Feb 2007|More from Food & Recipes
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But it's best to get them professionally sharpened. You'll know when your knife is ready to be professionally sharpened, when it cannot easily slice a tomato. Meanwhile, using a steel is a great way to make the knife easier to work with and feel as though it's been sharpened. This steel does not technically sharpen . It is used to get off little metal burrs created by use and realign the edge. Rest the sharpening steel vertically with the tip pressed against a stable cutting surface. Place the knife edge near the handle at a 20-degree angle to the steel. Draw the knife blade gently down the full length of the steel in one smooth slow motion. Pull the knife towards you as it moves down the steel. Finish the stroke with the tip of the blades still at an angle and near the tip of the steel. Repeat with the other side of the knife blade using an equal number of strokes.

Freezing Produce

Always have the flavor of fresh-picked produce handy by freezing the best of the season. Get great results with these easy tips.

Video | Wed, 26 Sep 2007|More from Food & Recipes

Peeling & Deveining Shrimp

You can buy shrimp that's already peeled and deveined, but you'll pay less for your shrimp if you do it yourself. It takes a little patience and time, but it's not hard.

Video | Wed, 28 Feb 2007|More from Food & Recipes

Melting Chocolate

This direct-heat method of melting chocolate is nearly foolproof. (No licking the spoon until you're done stirring.)

Video | Wed, 28 Feb 2007|More from Food & Recipes
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When recipes call for melting chocolate , a direct heat method is easy and convenient. For best results, coarsely chop chocolate bars into squares before melting them. Place the

Cheesecake

You can make a bakery-worthy cheesecake -- even your first time out. Follow these tips for making a nice, even crust and keeping the top smooth and crack-free.

Video | Tue, 6 Mar 2007|More from Food & Recipes
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Here are some helpful tips for making cheesecake . We'll start with the crust . Here's an easy way to press it into place, using the bottom and side of a measuring cup to tamp down and form the crust to the pan. You'll want the crust to cover not only the bottom of the pan but about 1/2 inch up the side of the pan. Now, for the

pull then fall and crack. Also try not to overbake. An over-baked cheesecake is dry and cracked. So, check for doneness at the minimum baking time. Cheesecake is done when the center appears nearly set. The very center will jiggle slightly when the cake is done. It will firm

Tempering Eggs

When raw eggs are added into a hot liquid, use "tempering" to help ensure that the end result will have a silky, smooth texture.

Video | Mon, 5 Mar 2007|More from Food & Recipes
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When egg yolks are added into a hot mixture, to help ensure that they do not suddenly cook or scramble, a technique called tampering is used. With a ladle, gradually add about 1 cup of the hot mixture into egg yolks , mixture constantly. Then, add egg yolk mixture to mixture in pan and continue cooking according to the recipe. For safety, the egg

Cutting Romaine Lettuce

Making Caesar salad? Here's how to break down a head of Romaine lettuce in just a few strokes of a chef's knife.

Video | Mon, 5 Mar 2007|More from Food & Recipes
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base. Turn Romaine 90 degrees and chop into squares. Place in a colander to rinse.

Decorative Piecrust Edges

Pretty up your piecrust with one of three simple finishes: a rope edge, fluted edge, or fork edge.

Video | Mon, 5 Mar 2007|More from Food & Recipes
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of them, start by preparing the edge. This requires cutting away extra dough around the edges, leaving only about a half inch of pie dough . Next, tuck that half inch of dough under so that the folded edge is flushed to the pan. Continue to fold under the dough all around the pie edge. We'll show you 3 ways to finish the edge. To create a rope edge, pinch the pastry pushing forward on the slant with your bent index finger and pulling back with your thumb. Continue around the edge. To create a fluted edge, place your thumb against the outside of the pastry . Press dough around your thumb with your other hand's thumb and index finger. Continue around the edge. Another finish is the fork edge. Dip the tines of a kitchen fork into flour. Lightly press built-up pastry down with the fork. With each impression, change the angle about 45 degrees working back and forth. Continue around the entire pie.

Rolling Out Pie Dough

Evenly rolling out pie dough and getting it into the pie plate from the countertop can be a sticky proposition. Use this method, and you'll have perfect piecrust, every time.

Video | Mon, 5 Mar 2007|More from Food & Recipes
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Here is an easy way to roll out pie dough . Start by brushing your surface with water. Place a sheet of wax paper over the water and rub the wax paper , removing wrinkles and air bubbles. This ensures that the wax paper won't move. Next, sprinkle a little flour over the work surface to avoid the dough sticking. Use as little flour as possible to prevent the dough from becoming tough. Place a slightly flattened ball of dough in the center and lightly flour. Next, take a second sheet of wax paper and place on the dough . Roll dough from the center to the edges into a circle. Roll in slightly different spot each time in order to keep a round shape and even thickness. For a 9-inch pie pan, you want the diameter to be 12 inches. Wax paper generally comes in 12-inch widths. So, it's a great guide. When you invert your pie pan over the circle, you want to see about 1 inch of dough extend beyond the edge of the pan. When you're ready, peel away the top layer of wax paper . Gently slide your hand under the first layer of wax paper and lift the dough up. Holding the corners of the wax paper , turn over the dough and center it in the pan. Gently peel back the wax paper . You can also roll out pie dough between 2 pieces of plastic wrap . If you use plastic wrap , it's not necessary to moisten the surface first. Finally, lift the edges of the dough to help it sink into the pan.

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