We've always been told to snap asparagus at the base to remove the toughest part of the spear – in fact, it's a pretty fun kitchen chore. But a recent video from Food52's Amanda Hesser and Merrill Stubbs (with guest star Amateur Gourmet Adam Roberts) has us rethinking this little trick. They are "anti-snapping." Check out the video below to learn why, and get the recipe for a Thai-inspired asparagus salad with Meyer lemons. More

Any of you backyard farmers ever wanted to know how to put a chicken to sleep? And by sleep we mean snooze (not put out of misery). Well, whether you've ever wanted to know this or not, Martha Stewart wants to show us how.

It apparently involves wild arm-circling, and results in an extremely sleepy chicken. More

Flying cupcakes, rogue banana pops, a sleeping nook behind the refrigerator ... where on earth is this kitchen?! It depends on who you ask. Yummyclare, the kooky character who lives in this kitchen, and the kids (and adults) who are obsessed with her cooking show would tell you it's located between the walls of the little girl Una's house. A less imaginative, yet equally splendid, answer would be that it's inside Clare Crespo's Los Angeles garage. Either way, this is one enchanting place.

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Food themed TED talks are always inspiring, but a TED talk by Dan Barber is a special treat. Mr. Barber tells a terrific tale, in this case a love story about a farm, two fish, and the future of humanity. Definitely worth watching on your next coffee break! Pour yourself a cuppa and settle in for a Tale of Two Fish, below the jump. More

"This one also has a crisper for... ...crispy things." More

How do you fry an egg? Do you do it fast, with a smear of butter? Or all bubbly, with lots of olive oil, like the Spanish do? Here's one basic way to fry an egg — it's simple and foolproof. More

For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky. But they are not! A perfect poached egg is quick, simple, and foolproof. Here's how we make poached eggs now. More

Knife skills are totally essential in the kitchen; knowing how to properly handle a chef's knife is important for safety, speed, and efficiency while cooking. But, aside from extensive practice, good knife skills come down to just a few simple elements. Here's a home-grown video from Emma, showing you just how to wield that knife! 

Tomatoes with lavender salt, pan-fried steak with smoked paprika salt, electric green matcha salt on poached eggs, tangerine salt sprinkled over a roast chicken. If any of that sounds delicious and intriguing, then we suggest you watch Eric Gower's fun and informative video on how to make and use flavored salts. While you're at it, check out his beautiful open pantry/spice shelf in the background. More

Yesterday we showed you how to shape a round loaf of bread. Today we're showing you how to shape dough into a neat and sliceable sandwich loaf. More