Cure-takers are learning one new skill. So what if you're not one of the 800+ participants, why not make a spring resolution to learn a few new tricks in the kitchen? Mining the site for how-to posts, I couldn't believe how many we had in our archive. Here is a hefty helping: BASICS & DIY RECIPES: How to Make Chicken Stock How to Make a Basic Vinaigrette How to Make Iced Coffee How to Make Fried Chicken How to Make Fresh Pasta How to Make Sauerkraut How to Make Instant Oatmeal How to Make Dill Pickles How to Make Breadcrumbs How to Make Hollandaise Sauce How to Brown Butter How to Caramelize Onions PREP: How to Dice an Onion How to Wash Lettuce How to Plump Your Raisins How to Clean Whole Squid How to Open a Pomegranate How to Prep an Artichoke How to Clean Morel Mushrooms How to Clean and De-Beard Mussels How to Slice a Mango How to Cut a Butternut Squash How to Peel Garlic Quickly and Easily How to Ripen Green Tomatoes ACT LIKE A PRO: How To Write a Recipe Like a Professional How to Create Your Own Cocktail Recipes KITCHEN KEEPING: How to Season a Wok How to Clean a Cast Iron Grill Pan How to Organize Your Fridge How to Build a Spice Rack COCKTAILS: How to Rim a Cocktail Glass for Margaritas and More How to Make the Best Ice Cubes for Summer Cocktails How to Infuse Vodka MEAT: How to Broil a Steak in the Oven How to Cook and Shred a Pork Shoulder How to Brine Meat How to Trim the Fat Off Meat How to Grind Your Own Sausage How to Tell When Your Steak is Done SWEETS & BAKING: How to Line a Cake Pan with Parchment How to Soften Hard Brown Sugar How to Frost a Cupcake How to Frost a Layer Cake How to Shape a Round Loaf How to Crack an Egg with One Hand How to Make Ice Cream Without an Ice Cream Maker Now don't tell me you know how to do everything on that list... write in below and tell us what new skill you're tackling. A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.