Using a beer kit is a good intro to home brewing, and Veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company (one of the oldest home beer supply houses in the country) takes us step-by-step how to make a batch of homemade beer.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!
Though pickle purists argue that true and traditional pickles are made without vinegar (they are instead naturally fermented through lactic acid fermentation), there's nothing as easy and refreshing as a "quick pickle."
Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.
Skip the whisking—by hand or in an upright mixer—and make Hollandaise sauce the super-simple way: in a blender! In this video, Saveur senior editor Keith Pandolfi demonstrates his masterful turning-on-the-blender technique.