How-To Season 1

appetizers

How-To: Make Queso

Courtney McBroom, a native Texan, believes that one of the best things to come from her home state is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro.
Courtney McBroom
1.15.18
beverage

How-To: Juice with Cro-Mag's John Joseph

Legendary Cro-Mags frontman John Joseph schools us on how to make a proper juice and smoothie.
John Joseph
1.2.18
Greek

How-To: Make Cretan Spinach Pie with Andy Milonakis

Watch Andy Milonakis get back to his Greek roots as he uses poor knife skills, fresh herbs, and some good-ass feta to shows us how he eats like a fat prince with this Cretan spinach pie.
Andy Milonakis
12.26.17
desserts

How-To: Make Cookie Dough Cookies with Christina Tosi

Pastry queen Christina Tosi shows us how to make her dream cookie: the cookie dough cookie. It combines the best of both worlds, with a lightly baked outside and a gooey-raw inside.
Christina Tosi
12.25.17
hors d'oeuvres

How-To: Throw a Holiday Party

With little to no planning, a strict budget, and about a half an hour's worth of grocery shopping—including a booze run—I threw this holiday party together in an afternoon.
Julia Ziegler-Haynes
12.21.17
Sides

How-To: Make Gluten-Free Onion Rings with Chris Kronner

Chris Kronner of San Francisco's Kronnerburger updates a classic deep-fried recipe with his gluten-free onion rings.
Chris Kronner
11.11.17
poultry

How-To: Make Brick Chicken

Liza Queen, chef/owner of a bunch of now-closed cult restaurants, teaches us how to make brick chicken. The secret ingredients: butter, salt, butter, and more butter.
Liza Queen
9.17.17
Burgers

How-To: Make the Perfect Cheeseburger

Matty Matheson breaks down the science and technique of burger making, and shows us what separates the real deals from the fakes out there.
Matty Matheson
9.4.17
meat

How-To: Grill a Rib-Eye

Chef Jesse Griffiths of Austin's Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak so we can have something to eat while we drink cheap ass beer and watch fireworks this weekend.
Jesse Griffiths
7.3.15
Make this

How-To: Make Moose Meat Marinade with Thom Beers

Thom Beers shows us how to make a marinade for all those moose steaks we have lying around. Turns out, moose tastes pretty good.
Thom Beers
7.8.14
Make this

How-To: Make Roasted Scallops with Michael Teich

Michael Teich shows us how to make badass roasted scallops this summer so we can stop boring our friends with overcooked grilled salmon.
Michael Teich
7.4.14
Drink Me

How-To: Make a Ramos Gin Fizz

Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.
Lee Tiernan
7.3.14