Cook's Notebook


March 21, 2007

A sort of YouTube for cooks, this site has a mix of recipe videos from both everyday folks and pros -- and encourages you to become the next Rachael Ray by uploading your own. There are also video tips and printable recipes.

Kate Shatzkin


"The key to a well-cooked scallop - one with a dark, golden crust and a melting tender middle - is a very hot pan. Put your skillet on the fire first, then add oil and sear the scallops for just a couple minutes on each side."

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