We can't promise you won't cry when you slice onions, but we can promise that you'll enjoy watching Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant show you how to thinly slice an onion.

How to thinly slice an onion

Growing onions in your home garden can often have unexpected outcomes. Fine Gardening's Danielle Sherry gives Fine Cooking's Sarah Breckenridge some pointers, including how to properly cure onions after harvesting.

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Grilled onion slices make a terrific topping for burgers and steak, but they can be a bit of a challenge because as soon as they become tender, the layers start to fall apart. Fine Cooking's Nicki Sizemore shows you how to keep them intact.

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Onion plants require particular care. After they've been planted for a while, you have to unearth your bulbs to assure that they don't rot. Fine Gardening's Danielle Sherry shows Fine Cooking's Sarah Breckenridge how to perform this essential step.

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Chopping onions can leave you looking like a teary-eyed mess. People have tried everything to avoid it - even wearing swim goggles! But there's a better way. Fine Cooking expert Nicki Sizemore shares a helpful tip that will keep your eyes dry.

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This elegant onion appetizer marries caramelized onions with cheese and a dash of red pepper in a flaky phyllo pastry. Amy Topel, the food columnist for National Geographic's The Green Guide, shows us how to make a cheese and onion pastry appetizer that your guests will gobble up.

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Sweet, delicious mangoes can sometimes be tricky to work with. Cookbook author and blogger Yvette Marquez-Sharpnack shares a technique to perfectly dice a mango, every time!

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Is there anything worse than biting down on a big hunk of garlic? Here's how to mince garlic properly, as demonstrated by chef Marc Bauer of the world famous French Culinary Institute.

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Looking for something new for the appetizer tray? These little tartlets will impress your guests. Pillsbury's Lauren Chattman shows how to make them.

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If you end up with a mushy mess every time you try to cut an avocado, here's help! Cookbook author and blogger Yvette Marquez-Sharpnack shares a great technique that will always yield a perfectly-diced avocado.

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The stinking rose?  We're not sure where garlic got its nickname, but we DO know that garlic paste is a staple for many a culinary preparation.  Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how easy it is to make garlic paste from scratch.

How to make garlic paste

Parsley and many other leafy herbs and greens have to be washed thoroughly and chopped carefully. Chef Marc Bauer of the French Culinary Institute in New York shows you how the pros chop parsley and herbs.

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Learn how to slice mushrooms like a pro.  Marc Bauer, Master Chef at the renowned French Culinary Institute shows you how to prepare mushrooms and produce attractive mushroom slices.

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Sliced ripe tomatoes  the perfect accompaniment for burgers, sandwiches and salads. Marc Bauer, master chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how to cut a ripe tomato without crushing it.

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There's an art to separating eggs, so the whites are in one bowl and the yolks in another. Chef Marc Bauer of The French Culinary Institute demonstrates.

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Stop the hacking!  Learn how to quarter a chicken for frying, roasting or baking from Chef Marc Bauer at the famed French Culinary Institute in New York.

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You've roasted the chicken beautifully, but now comes the hard part--carving. Chef Marc Bauer of the French Culinary Institute demonstrates how to carve a chicken perfectly.

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A good, simple roasted chicken can be just what you're craving for dinner.  Here's how to roast a chicken, from master chef Marc Bauer, who teaches at the famed French Culinary Institute in New York.

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Minced, diced or finely chopped. However you describe them, onions are a staple of just about every savory recipe. Learn the fast and easy way to prepare diced onions from Marc Bauer, Master Chef at the renowned French Culinary Institute.

Jun 14, 2014

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