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Stop fumbling to cut your honeydew and cantaloupes.  Breaking down these guys can actually be dangerous since they have a tendency to roll around.  Learn the best way to turn a whole melon into perfect chunks or slices, with expert guidance from Anthony Sasso, executive chef at Casa Mono.

Eggs are lovely scrambled and fried, but they can do MAGICAL things when separated.  Egg yolks are essential for carbonara, aioli and homemade ice cream, and the whites will help you make soufflés, meringues, and frostings.  Learn the easiest ways to perfectly separate eggs with guidance from Anthony Sasso, executive chef at Casa Mono.

Vegetables in the Brassica genus are some of the healthiest around. Eat them raw in a salad, sauté them with olive oil and garlic, roast them in the oven–the possibilities are endless. But first thing’s first: you need to know how to quickly and easily break ‘em down into florets. Here’s how the professionals do…

Introducing the brand-spanking-new Via Alta Studio Kitchen.  Team Batali is psyched to shoot some amazing videos here in 2015!  To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here