Howcast - Learn the top seven tips for making healthy choices when eating out from nutrition coach Lisa Neilsen in this Howcast video.

Howcast - Learn how to make the thick sushi rolls known as futomaki rolls from sushi chef Mamie Nishide in this Howcast food video.

Howcast - Learn how to make vegan sushi from sushi chef Mamie Nishide in this Howcast food video.

Howcast - Learn what ingredients you need to have on hand to make sushi from sushi chef Mamie Nishide in this Howcast food video.

Howcast - Learn what tools you need in order to make homemade sushi from sushi chef Mamie Nishide in this Howcast food video.

Howcast - Lava lamps are as easy to make as they are fun to look at.

This seafood bisque is made with fish and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish. The soup is super easy to prepare and cook, and it's ready in 15...

Howcast - Getting fussy children to eat nutritious food takes a little bit of psychology on your part. And a lot of patience!

Howcast - Say so long to feeling guilty over not enjoying fresh vegetables and experiment with new varieties, recipes, and cooking methods. You might just find that your taste buds rise to the occasion.

Howcast -This classic way to prepare juicy steak will have your mouth watering in no time.

Howcast -Find out the top five foods to give a baby who is just starting to eat solid food from Petit Organics founder Michelle Muller-Marinis in this Howcast video.

Howcast -Learn if you should peel the fruits and vegetables you use in homemade baby food from Petit Organics founder Michelle Muller-Marinis in this Howcast video.

Howcast - No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.

Howcast - The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.

Howcast - This technique has nothing to do with the large fuzzy dice found in souped-up muscle cars; it has everything to do with the large diced veggies found in souped-up soups.

Howcast - This maneuver neatly reduces bumpy, bulbous, and otherwise wildly irregular vegetables into tidy strips of uniform size and shape that resemble—what else? Matchsticks.

Howcast - Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.

Howcast - It's the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes.

Brown rice differs from white rice in one major way—the outside bran is intact, making it more fibrous, nutritious, and flavorful than white rice. It also takes longer to cook.

Howcast - We're no Zen masters, but doesn't it seem that somewhere between every large and every small there lies a happy medium?

Howcast - Cubing isn't just for math geeks anymore. Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.

The ultimate salad is tasty but good for you, filling but not fattening, and easy to throw together.

Chopping veg is easy with our step-by-step video. Learn how to cut a fennel bulb to use in roasts, pasta and salads.

Here's how to make risotto by Italian chef Alberto Rossetti.