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Don't Throw Out Those Radish Leaves!

Don’t throw out those fresh radish leaves! Instead, try adding them to salads, soups, and vegetable side dishes just as you would any green herb or greens like arugula.

Make Roux for Gravy and Freeze for Later Use

When you make stock, use the resulting fat to make roux. Then freeze the roux in small disks for later use. You'll always have a richly flavored roux base on hand for making gravy and sauces.

Club Soda Pancakes

Here's a simple replacement to make the lightest, fluffiest pancakes—plus it works in just about any recipe! And you can use it in your favorite waffle recipe, too.

How to Steam-Warm Tortillas

Take a tip from Mexican restaurants and steam your tortillas to warm them. They retain their flavor and texture, without getting too soft or too crisp.

Save Money When Cooking or Baking with Alcohol

Alcohol can be an indispensable ingredient to have in your cooking repertoire, but keeping several different full-sized bottles on hand for infrequent use is both expensive and a space-waster! Here's a quick tip on how to save money (and space) when baking or cooking with alcohol.

How to Easily Skin Fish

Skinning a fish fillet can be slippery and frustrating business. Here's a simple—and safe—way to help get a grip on the fish skin.

How to Make Perfectly Caramelized Vegetables

Roasting vegetables can be delicious and exciting, especially if they are perfectly cooked with a caramelized crust. Here's how to make perfectly roasted, caramelized vegetables every single time.

How to Keep Parchment Paper from Sliding

Does your parchment paper curl up or slip and slide all over your baking sheets when you're preparing a recipe? Here's a simple trick to keep your parchment in place.

How to Make Individual Servings Using a Muffin Tin

If you like to make individual servings of side dishes and desserts, there's an easier way than using multiple ramekins. Here's how you can use a common bakeware item to make individual servings of just about anything.

How to Trim Hearty Greens

Many popular dishes now use peppery greens like collards, turnips, mustard, and chard. But trimming them can be a pain. Here's a simple and efficient way to trim the stem out of hearty greens.

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