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.
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.
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.
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.
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.
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.
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.
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.
While store-bought stock can be a real time-saver, there's no substitute for homemade stock—it's the basis for all good cooking. To give flavor and depth to stock, save and freeze leftover herbs and vegetables for easy use when making homemade stock.
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.
If you are making mini tarts but would like to skip filling the shell with foil or parchment paper and pie weights, try this tip. The pie shells come out perfectly every time.
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.