Working with a head of fresh cabbage can be slightly intimidating, but fear no more — here’s what to do.
Can't get enough of those warehouse store deals? Here's how to make sure at least one bulk item doesn't go to waste.
Whole canned tomatoes have more meat and flavor than diced varieties, but can be messy to chop. Here's how to do it cleanly.
Not all tofu is created equal, and it's more versatile than you think. Here are the types you'll find and how to use them.
Cut down on the mess of buttering sweet corn with this tip. It's quick, easy, and fun for cooks of all ages!
Don't toss all your cauliflower for a few brown spots on the outside — here's how to quickly and easily remove them.
These basic steps ensure your asparagus is prepped and ready for whatever way you prefer to serve it.
Ginger is a favorite flavor all over the world, and for good reason. Here's what you need to know about selecting and using it.
Have trouble getting rid of stubborn stains left by certain foods (such as beets)? Here's an unbelievably simple trick!
Making a recipe that calls for potatoes but doesn't use the skins? Crisp them up and eat them as their own savory snack!
Beets and other dark, juicy foods can leave stains behind on cutting boards. Here's how to prevent that from happening.
Mashed potatoes keep OK in the fridge, but to make them last longer and so you can enjoy some any time, here's what to do.