Have trouble getting rid of stubborn stains left by certain foods (such as beets)? Here's an unbelievably simple trick!
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.
You may have heard of hominy, but do you know how it's made? Here's a quick rundown on the puffy corn kernel.
It can be challenging to keep hold of an onion when slicing and dicing. Here's a simple way to get a better grip.
A couple bad spinach leaves can ruin the whole bag. Here's how to store it to keep the leaves crisp and fresh longer.
This traditional way to keep potatoes warm still works just as well as it did 50 years ago. Give it a try!
Fresh corn is one of the sweetest parts of summer. Here are some tips on how to choose the ripest, sweetest ears.
Vegetable peelers aren't just for peeling — here are a couple ways to use another part of the handy little tool.
Stop struggling with stubborn skins and use this no-fuss method for peeling shallots and onions quickly and easily.
The soft, buttery texture of ripe avocado can make it difficult to work with. So dice it up while it's still in the skin, instead!
Tomatillos are versatile and easy to cook with. A papery husk is all that stands between you and this sweet-tart fruit.