Articles
All About Artichokes
Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.
Tips
How to Easily Pit Olives
No olive pitter necessary! You can use a paper towel and your hands to easily pit olives, without the mess. Here's how to do it.
Use a Cooling Rack for Bulk Dicing
Dicing and chopping eggs for salads like macaroni, potato, or egg can be time-intensive. Use a common kitchen item to help speed up the process!
A Mess-Free, Waste-Free Way to Measure Dry Ingredients
Measuring dry ingredients (that come in small containers) like cocoa powder can be a hassle — and messy! Here are a few ways you can measure these ingredients out without wasting a thing.
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.
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.
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 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.
Perfectly Centered Yolks in Hard-Cooked Eggs
Egg yolks rarely remain perfectly centered in the egg after packaging, shipping and storage. To help the chalazae hold the yolk in the center of the egg for the perfect hard-cooked egg, try this simple trick. Just make sure to plan ahead because you need a full 24 hours before cooking for this tip to work!
How to Cut a Pineapple
Pineapple is one of the more difficult fruits to cut, because it's large, has a spiky skin and those prickly "eyes" inside the fruit once you've cut it. Here’s a way to peel pineapple with as little waste as possible and get the added bonus of decorative slices.
How to Easily Peel Hard-Boiled Eggs
How to make and peel hard-boiled eggs are perhaps two of the most debated cooking questions. Here's an easy way to peel hard-boiled eggs.
How to Tie a Surgeon's Knot
Surgeon's knots are great for tying meat, like roasts and tenderloins, to help it cook evenly. Here's a simple way to tie a surgeon's knot.
A No-Slip Way to Remove Poultry Skin
Whether you're breaking down a whole chicken or just prefer to buy skin-on chicken because of its lower price, here's a simple no-slip way to remove the skin from chicken or turkey.
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Recipes
Limoncello Prosecco Spritzers
Set up a bar with a bucket of ice-cold (and affordable!) prosecco, a bottle of limoncello, seltzer, fresh lemons, and ice cubes. Prosecco is perfect for this cocktail, but seltzer is great for a lighter option.
Minty Melon Mojitos
Frozen cantaloupe cubes make this cool cocktail even more perfect for warm evenings with friends.
Fried Chicken Katsu
This easy recipe with tonkatsu sauce, made of malt vinegar, yeast, and fruit and vegetable purées, may be your new favorite way to eat fried chicken.
Asian Chicken Tacos
Inspired by the Vietnamese sandwich bahn mi, these tacos will have you counting and recounting the number of ingredients because the flavor punch you get with each bite defies the laws of five ingredients.
Chicken Shiitake Marsala
We’ve taken this Italian American dish and added our own flair. We love the rich flavor of the shiitake mushrooms with the mildly sweet Marsala wine.
Curry Pork Chops
A creamy, spicy coconut milk sauce keeps pork chops moist and vegetables tender. Serve over brown rice to make sure not one bit of this deliciously addicting sauce gets left behind.
Crispy Gnocchi Primavera
It’s time to let the pot of water take a back seat, because your sheet pan is the hero in this. With fresh flavors— and plenty of sharp pecorino cheese— you’ll be wondering why you haven’t roasted gnocchi before now.
Whipped Cream
Raspberry-Banana Pudding
Try this fruity new spin on the classic summertime sweet.
Strawberry Pretzel Tart
Use the leftover strawberries from making the syrup to dollop on ice cream.
Frozen Berry Swirl Sheet Cake
No time to make the raspberry sauce? No worries. Use ¾ cup seedless raspberry jam mixed with ¼ cup water instead of the homemade sauce.
Shoestring Okra
These little strips of fried okra get tossed in a homemade lemon pepper seasoning; serve this dish right away, as the okra will lose its crispness if it sits too long.