Tip


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Tips

A Mess-Free Way to Chop Seeds & Whole Spices

Do your seeds and whole spices go all over the place when you're chopping? Here's a simple trick to keep seeds and spices contained on your cutting board.

How to Take the Bite Out of Raw Garlic

Want to mellow the harsh bite of raw garlic? Use this tip to tame its pungent flavor and get the most out of this culinary staple.

An Easy Way to Peel Garlic

Looking for an easy way to peel garlic? Use this quick kitchen tip to help you peel garlic without having to smash it with a knife.

Use Photo Albums to Preserve Recipes

Whether you have a recipe collection that is clipped out of magazines or newspapers, or handwritten on scraps of paper, create a family heirloom cookbook by keep all of your recipes at your fingertips by binding them in a photo album.

How to Clean Copper Without Chemicals

There's no need for harsh chemicals to clean your copper. Two simple pantry staples will do the job with this quick tip for cleaning copper.

Not Just for Eggs Anymore! The Many Uses for an Egg Slicer

Hate having a unitasker kitchen tool taking up space in your drawers? Turn that egg slicer into a multi-use kitchen gadget with these other uses, from soft fruit to mushrooms.

An Easy Trick to Keep Track of Ingredients While Baking

Have you ever had an "uh-oh" moment when measuring ingredients for baking when you can't remember if you added the baking powder? Did you add the cinnamon and nutmeg? Here's an easy trick to keep track of all of your ingredients to ensure your baked goods come out perfectly every time.

A Mess-Free Way to Pound Meat

Here's a mess-free way to pound chicken breasts or other meats for cutlets or scallopine-no flimsy wax paper or plastic wrap necessary!

How to Proof Yeast Dough With Hot Water & the Oven

If you have a hard time finding a suitable environment to allow your yeast dough to rise in, especially during cold winters, this tip gives the dough everything it needs to make it proof quickly and easily. It just takes a couple mixing bowls, hot water and your oven!

How to Roast Peppers—Seed-Free!

Removing seeds after roasting peppers can be difficult—and messy! Use this simple kitchen hack to roast peppers after you've seeded and quartered them for easier clean-up and less mess.

DIY Flavored Ice Cubes for Fruit Tea

Fruit teas are a great non-alcoholic option to serve at parties, but how do you decide which flavor to serve? Make a DIY flavored ice cube bar so your guests can pick their flavor.

How to Peel a Kiwi

So much work goes into peeling a kiwi with a paring knife or peeler—and often it leaves the flesh of your kiwi torn or misshapen. Here's a simple tip for how to peel kiwi with a spoon.


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Recipes

Tomato Jam and Smoked Paprika Granola

Savory granola is the perfect addition when you want to add a little crunch or umami to puréed soups, salads, or roasted vegetables.

From snacks, dips, and condiments to soups, braises, and desserts, Marisa McClellan does a fabulous job transforming your preserves into some new and exceptional dishes. If you’re looking for ways to use up jams or fruit butters, granola is the answer. By using jams in granola it allows you to toss your nuts and oats in a slurry of sweet preserves with a…

Shanghai Mule with White Claw Lime Hard Seltzer

Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Shanghai Mule. The kicker in this mule is the candied ginger — swizzle a slice and see what we mean.

Black Cherry Smash with Budweiser Black Cherry Hard Seltzer

This Black Cherry Smash cocktail makes the case that bourbon and black cherry have a taste affinity that’s meant to be.

What started with everyone drinking posh sparkling waters has manifested into “hard seltzer” or soda water mixed with neutral-flavored alcohol, plus flavoring. Hard seltzer is sparkling water, aka club soda, instilled with attitude; generally between 4.5% and 7% ABV. Citrus, berry flavored,…

Iced Carajillo with Pabst Hard Coffee

Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Iced Carajillo with Pabst Hard Coffee and Licor 43. Made from 43 different ingredients, Spain’s Licor 43 is a vanilla-ish flavored liqueur with citrus, botanic, sweet, and floral notes.

Artisan Fire Pizza Dough

Kalamazoo Outdoor Gourmet knows how to create some tasty pizzas on the grill. The Food + Fire cookbook has pizzas for every meal — breakfast, lunch, dinner, or dessert. The hard part is deciding which one to make first — but they all begin with this Artisan Fire Pizza Dough.

This dough uses a blend of bread flour and Caputo Tipo ‘00 flour — the Italian flour used by Neapolitan pizza restaurants due to…

Bread-and-Butter Pickles

Sweet, salty, and crisp — you can’t go wrong with these classic Bread-and-Butter Pickles!

Miso Butterscotch Sauce

This butterscotch sauce is like none you’ve had before — it’s sweet, but slightly salty with a touch of umami essence — your ice cream is about to get real happy. Butterscotch sauce benefits from salt, too. Like salted caramel, it keeps the sauce from becoming saccharine sweet — it’s perfectly balanced.

Homemade Pop Tarts with strawberry or brown sugar-cinnamon filling

Homemade pop tarts — need we say more? Tender buttery crust, with two fillings to choose from, don’t let their cuteness stop you from eating more than one. This recipe makes either 6 strawberry pop tarts, or 6 brown sugar pop tarts.

Homemade Animal Cookies

Line up for these (almost) too-adorable-to-eat homemade treats. No need to frost these animal cookies — with three different flavors, they’re roaring good.

Apple Puff Pancake with apple cider-caramel sauce

Easier than apple pie, but equally as delicious with much more ta-da than basic breakfast fare, this baked Granny Smith Apple Puff Pancake is fall at its finest.

More crêpe-like than a flapjack, Dutch baby pancakes are the ideal vehicle for buttery, cinnamon-spiced, sautéed Granny Smith apples. With an apple-cider caramel sauce, this breakfast is fit for a king (or a queen).

Spiced Apple Butter

Spiced Apple Butter is a tasty way to put fresh fall apples to good use and this one shouldn’t be missed. Sugar and spices make it sweet and homespun, but cider vinegar, thyme, and bay leaf add depth. Then, slather this flavorful butter on biscuits for the perfect fall breakfast.

Tomato Jam

Once you try Marisa McClellan’s Tomato Jam you’ll understand why we’re highlighting this preserve. It’s savory and sweet, with a punch of heat, and has a variety of clever uses. So head to your garden, pick some tomatoes, and get jammin’.