Tip


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Tips

How to Easily Peel a Head of Garlic With Your Knife

This technique for peeling a whole head of garlic is simple and quick, proving that peeling garlic doesn’t have to be a chore.

How to Remove Pomegranate Seeds

Pomegranate seeds are a wonderful addition to salads, sauces and garnishes, adding a punchy, bright flavor. But they can be difficult to remove the seeds from the pomegranate. Here's a clean and efficient way to seed a pomegranate in water

How to Remove Corn From the Cob Without Making a Mess

Use this mess-free way to remove corn from the cob with a Bundt pan.

How to Zest Citrus Without a Zester or Microplane

If you don’t have a tool for zesting citrus, try this trick. It’s fast and doesn’t leave a lot of zest behind in the holes of the grater.

How to Julienne Peppers

Peppers are a healthy and colorful addition to salads, stir-frys and many other dishes, but their unique curved shape makes them more difficult to cut. Use this safe method to julienne peppers of all shapes and sizes.

How to Roast Garlic Without Foil

Here's a simple way to roast a head of garlic in the oven without foil.

How to Store Fresh Herbs to Preserve Freshness

Learn how to store fresh herbs to prolong their life with this easy, simple tip. This works for soft, fresh herbs like basil, parsley, cilantro, oregano, and tarragon.

How to Juice Fresh Citrus

Juicing citrus fruit is pretty simple-and you don't even need to have a juicer! Here is the best way to juice any citrus to release the maximum amount of liquid.

How to Measure Honey and Sticky Ingredients

Sticky ingredients, like honey, peanut butter, tahini and molasses, can be tricky to measure-and often leave a mess behind in the measuring cup. Here's a simple trick for mess-free measuring.

How to Buy and Use Vanilla Beans

Here's what to look for when buying vanilla beans and the easiest way to open and de-seed them for using in cooking and baking.

How to Use a Tea Infuser to Make an Herb Sachet

Soups, stocks and sauces can really benefit from fresh herbs, but you may not always have cheesecloth on hand. Here's a quick tip to use a tea infuser (also called tea ball) to make an herb sachet.

How to Peel and Mince Ginger

We all know that ginger is fibrous, and can be tricky to peel and mince. Here's a tip to easily peel and mince ginger while leaving the fiber behind.


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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’.