Tip


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Tips

No Fat Separator? Use a Plastic Bag to Separate Fat from Drippings!

Don't have a fat separator? Here's another, super simple way to separate fat from drippings or gravy.

DIY Hard-Shell Tacos

Looking for other fresh ways to enjoy Mexican food at home? Try this tip for making your own taco shells.

How to Bake More Cookies, Faster

Use this quick tip to help get your batches of cookies in and out of the oven faster, without having to cool the baking sheet.

How to Properly Brown Mushrooms

There's a trick to keep your mushrooms from becoming soggy when you are trying to brown them.

The Two Types of Smoked Salmon

Did you know that there are two ways you can smoke salmon? Find out more facts about smoking salmon here.

How to Segment Citrus

Learn a quick trick of the trade when it comes to cutting perfect sections of citrus fruits for your recipes.

Crispy Soup Topper: Easy Shoestring Fries

For cheeseburger soup, a cracker topping just won't do. Make these easy fried shoestring fries instead.

How to Juice Limes

Tired of squeezing citrus only to get a little juice? It's easy to get the most out of your limes with this fast tip.

How to Melt Chocolate with a Double-Boiler or in the Microwave

What type of chocolate melts best? Learn how to melt chocolate for cakes, brownies, and other desserts—whether you have a microwave, a double boiler, or neither!

How to Prepare Bamboo Skewers for Grilling

These two tips in one make your time in the kitchen quicker and easier. Click to read more about useful tips for bamboo skewers.

How to Easily Slice Olives with an Egg Slicer

There's no need for a knife or cutting board with this tip. You can easily slice olives for salads, pastas, or pizzas in no time at all.

How to Easily Butter Sweet Corn

Cut down on the mess of buttering sweet corn with this tip. It's quick, easy, and fun for cooks of all ages!


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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’.