Articles
There are no articles currently tagged as relating to the term "Tip".
Tips
How to Keep Bugs at Bay—and Out of Your Pantry
It’s good to keep dry staples on hand, but they attract bugs— especially on the lower pantry shelves. Here's a simple way to keep bugs out of your pantry.
How to Revive Wilted Basil
Here's a simple tip to help revive wilted basil—and a few other basic basil care tips, including how to store fresh basil.
How to Revive Vanilla Beans
Vanilla beans dry out as they age or if they are improperly stored. Here's how to tell if your vanilla bean is fresh-and a tip on how to revive it if it's dried out.
How to Easily Clean a Pizza Stone
Pizza stones can be difficult to clean, partly because they're heavy and cumbersome and partly because they shouldn't be submerged in water or scrubbed with soap. Here's a simple way to clean a pizza stone—without removing it from the oven!
An Easy Way to Date Food for the Freezer
Ensuring food that makes it's way to the freezer is labeled with the name and date is crucial to keeping your food fresher and safer to eat. Never wonder what's wrapped in in your freezer again with this helpful tip.
How to Clean a Blender or Food Processor
Blenders and food processors can be difficult (and dangerous!) to clean by hand because of the sharp blender and the narrow shape of the blender. Here's an easy—and safe—way to clean these electric appliances.
How to Individually Quick Freeze Ingredients
If you buy meat or other ingredients in bulk to freeze, there's a simple way to do it so you don't end up with a big block of frozen food stuck together.
How to Stabilize Deviled Eggs
Deviled eggs are easy appetizers, but stuffing and serving them can be a problem—their round shape causes them to wobble around. Here's an easy tip to keep your deviled eggs upright and stabilized for serving.
Use a Coffee Filter to Strain Stocks and Sauces
Cheesecloth is often used to strain stocks and sauces, but it can be hard to find and expensive. Here's an affordable alternative using something you probably already have at home.
Preserve Herbs by Making Flavored Vinegars
Are your fresh herbs nearly past their prime? Use them to make flavored vinegars that will provide even more flavor to vinaigrettes and sauces. Here's how to make herb-flavored vinegar.
How to Sharpen a Vegetable Peeler
You may have never thought you should—or could—sharpen your vegetable peeler, but with this simple tip, you can ensure your peeler stays sharp forever.
When You Need Just a Little Citrus Juice, Try This Hack
Why juice a whole lemon if all you need is a teaspoon? Here’s how to get just what you need out of citrus without a lot of waste.
How-To's
There are no how-to's currently tagged as relating to the term "Tip".
Deals
There are no deals currently tagged as relating to the term "Tip".
Recipes
Béarnaise Sauce
Béarnaise [behr-NAYZ] is a derivative, or variation, of hollandaise. Prepare the sauce as directed in our How To Make Classic Hollandaise article, but follow this recipe for a delightfully buttery sauce enhanced with the light anise-like flavor of fresh tarragon. Use this béarnaise to top the Stuffed Filet Mignon Oscar…
Apple-Mustard Sauce
For a glazed corned beef, brush some of this Apple-Mustard Sauce over the Braised Corned Beef and broil until glazed, if desired.
Stir-Fried Leeks with Salt & Pepper Shrimp
Leeks aren’t usually the star of the show, they’re used to playing a supporting role. But when given the opportunity, they can shine.
Although they don’t look like onions, leeks are in the same family and share some of the same flavor characteristics — they’re just a bit more subtle and sweet. Unlike bulb-forming onions, leeks actually grow in layered stalks. The tops are much greener than the bottoms because they’re exposed to more sunlight. However, only the light portion is edible …
Beer & Brat Potato Salad
Potato salad is nearly synonymous with summer gatherings — what would a picnic or a barbecue be without it? This version takes a cue from the Midwest with beer, brats, and whole-grain mustard. Give it a try at your next cookout and be the hit of the party.
Watermelon Rind Pickles
Watermelon Rind Pickles are the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!
Grilled Pepper Salad with black beans & avocado
The perfect Mexican-style side dish, this grilled pepper salad with black beans, creamy avocado, and fresh cilantro pairs well with any smoky grilled main dish.
Breakfast Pizza with pico de gallo
To bake pizza in the oven, preheat oven to 450° and bake 12 minutes.
Tropical Fruit Salad
Most of the fruit can be cut ahead of time, but don’t slice the banana or combine fruit with the rum dressing until 5 minutes before serving.
Margherita Crostini with garlic vinaigrette
This side has all the great flavors of the favorite margherita pizza, but it’s easier to make.
Farro with dried apricots & feta
With bits of dried apricots, lemon zest, and feta, this hearty side feels light and refreshing.
Mojito Cocktail
Latin flavors are all the rage now, and here is one of the hottest drinks. It's a refreshing blend of rum, mint, sugar, and soda water — WOW!
Cheesy Grits Soufflé
The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.