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Tips
Club Soda Pancakes
Here's a simple replacement to make the lightest, fluffiest pancakes—plus it works in just about any recipe! And you can use it in your favorite waffle recipe, too.
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.
Save Money When Cooking or Baking with Alcohol
Alcohol can be an indispensable ingredient to have in your cooking repertoire, but keeping several different full-sized bottles on hand for infrequent use is both expensive and a space-waster! Here's a quick tip on how to save money (and space) when baking or cooking with alcohol.
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 Make Perfectly Caramelized Vegetables
Roasting vegetables can be delicious and exciting, especially if they are perfectly cooked with a caramelized crust. Here's how to make perfectly roasted, caramelized vegetables every single time.
How to Keep Parchment Paper from Sliding
Does your parchment paper curl up or slip and slide all over your baking sheets when you're preparing a recipe? Here's a simple trick to keep your parchment in place.
How to Make the Most Out of Leftover Vegetables/Herbs for Stock
While store-bought stock can be a real time-saver, there's no substitute for homemade stock—it's the basis for all good cooking. To give flavor and depth to stock, save and freeze leftover herbs and vegetables for easy use when making homemade stock.
How to Make Individual Servings Using a Muffin Tin
If you like to make individual servings of side dishes and desserts, there's an easier way than using multiple ramekins. Here's how you can use a common bakeware item to make individual servings of just about anything.
How to Bake Mini Tart Shells-No Pie Weights Needed!
If you are making mini tarts but would like to skip filling the shell with foil or parchment paper and pie weights, try this tip. The pie shells come out perfectly every time.
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.
How to Freeze Rice
Freezing leftover rice—or making extra next time rice is on the menu-can be a real timesaver on busy weeknights or when you're looking for a quick lunch or dinner. Here's the best way to freeze rice for use later.
Ways to Use Orange Juice Concentrate
Frozen orange juice concentrate is both long-lasting and highly flavorful—it can be a great addition to a multitude of foods to give a strong, sweet orange taste. Here's a few ways to use it.
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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.