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Tips
The Secret to Perfect, Fluffy Potatoes
For mashed potatoes with more potato flavor and no sogginess, use this method for cooking your potatoes. An added benefit: the potatoes stay fluffy, even with less dairy or butter added.
Perfectly Centered Yolks in Hard-Cooked Eggs
Egg yolks rarely remain perfectly centered in the egg after packaging, shipping and storage. To help the chalazae hold the yolk in the center of the egg for the perfect hard-cooked egg, try this simple trick. Just make sure to plan ahead because you need a full 24 hours before cooking for this tip to work!
DIY Nonstick Pizza Cutter
When you cut pizza with a pizza cutter, do you lose half the cheese and toppings to your cutter? Here's a simple tip to make it nonstick so your toppings stay put.
DIY Nook and Cranny Cleaner for Kitchen
It’s difficult to get those tight spaces clean in waffle irons, bread machines and other small kitchen appliances. Here's a simple, inexpensive solution—and it only takes a quick trip to the hardware store!
Use Dough as a Dough Tamper
No need to buy a dough tamper to press pie/tart dough into pans! With this simple tip, you will have perfect, smooth crusts every time.
How to Cut a Pineapple
Pineapple is one of the more difficult fruits to cut, because it's large, has a spiky skin and those prickly "eyes" inside the fruit once you've cut it. Here’s a way to peel pineapple with as little waste as possible and get the added bonus of decorative slices.
Griddle Grilling
Expand the possibilities of your grilling by using a cast-iron griddle as another cooking surface for your grill. You can cook just about anything you would make in your cast-iron pan or griddle indoors and it takes the fun outside.
How to Make Chocolate Leaves
Here's a simple way to make chocolate leaves. Buying fresh roses every time you make chocolate leaves is costly so try our cost-effective (and reusuable) way to make these decorative leaves that elevate the presentation of your desserts.
An Easy Way to Line a Springform Pan
Instead of carefully tracing and cutting your parchment to fit into the bottom of your pan, here's a quick way to line torte and springform pans.
DIY Jar Grip
Some jars are tough to open. Save your money and don't purchase those rubber jar grips! You can make a DIY version at home with a rubberband.
Use Dowels for Even Dough Rolling
Rolling dough and pastry to an even, accurate thickness is hard with just a rolling pin. Here's a simple way to create guides to ensure even rolling of your pastry and pie doughs.
How to Keep Berries from Sinking in Muffins
Banish those heavy-bottomed, soggy blueberry muffins for good with this simple trick to keep berries from sinking in muffins.
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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.