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Tips
How to Core Peppers
Learn how to remove the core and seeds and segment a pepper with these simple (and clean!) steps.
How to Make No-Weep Meringue
With this simple trick, you no longer have to worry about your beautiful desserts being ruined by soggy meringue leaking droplets of liquid. Say goodbye to weeping meringues forever!
How to Tie a Surgeon's Knot
Surgeon's knots are great for tying meat, like roasts and tenderloins, to help it cook evenly. Here's a simple way to tie a surgeon's knot.
How to Easily Peel Hard-Boiled Eggs
How to make and peel hard-boiled eggs are perhaps two of the most debated cooking questions. Here's an easy way to peel hard-boiled eggs.
The Best Way to Freeze Cream
Instead of letting any bit of a carton of heavy cream spoil in your refrigerator, turn to your freezer instead. It is possible to freeze heavy cream—here's the best way to do it.
A No-Slip Way to Remove Poultry Skin
Whether you're breaking down a whole chicken or just prefer to buy skin-on chicken because of its lower price, here's a simple no-slip way to remove the skin from chicken or turkey.
How to Keep Pie Crust From Sticking and Sliding
Keep your pie crust from sticking to your counters and stop chasing your pie crust around when rolling it out with this simple tip.
Blender Safety with Chopsticks
When using the blender, it seems more food ends up stuck under the blades than anyplace else. Save those take-out chopsticks and put them to good use with this quick tip.
How to Prevent a Gap in Double-Crust Pies
When you remove a double-crust pie from the oven, you're always crossing your fingers for a masterpiece, but sometimes the top crust separates from the filling, causing a gap. Here's a simple way to prevent this baking problem.
Freeze Nuts to Preserve Freshness
Nuts purchased in bulk (like at health food stores) are usually fresher and cheaper than those sold in small bags, but it can be hard to use them all up before they go rancid or stale. Here's a simple way to preserve the freshness of nuts for a long period of time.
Why You Need a Pair of Kitchen Tweezers
Kitchen tweezers may seem like an unnecessary, restaurant-only kitchen tool for placing and removing the smallest or most delicate ingredients. But they are incredibly useful in the home kitchen as well. Here are some of the best uses for tweezers in your kitchen.
An Easy Way to Test Avocados for Ripeness
Ever cut into an avocado that felt ripe to the touch, only to discover that it wasn’t? Here’s an easy way to test your avocado for ripeness without cutting up the fruit.
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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.