Articles
There are no articles currently tagged as relating to the term "Tip".
Tips
How to Chop Onions
Most chefs cut onions in a very specific fashion—its similar to the technique here with one difference. They make a horizontal cut into the onion halves. It puts your fingers at risk and no one’s ever given a good reason for making that extra cut—except that it’s how they were taught in culinary school. Here's an equally effective way to chop onions.
How to Remedy Hot Pepper Hands: An Easy Way to Stop the Burn
Eating hot chiles is one thing, but preparing and chopping them can present a whole new set of challenges—especially for your hands. Here's a way to stop the chile pepper burn.
How to "Flour" with Cocoa for Chocolate Baked Goods
Buttering and flouring a pan can help your baked goods release cleanly-but can leave a white film on chocolate-based desserts. Here's a super-quick tip to solve this problem.
Multi-Purpose Pasta Insert for Soup & Broth
Make soup, stock and broth-making a breeze by putting your pasta insert to use! Clean up is a breeze and yet another unitasker becomes a multi-purpose kitchen tool.
How to Keep Potatoes Fresher for Longer
Do your potatoes start sprouting before you can use them all up? Here's a quick tip to keep your potatoes fresher for longer.
Freeze Fresh Spinach for Quick Chopping
Freeze fresh spinach instead of buying frozen cooked spinach. The fresh flavor remains, and it's easy to prep when you need it—plus clean up is non-existent!
Mouth on Fire From Chiles? The Best Ways to Soothe the Burn Fast
If you like your food spicy (or accidentally bite into something HOT), but don't want to deal with the pain for minutes after, try these remedies to stop the burn fast.
Tips to Keep Cream Cold When Whipping
It's a well-known fact that cold cream whips better—but what do you do when you have a hot kitchen? Here's a few tips and tricks to ensure your heavy cream stays cold so you can make perfect whipped cream every time.
How to Cut Perfect, Bakery-Quality Brownies and Cake Slices
Want those crisp, clean edges on your perfectly square brownies? Turn to your pizza wheel to make your brownies and cakes look like they came straight out of the bakery.
How to Skim Fat Off Liquids Quickly
Sometimes you just don’t have time to chill your sauces, broths, stocks and other liquids to easily skim the fat. Here's a few time-saving hacks to skim the fat quickly using something you're sure to have in your kitchen.
How to Peel Pearl Onions
Pearl onions are about the size of a grape and have a mild flavor. They can be cooked (they are often creamed) and served as a side dish, pickled, or used as a condiment or garnish. Because they’re so small, it can be a tedious job to remove their papery skin. Here's a quick and easy way to remove the skins from pearl onions.
An Easy Way to Sharpen Kitchen Shears
Your kitchen shears probably get a good amount of use—but they are the last kitchen tool you might think to sharpen! Here's an easy way to sharpen your kitchen shears.
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.