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Tips
DIY Cold Slab for Pastry- and Candy-Making
If you have a hot kitchen and/or don't have a marble slab for pastry- and candy-making, here's a simple hack to keep your ingredients cold using a common kitchen item.
How to Freeze Bananas—For Smoothies & Baking
Don't toss those overripe bananas! Throw them in the freezer instead so you always have ripe bananas on hand for baking or smoothies. Use this simple tip for a less-mess, faster way to freeze and thaw bananas.
How to Make a Frosting Dam for a Filled Layer Cake
A frosting dam helps keep your filled layer cakes looking clean and professional. Here's the simple technique to make a frosting dam when assembling and decorating cakes.
An Easy Way to Stabilize a Layer Cake for Decorating
Assembling and decorating a layer cake can be challenging, especially if your cake is slipping and slidding around when you frost it! Here's a super-simple tip to keep your cake stabilized—plus it helps make cutting the cake easier.
How to Neatly Cut Through Meringue
Meringue can be a challenge—it sticks to your knife and tears, usually messing up your beautiful pie or cake. While it's still tasty, try this quick trick to cut through meringue cleanly every time, leaving perfect slices of pie or cake to serve.
Use a Tea Infusion Spoon as a Flour or Sugar Shaker
A tea infusion spoon/ball may seem like just another unitasker in the kitchen, but with this quick baking tip, you can use it for more tasks.
Use Toothpaste to Polish Silver
Company was on its way, and you need to polish some silver STAT! Pull that toothpaste out of the bathroom and put it to use in another way with this simple tip.
DIY Pie Crust Shield
Do your pie crust edges brown too fast? You can certainly buy a pie crust shield, but they can be hard to arrange on top of the pie and sometimes don't fit. You can make a DIY version that's sure to fit any pie! See this simple tip to make a DIY pie crust shield.
How to Whisk By Hand Without Wearing Yourself Out
Some recipes require extended periods of whisking, such as hollandaise or when making whipped cream by hand. Use this easy tip to whisk by hand with fewer tired hands and sore muscles.
The Many Uses for a Grapefruit Spoon
Looking for new ways to use this previous unitasker? The sharply serrated edges come in handy for quite a few kitchen tasks. Check out our tips for other ways to use a grapefruit spoon.
The Mess-Free Way to Pour Liquids into Resealable Bags
Need an extra hand to pour stocks, sauces, soups and other liquids into bags to freeze? Use this tip for mess-free pouring to help!
Use a Fork to Decorate Cookies-No Special Tools Required!
For quick and easy cookie decorating, turn to your silverware drawer! Use a fork to drizzle and drip glazes and frostings on desserts—no special decorating tools required!
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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.