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Tips
How to Safely Split Chicken Breasts to Make Cutlets
With this quick and easy tip, there's no more mess to dread when it comes to cutting cutlets.
How to Remove Meat from Cooked Crab & Lobster Legs
Don't let that last bit of meat go to waste. With this tip, you can easily remove everything from the shell.
How to Form Perfect Hamburger Patties
Having trouble forming burgers? With this easy tip, your burgers are sure to come out even every time.
Hot & Cold Food Safety
Keeping your food properly chilled at a get-together is important for the safety of yourself and your guests.
No-Mess Oven Bacon
Learn to quickly cook bacon without the hassle of pan-frying. The oven gets the job done with a fraction of the mess.
Ice Cream Ingredient Primer
In a recipe as simple as ice cream, each ingredient counts. Learn exactly how each one helps achieve your best batch.
Steak Temperatures and Techniques for Grilling
Curious on how to achieve the perfect cooked meat? From turning to temperatures, we have the guide for you.
How to Refresh Cauliflower With Brown Spots
Don't toss all your cauliflower for a few brown spots on the outside — here's how to quickly and easily remove them.
How to Toast Coconut
No matter how you go about it, toasting coconut immediately pumps up the flavor of whatever dish you add it to.
How to Clean a Coffee Grinder
Here's a quick way to clean your coffee grinder and eliminate odors, so you can use it for something else, like spices or nuts.
How to Easily Cut Corn From the Cob
Tired of corn scattering all over the kitchen when you cut it off the cob? Here's an easy way to keep it corralled.
How to Pit & Dice a Mango
The anatomy of a mango makes it a little tricky to dice, but this quick method makes the process simple.
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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.