This technique for peeling a whole head of garlic is simple and quick, proving that peeling garlic doesn’t have to be a chore.
Pomegranate seeds are a wonderful addition to salads, sauces and garnishes, adding a punchy, bright flavor. But they can be difficult to remove the seeds from the pomegranate. Here's a clean and efficient way to seed a pomegranate in water
Use this mess-free way to remove corn from the cob with a Bundt pan.
If you don’t have a tool for zesting citrus, try this trick. It’s fast and doesn’t leave a lot of zest behind in the holes of the grater.
Peppers are a healthy and colorful addition to salads, stir-frys and many other dishes, but their unique curved shape makes them more difficult to cut. Use this safe method to julienne peppers of all shapes and sizes.
Here's a simple way to roast a head of garlic in the oven without foil.
Learn how to store fresh herbs to prolong their life with this easy, simple tip. This works for soft, fresh herbs like basil, parsley, cilantro, oregano, and tarragon.
Juicing citrus fruit is pretty simple-and you don't even need to have a juicer! Here is the best way to juice any citrus to release the maximum amount of liquid.
Sticky ingredients, like honey, peanut butter, tahini and molasses, can be tricky to measure-and often leave a mess behind in the measuring cup. Here's a simple trick for mess-free measuring.
Here's what to look for when buying vanilla beans and the easiest way to open and de-seed them for using in cooking and baking.
Soups, stocks and sauces can really benefit from fresh herbs, but you may not always have cheesecloth on hand. Here's a quick tip to use a tea infuser (also called tea ball) to make an herb sachet.
We all know that ginger is fibrous, and can be tricky to peel and mince. Here's a tip to easily peel and mince ginger while leaving the fiber behind.