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Five on Friday: 5 Uses for Andrew Zimmern’s Clever Cleaver
Ok, so you can’t use Andrew Zimmern‘s cleaver-style Shiwu Chef’s knife to core a tomato, but I took it for a spin in the Test Kitchen and found myself reaching for the sturdy (and rather handsome)...
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POP-arazzi! Popcorn Picks for Your Oscar Viewing Party
What’s your popcorn wearing this awards season? Here are six stunning ways to dress-up that plain-old popcorn for an Oscar party (for under 150 calories per serving!) Tip! For an even coating, spread...
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Rhubarb-Lime Rickey Mocktail
Give the Lime Rickey a spring makeover by adding homemade rhubarb syrup to the classic nonalcoholic refresher. This seasonal mocktail will make a big splash at your Easter brunch and can be enjoyed by...
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Towel Trick for Perfectly Fluffy Grains
For light and fluffy grains, cover a pot with a kitchen towel before placing the lid on the pot while cooking (make sure to fold the towel edges onto the top of the pot to keep them away from the...
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What Is Beef Consommé?
On the way to consommé! Maybe it’s the bone broth trend that has people commenting on consommé, but we’ve noticed a lot of you asking about what it is. Well, allow me to clarify. OK, that (bad) joke...
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Can I Prep Potatoes Ahead of Time?
Potatoes Anyone who has tried to get ahead by peeling or chopping potatoes in advance of cooking knows what happens—brown city. When you slice into a spud, you expose its natural phenols to oxygen, a...
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How to Tell When Mushrooms Are Bad
Whole Mushrooms They’re already fungi, so how can I tell if mushrooms have gone bad? Good question! A slimy film is the telltale sign of a spoiled mushroom. If you catch it early and cook ’em up right...
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How to Make the Perfect Hamburger in Three Steps
Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber These three simple steps guarantee you’ll turn out a perfect hamburger each and every time. If you want to make the patties in advance,...
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Why Homemade Salad Dressing Is Best
Nearly all store-bought dressings list water as the first ingredient. This may sound like a calorie-saver, but what it actually does is cause all that diluted dressing to drip off the leaves, leaving...
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Boost Your Grill Game: How to Ash Grill
Cooking vegetables directly on hot coals, called ash grilling, is a lot cooler than you’d think. Mother Nature perfectly packages veggies like onions, corn, bell peppers, and eggplant for this...
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Diary of a Saucy Lady: Ways to Use Our No-Cook Tzatziki Sauce
Dunk, slather, drizzle, smother. No matter how you sauce it, a spoonful of a special sauce makes everything taste better. Especially during summer grilling season, a good sauce can be the difference...
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Diary of a Saucy Lady: 6 Ways to Use Our No-Cook Aji Amarillo Sauce
Ready for your next no-cook sauce? This hot number may be my favorite. I mean, I love all my saucy children equally, but there’s something special about that Aji Amarillo. Perhaps it’s the surprising...
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The Ultimate Summer Sangria
How do you make sangria, a quintessential summertime cooler, even more summery? Start by switching out red wine for the season’s pink darling, rosé. As for fruit, nothing says summer refreshment like...
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Diary of a Saucy Lady: 6 Ways to Use Our No-Cook Tomato Sauce
There is nothing better than a sweet, juicy, sun-ripened tomato. Make the most of the season’s bounty with this fresh no-cook tomato sauce. Fresh Tomato Sauce Fresh Tomato Sauce Balsamic vinegar,...
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Diary of a Saucy Lady: 6 Ways to Use Our No-Cook Mojo
Pungent, sour and refreshing, this simple Caribbean sauce of garlic, citrus, oil and cumin was born for hot weather cooking—and eating. No-Cook Mojo Sauce Mojo Sauce A combination of fresh squeezed...
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Super-Easy Simple Syrup Trick
I make simple syrup by shaking up 3/4 cup sugar and 1 cup warm water in a jar until dissolved—no cooking or cooling required. Store in the fridge up to a week, and use for cocktails, sauces, and...
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Diary of a Saucy Lady: 6 Ways to Use No-Cook Chimichurri
Our summer of no-cook sauces continues with a zesty puree of fresh chili and herbs that’s perfect for grilling season. Chimichurri Sauce Chimichurri Sauce The classic version of this Argentinean sauce...
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Scoring Whole Fish
Making incisions through the skin and flesh (called scoring) takes the guesswork out of cooking whole fish. How to Score a Whole Fish Choose the right fish. Round fish–which have an eye on each side...
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5 Fruits to Try in Your Guacamole
Mango adds a tangy-sweet bite to creamy guacamole—just try our Avocado-Mango Salsa if you’re not convinced. But mango isn’t the only fruit you can use to juice up summer’s greatest healthy dip. Here...
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Rotisserie Chicken: Your Weekday Meal Shortcut
Crunched for time? Lean, mean rotisserie chicken will come to the rescue! Check out these no-recipe-needed ideas for quick meals (breakfast, lunch, and dinner!) using a store-bought bird. Breakfast...
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