Tips
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Can You Make Cheesecake Without A Water Bath?
It’s a lot of effort to make cheesecake. What if you can't, or don't want to, cook it in a water bath? Does skipping it make a difference? Let's discuss! -
The Simply Recipes Guide to Fancy Salts
What's the deal with fancy salt? What is it used for? What's the difference between sea salt and other kinds of artisan finishing salts? Get the answers to all these questions in this handy guide! -
How to Safely Cut Fruits and Vegetables
Cutting fruits and veggies safely is all in the grip! And the surface! And having a good knife helps, too. Here are 4 tips for safer, smarter chopping. -
The Simply Recipes Guide to Pepper
What does pepper contribute to our food, as well as our daily rituals? Get to know your old friend pepper in a whole new way and your cooking experience will be the richer for it. -
Why Use Freshly Ground Pepper?
The ritual of cranking a pepper mill punctuates your food. Grinding peppercorns exposes volatile oils to the air, triggering a rapid release—and then loss—of an enticing spectrum of flavors. -
How to Hold a Chef’s Knife
Are you just not sure you're holding your chef's knife right? Do knives in general mystify you? Here are two of the most common ways to hold your chef's knife. -
6 Best Mix-Ins for the Ultimate Guacamole
Amplify the flavor of your guacamole by adding interesting mix-ins—seafood, fruit, corn, pesto, and bacon are just a few ideas to get your party started! -
How to Make Hard Boiled Eggs: 3 Fool-Proof Ways
Perfect, easily-peeled hard boiled eggs can be surprisingly tricky to pull off, especially when you need to make a big batch for Easter or a summer potluck. Here are three different ways that we've found give us consistent results, every time. Pick one to try the next time you need hard boiled eggs! -
10 Ideas for the Best-Ever Eggs Benedict
Take your weekend egg game up a notch with these ten delicious ways to make your Eggs Benedict the Ultimate Eggs Benedict! -
Easy Poached Eggs
Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways. -
Use it Up! 10 Ways to Use Up a Bunch of Greens
Have a bunch of greens starting to go wilty? Never fear! Here are ten fantastic ideas for using up your spinach, arugula, kale, or whatever green you have on hand, from sheet pan pizza to frittata. -
How to Truss a Chicken
Trussing a chicken—or turkey, or any poultry—is basically a fancy way of tying up your bird prior to roasting. It's not hard to do, and it ensures that all parts of the chicken cook evenly. -
How to Clean and Season Cast Iron Cookware
Dish soap or no? What about rust? What does it mean to season a skillet, anyway? Follow a few simple cardinal rules and your cast iron will last for years and years. -
Use-It-Up Meal Plan! Chicken, Smoked Salmon & Pine Nuts
Need a little help using up leftover ingredients? This meal plan is all about creating tomorrow's inspiring meals from the remains of last night's masterpiece! This week, we're focusing on recipes with chicken, smoked salmon, and pine nuts. -
10 Easy Recipes to Use Up a Bunch of Potatoes
Have a bunch of potatoes that need using up? Sweet or Russet, big or small – we have plenty of ideas for turning this starchy staple into a meal that everyone will love. -
Guide to Cooking with Stoneware
How to choose the right stoneware baking dish for your needs? Our guide shares answers to all your questions PLUS six comforting recipes to bake ASAP.Sponsored Content -
How to Store and Freeze Banana Bread
Too many overripe bananas got you down? Bake some tasty banana bread and freeze it for later! Then, thaw and reheat it like it's fresh from the oven whenever a banana bread craving strikes. -
5 Quick Weeknight Sides to Make Life Easy
On busy weeknights turn to these five options for quick, easy, and delicious side dishes. From sautéed greens to quick mashed potatoes we've got you covered!Sponsored Content -
How to Make Chicken Stock in the Pressure Cooker
Pressure cooker chicken stock is fantastic, and if you save up bones in the freezer, budget-friendly! It cooks in a fraction of the time of other methods, and the results are amazing. -
How to Choose the Best Food Storage Containers
Considering some new food storage containers? Wondering about glass verses plastic? Round or rectangular? Here's everything you need to choose the best containers for your needs. -
The Simply Recipes Guide to Salt
Salt is essential to cooking. It dials up the flavor of any dish, sweet or savory, but there are so many kinds! Consider this your guide to the salty side! -
How to Swap Morton Kosher Salt for Diamond Crystal, and Vice Versa
The brand of kosher salt — and how you measure it — can make a real difference in your recipe! Here's how to swap Morton Kosher Salt for Diamond Crystal Kosher salt, and vice versa. -
4 Ways to Make a Batch of Roasted Vegetables Last All Week
A sheet pan of roasted vegetables can be used in so many different ways! Roast up a big pan at the beginning of the week and add them to soups, pastas, and other meals all week long. -
How to Make Homemade Greek Yogurt
Got homemade yogurt? Want to make it into thick, creamy Greek yogurt? Here's how! You just need a strainer and some cheesecloth. Works for store-bought yogurt, too! -
How to Make the Best Oatmeal
Here's everything you need to know to make the best oatmeal you've ever had. You'll never have to suffer through a bowl of bland, gluey oats again! -
What’s the Difference Between Stock and Broth?
Ever wonder if there is a difference between stock and broth? Or if you can use one for the other in a recipe? Here are the answers!
