Need help in the kitchen? While we can't offer you another set of hands or extra counter space, how about the next best thing?
Whether you're an accomplished cook or a total novice, we guarantee you'll want to adopt a few of our culinary tips. We're offering kitchen tactics for improving how you prep, cook, and store food, as well as ways to make your kitchen equipment and gadgets work harder for you. Tie on your apron, roll up your sleeves, and let's go!
01: How to Prevent Food From Sticking
Love stir-frying in a stainless steel pan but would rather skip scrubbing after your peppers melt to the bottom mid-cook? A little more oil should help, but don't pour it over your food, or you'll get greasy, soggy mush.
Heated oil in a hot pan creates a smooth, nonstick surface, guaranteeing a reliable saute. Do it in three easy steps.
Step 1. Use a metal spatula to loosen the veggies or meat, then push them to the side of the pan.
Step 2. Tilt the pan so the empty space is over the flame.
Step 3. Add 1 to 2 tablespoons oil to the empty area and let it heat before moving the food back over.
02: Reviving Crystallized Honey
Ever go to your pantry only to find a hard, chunky mass of crystallized honey in your bear-shaped bottle? Don't toss it! Honey never goes bad, but it does crystallize in humid conditions.
To bring honey back to its luscious self: Place the container in a bowl of hot tap water until the honey becomes uniform and liquefied (5 to 10 minutes). Alternatively, remove the lid and microwave the jar in 30-second intervals, checking after each.
To prevent crystals from re-forming: Store honey in a cool, dry spot (not the fridge), and avoid introducing moisture. That means no double-dipping when your spoon makes it way to your tea.
03: Safe Slicing of Rollie-Pollie Veggies
To keep your digits safe from nicks, use this technique on round, wobbly vegetables, such as potatoes, squash, and beets.
Step 1. With a sharp knife and cutting board, cut a thin slice lengthwise off the vegetable, creating a flat side.
Step 2. Put the veggies cut-side-down on the cutting board (making sure they're steady and won't roll), and slice as desired, stopping when the veggies get wobbly and hard to grab.
Step 3. Flip the veggie so the wide, flat side you created with your last cut rests facedown on the cutting board, then continue slicing as desired.
04: How to Make Simple Syrup
Want to sweeten your lemonade or iced tea? Instead of reaching for the sugar bowl, you'll get better results—no sandy granules at the bottom of your glass—if you stir up a batch of simple syrup. Here's how.
Step 1. Combine equal parts water and sugar in a saucepan and cook over medium heat, stirring often, until the sugar has fully dissolved (3 to 5 minutes).
Step 2. Let cool, then add to drinks as needed.
Use 1½ teaspoons simple syrup for every teaspoon of sugar you'd usually use, and store the syrup in the fridge for up to 2 weeks. We told you it was simple!
05: Keeping Produce Fresh
Use this strategy to keep cut produce crisp and vibrant for up to 12 hours, because there's nothing appealing about a platter of limp broccoli florets and dried-out carrot sticks.
The trick: Cover everything with a layer of damp paper towels, then wrap the platter in plastic wrap and stash in the fridge until the party's go-time (aka crunch time).
06: How to Grill Corn
It's tough to beat the smoky-sweet flavor of fresh grilled corn. Here's how to do it perfectly.
Step 1. Shuck the corn, but leave the husks attached at the stem end. Remove and discard the silk.
Step 2. Pull the husks back around the corn. Soak the ears in a rimmed baking sheet or large bowl filled with water for 15 minutes. (This prevents the husks from burning.)
Step 3. Grill the corn over medium heat, turning frequently, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
07: Instant Green-Bean Triming
Sitting with a bushel of fresh green beans and mindfully pinching the tips off each one can be quite relaxing if you're sitting on the porch swing on a lazy evening. But if you have a cluttered countertop and 15 minutes until dinner, try this.
Step 1. Line up the beans so the stem ends face one direction. (The tough, knobby ends of the beans must go, but the other ends—the thin, tapered tips—are tender and perfectly edible.)
Step 2. Pat the handful on your palm to even them up, then use a chef's knife to slice off the knobby ends with one chop.
08: Making Stronger Cold Coffee and Tea
Too often, iced drinks made at home turn out weak and watery—a total buzzkill. That's because simply mixing regular-strength coffee or tea with ice diminishes its intensity. But to give your iced beverage more muscle, it's easy: Just make it double-strength.
For iced coffee: Use ¼ cup ground beans for every cup of water.
For iced tea: Use 2 tea bags for every cup of water.
Now you can chill, ice, and start your day with a cold beverage that can hold up to the heat.
09: Mastering Whipped Cream
Achieving soft peaks — and not going too far (hello, butter!) — is easy when you employ these 3 whipped-cream-making tips.
Start with the right ingredients. For lush, stable whipped cream, use cartons labeled "heavy cream," "whipping cream," or "heavy whipping cream." (Save the light cream for your coffee.) For sweetness, add 2 tablespoons granulated sugar per cup of cream before whipping.
Watch closely. In a chilled bowl, using an electric mixer set to high, whip the chilled cream and sugar until the mixture leaves visible streaks when run through the cream. Reduce the mixer speed to medium-low, and continue whipping until soft peaks form. (When you hold up the beaters, the cream should rise and then droop.)
If you overbeat, don't panic. Add a little fresh, unwhipped cream to the curdled lumps, and mix it in using a rubber spatula. Repeat as needed until the mixture is smooth.
10: The Clean Way to Crack an Egg
When you tap a fresh egg on the edge of a bowl, you're not just cracking the shell. The thin membrane surrounding both the white and the yolk is also breaking, allowing tiny shards of shell to mingle with the liquid and add unwelcome crunch to your finished dish (the worst ingredient in an omelet).
Instead, crack the egg on a flat surface, like the countertop, to create a clean break. That way, the membrane stays intact — meaning no shell in your scramble. Here's the technique.
Step 1. Grasp the egg in one hand, and firmly tap it against a hard surface.
Step 2. Check for a break: You should see an indentation and one crack running side-to-side, like an equator.
Step 3. Position your thumbs on either side of the crack and gently pull the shell apart. Any shards will stick to the membrane, not fall into the bowl.
11: Measuring Your Oven's Temperature
Ovens lie. It may show 180°C but your latest batch of brownies came out gooey, even though you watched the bake time. What gives? After a while, ovens can lose their accuracy, the temperature falling as much as 4°C from the set temperature. To test yours, take these steps.
Step 1. Put an oven-safe thermometer on the center rack, and preheat the oven to 150°C.
Step 2. When the oven indicates it has reached that temperature, check the thermometer.
If it reads 140°C, you know to regularly set the temperature 4°C higher. When you are weary of doing math, find a permanent fix by calling a repairman recommended by the manufacturer.
12: How to Mince Garlic
Love to cook with garlic but hate struggling with the sticky, paper-thin skin? These three steps —trim, smash, chop — will get you those cloves minced in no time.
Step 1. With the tip of a chef's knife, trim away the hard root end of each clove. (Doing so makes the skin easier to remove.)
Step 2. Place the clove under the flat side of the knife, blade facing away from you. Press down on the knife with your palm or fist until you feel the clove give way. Remove and discard the skin.
Step 3. Gather the peeled cloves together, grip the knife by the handle, and place your other, non-dominant hand on top of the blade. Rock the knife up and down over the cloves (keeping the tip on the cutting board). Mince until the garlic is the size you desire.
13: Removing Salmon Bones
Before your salmon fillet hits the seafood-counter display case, the fishmonger removes the backbone and rib bones. But they don't always catch the thin, soft pin bones that "float" in the flesh. Here's a quick way to eliminate them at home.
Step 1. Run your index finger along the center seam of the fillet, going against the grain. If there are pin bones, you'll feel them protruding at roughly ½-inch intervals.
Step 2. With a clean pair of tweezers, grasp the tip of the bone and pull it out at a slight angle, not straight up and out. (Pin bones grow diagonally toward the fish's head.) Repeat as needed.
14: Create More Beautifull Salads
Sure, your food processor is great for shredding veggies...into short, stout pieces. Next time you haul it out to prep a salad or slaw, try this.
Step 1. Cut carrots, broccoli stems, or apples into pieces the same width the feed tube (usually about 4–5 inches).
Step 2. Instead of feeding them into the tube vertically, lay them on their sides to create thin, elegant strands.
15: Multitasking Sheet Pans
Nine-by-13-inch baking sheets, also called "quarter-sheet pans" or "small jelly-roll pans," are handy for roasting food with different cooking times since two sheets fit side by side in the oven. See what else they're great for.
Corrall Recipe Ingredients: Want someone else to start dinner? Corral the meat, veggies, and other perishables a recipe calls for on a sheet pan in the fridge to make your sous-chef's job easier!
Catch Oven Drips: To contain the gooey overflow from mini pot pies, baked pasta, French onion soup, and fruit crisps, cook them on a sheet pan. You will keep your oven floor clean and keep rack space open for the rest of the meal.
Cooking Deep-Dish Pizza: You don't need a special pan to bake a great Detroit-style pie. Lightly oil a sheet pan (the sides, too), press the dough down and up the sides, then layer on your favorite toppings.
Freezing Cookie Dough: The shallow depth of the sheet pan makes it ideal for freezing dough or berries. Just slide the pan right on top of the ice cream box or other level surface. Once they're solid, transfer them to a container.
16: How to Season a Cast-Iron Pan
A cast-iron skillet is an extremely affordable classic that is a site in every kitchen. Cast iron distributes heat evenly and retains heat, so it's great for browning and searing. Its natural nonstick surface — a product of "seasoning," a method used to seal and smooth the iron, —makes it a good choice for delicate things, like breaded cutlets. Some skillets come pre-seasoned. If yours does not or you have one that needs to be re-seasoned, here's how to easily get it into shape.
Step 1. Wash the skillet with hot, soapy water and a stiff brush, then rinse and dry it thoroughly. Use a folded paper towel to coat the skillet inside and out with a thin, even layer of vegetable oil.
Step 2. Place a sheet of aluminum foil on the bottom oven rack to catch drips, then set the skillet on the top rack at 180°C for 1 hour.
Step 3. After 1 hour, leave skillet in the oven as they both cool.
17: How to Clean a Seasoned Cast-Iron Pan
When it comes to cleaning a seasoned cast-iron skillet, it's important to remember that you shouldn't use soap or scouring powder, because they will break down the nonstick coating. Do this instead.
Step 1. Sprinkle the skillet with kosher salt, and wipe it out with a paper towel.
Step 2. Rinse the skillet under hot running water.
Step 3. Immediately dry the skillet thoroughly with paper towels, then coat it with a thin, even layer of vegetable oil.
If you store your cookware in a pile, put a paper towel on top of the skillet to protect its surface.
18: Prepping Hearty Greens
Hearty greens, like kale, chard, mustard greens, and collards, make great sautes and are a tasty addition to soups, but first you need to remove their tough stems. Instead of cutting them out with a knife, simply "strip" the leaves off.
Step 1. With one hand, hold a leaf at the bottom by the thickest part of the stem.
Step 2. With your other hand, gently pinch the leaf between your index finger and thumb, and pull it up and away along the stem.
19: How to Soften Brown Sugar
Midway through a banana bread recipe, you realize, oh no, your brown sugar is a rock-hard mass. Read on for how to rescue your brick.
The tip: Put a lump of sugar in a bowl, sprinkle with a teaspoon of water, cover with a damp paper towel, and microwave in 30-second intervals (checking each time) until soft. It may take a few minutes.
To keep a new package fresh, place the entire bag of brown sugar in an airtight container or sealable freezer bag and store at room temperature.
20: Cutting a Pineapple
Supermarkets often charge twice as much for cut pineapple as the same amount of the whole fruit. Here's an easy way to handle this tricky job yourself.
Step 1. With a serrated or chef’s knife, cut off the top of the pineapple and a thick slice of the bottom.
Step 2. Stand the pineapple upright, and working from top to bottom, slice off the skin in strips, following the shape of the fruit. Use a small paring knife to remove any remaining eyes.
Step 3. Cut the pineapple lengthwise into wedges, and then cut the core off each wedge.
Step 4. Slice the pieces as desired.
Cut pineapple keeps in the refrigerator for up to 3 days.
21: Easy Homemade Breadcrumbs
Use leftover bread to make your own breadcrumbs. It's a great way to use leftover stale bread and other stale pieces, and then turn them into breaded cutlets, make meatballs, or add a crunchy topping to casseroles.
Step 1. Save bits of bread in a large plastic bag in the freezer.
Step 2. When the bag is full, coarsely chop the bread into large pieces, and then process them in a food processor until fine crumbs form.
Step 3. Toast the crumbs on a rimmed baking sheet in a preheated 180°C oven, stirring once, until completely dry (4 to 6 minutes).
Keep the crumbs in the freezer for up to 6 months.
22: Storing Leftover Tomato Paste
Most recipes that call for tomato paste, such as pasta sauce, chili, and pesto, require only a couple tablespoons. If your paste comes in a tube, the leftovers aren’t an issue; but if it’s in a can, don’t toss the remainder or let it dry out in the fridge. Do this instead.
Step 1. Spoon tablespoon-size portions of the tomato paste onto an ice cube tray and freeze.
Step 2. Once the cubes are solid, transfer them to a freezer-safe plastic bag.
Use the frozen tomato paste cubes directly in your recipes; no need to defrost.
23: Neatly Cutting Brownies and Bars Every Time
For picture-perfect squares or rectangles, a spatula simply won’t cut it. Follow this simple step-by-step technique to guarantee that the brownies and dessert bars look as good as they taste. The secret ingredient: parchment paper.
Step 1. Before baking, prepare the baking pan by buttering the bottom and sides with softened butter and a pastry brush.
Step 2. Line the pan with a sheet of parchment, leaving overhangs on two sides, press to adhere, and then butter the parchment. Line with a second sheet of parchment perpendicular to the first (also with an overhang) and butter that, too.
Step 3. Add batter to the pan, bake, and let cool as directed. Then, grabbing the paper overhangs, lift the brownies or bars out of the pan, and transfer to a cutting board.
Step 4. Using a large serrated knife, cut into squares or rectangles as desired, and then remove from the parchment.
24: Keep Baked Goods Fresh
Most holiday cookies, bars, and squares will stay fresh for up to a week when stored in a tightly lidded container, but what if you're planning on gifting them in a regular open box? Try this to maintain freshness until you hand them off to the lucky recipient.
The trick: Wrap the entire gift in plastic wrap, or if the size allows, stash it in a sealable plastic bag. Protected from the drying powers of air, your sweet treats will stay moist and enjoyable for days.
25: Quick Softening of Butter
Forgot to pull the sticks from the fridge ahead of time? Here are 2 ways to speed the process when you're in a rush to make a room temperature butter.
Fast: Cut the sticks into pieces and put them on the counter. You should be good to go in 10 to 15 minutes.
Faster: Microwave the pieces on low in 20-second intervals, checking in between. The butter is ready when it's pliable but not melty.
26: Freezing and Toasting Nuts
From storing to cooking, here's how to make the most of those tasty little gems.
Freeze shelled nuts. To preserve their natural oils, which can turn rancid at room temperature, store each type of shelled nut separately in the freezer in a dated, airtight container. After a year, it’s time to toss ‘em.
Toast raw nuts. Toasting nuts brings out more flavor. (Don't be tempted to skip this step in a recipe—the bit of time it takes pays off big.) Simply spread them on a rimmed baking sheet, and cook in a preheated 180°C oven, stirring occasionally, until fragrant and their insides turn golden (5 to10 minutes). Break a nut in half to check.
Toasted nuts keeps for 2 to 3 weeks, it’s best to store them in an airtight container in a cool, dry place. If you need to store them for longer, freeze them.
27: Crisp Crust Every Time
There's no better way to ruin a great pie than with a soggy, underbaked crust. Follow out cues for reliable rinds-- both top and bottom.
Position your pie on the lowest rack , where most ovens concentrate heat. As the temperature rises, the bottom crust will crisp up before the exposed top crust overcooks.
Use a clear Pyrex plate. A quick peek shows you when the underside turning golden (not looking pale and doughy), ensuring a rich, flaky dessert.
28: How to Measure Turkey Temperature
Using an instant-read thermometer is the best way to secure moist, juicy turkey. But where to stick it? The most important thing to remember: Never position the probe too close to a bone, or you'll get inaccurate readings. "Bones conduct heat at a different rate than meat and can vary in temperature depending on where they sit in a bird," says Simon Quellen Field, author of Culinary Reactions: The Everyday Chemistry of Cooking ($17, amazon.com).
The trick: Insert the thermometer into the thigh horizontally until it hits bone, then pull it out slightly. Once the temperature in the thigh—the part of the bird that cooks slowest—reaches 75°C, dinner is ready.
29: No-Mess Breading
Coating ingredients in flour, egg, and breadcrumbs is a surefire path to an extra-crisp crust, but it can turn your hands into a sticky, lumpy catastrophe. Abide by this tidy technique to solve this problem.
Step 1. Arrange the ingredients from left to right in this order: foods you want to bread (in this case, tender chicken cutlets), flour, beaten egg, and breadcrumbs.
Step 2. With your left (the "dry") hand, turn the chicken in the flour to coat both sides, and then drop it into the egg bowl.
Step 3. With your right (the "wet") hand, lift the chicken out of the egg, shake off excess, and then drop it into the breadcrumbs.
Step 4. With your left (the "dry") hand, turn the chicken in the breadcrumbs to coat both sides. Brush off the excess crumbs, and then transfer to a clean plate.
Repeat with the remaining chicken.
30: Choosing Shrimp – Fresh or Frozen
Here's a fishmonger's secret: Those glistening, plump shrimp on ice by the seafood counter are actually less fresh than the ones bagged in the freezer section. The reason? To preserve them in transit, almost all shrimp are frozen right after they’re caught. With the exception of most American Gulf and Georgia varieties, the majority of “fresh” shrimp are actually frozen shrimp that have been thawed. Once thawed, shrimp are really only good for 2 days.
Tip: Buy the frozen shrimp and thaw them just before cooking, running them under cold water for a few minutes in a colander or sieve.