How To

Here's how to cut it the proper way.

This step-by-step guide will set you up for success.

You might never buy them from the store again.

You can toast coconut on the stovetop, in the oven, and even in the microwave!

Read more to learn how to shred cabbage properly.

A fancy name for a simple technique!

After realizing we spent $500 on hand soap in a year, I said "never again."

Here’s how to separate wings into pieces with just a knife and a cutting board.

It's significantly more cost-efficient — if this is the kind of thing you don't mind spending your time on.

When cooking clams at home, one thing that can pose a challenge is getting the sand out of the shells. Crunching into gritty clam is enough to ruin anyone's meal!

It’s just one of those skills that’s very handy to have when the moment arises.

Peeling and deveining shrimp isn't hard. Here's how to do it, exactly the way I was taught at culinary school.

Does prime rib sound intimidating or scary or all-too grownup? Let us help you get over it.

It only requires two little ingredients you already have in the pantry.

The magic happens while you do nothing! Or rather, something (anything!) else!

Against all odds, yes, it works.

Here's how to take the temperature of your turkey and make sure that it's arrived at the safe internal temperature for eating.

This is a foolproof method for melting chocolate in the microwave

Good golly, is that turkey frozen *solid.* Here's how to make sure it's ready in time for your holiday meal.

The secret for successful holiday baking? Always be prepared.

Learn how to slice your brisket into tender morsels.

How you eat a persimmon depends on the variety.

The best way to peel pearl onions is also the easiest and the fastest.

An easy, step-by-step guide.

Here's how to easily open the festive fruit without making a mess.

This is the proper way to open your bottle of bubbly!

Like the boxed stuff, but so much better. Here's a step-by-step recipe that shows how to get the taste you crave on Thanksgiving and beyond.

Learn some of the most common ways that recipes ask us to cut, slice, and dice carrots.

Because you deserve pie perfection.

A refresher for Brussels sprouts season.

Plus, how to save it if it seizes.

This basic chicken breast technique gets meal prep done faster!

Kind of a game-changer.

Yes, you can — and should — freeze carrots. Here's why and how.

Cut down on food waste and always have Brussels on hand for tasty recipes.

See how it's done with our step-by-step photo guide.

It can be daunting to face a butternut squash. Learn how to peel and prep butternut squash in three easy steps in this guide and video.

Try these two easy ways to core any kind of apple — all you need is a paring knife.

Whether you're using a Roma tomato, supermarket staple, or heirloom variety, learning how to dice a tomato properly is key to making salads, salsas, and much more. Get expert tips in this step-by-step visual guide.

Safely slice your squash into boats or rings with these two easy methods.

You'll always have meals ready to go with these tips.

Cue all the summer salads.

Noodle mush, no more! Here’s how we make perfect rice noodles for dishes like pad thai, pho, and spring rolls, plus a few extra tips. Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking. Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us).

Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use. Blanching is a classic technique that involves quickly cooking food in boiling water then dunking it in ice water to stop the cooking process.

It's easier than you think to make this restaurant favorite.

A cross between a taco and a quesadilla, these quesatacos are filled with melty cheese and delicious shredded beef.

Follow our step-by-step guide to cut apples for snacking and baking.

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so haunting that I had to eat several more just to fix it in my mind. Well, I’m in trouble now because I just discovered how to make these little cheese puffs. With their addictive cheesiness? They are super easy to make at home.

You're going to really love this technique!

Natural cleaners are effective, free of toxins, and affordable — if you make them yourself.

It instantly upgrades anything it touches.

Two ingredients will solve your baking emergency in a pinch.

Stir-fries don’t have to mean just vegetables and rice — they can mean noodles, too! In fact, noodle stir-fries are one of my favorite weeknight comfort foods. Whether made with lo mein noodles or rice noodles, these stir-fries are quick to prepare, and serve as the perfect backdrop for everything from sliced chicken breast to tender bok choy.

This method is foolproof.

A fresh and flavorful sauce to memorize.

If you're cooking Thanksgiving dinner for just two, you can easily whip up mashed potatoes without making a Thanksgiving-sized pot-full.

Inspired by a beloved gas station staple, this breakfast pizza has everything from hash browns to eggs on top!

Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable.

Yes, it's possible!

Prepare to fall in love with the oh-so-simple pan sauce.