Skills

It takes just a minute, but it could save you hundreds of dollars in the future.

You don’t even need a knife.

No more dealing with pesky seeds going everywhere!

Go on, get confident.

Don't even think about cooking another steak without reading this first.

It only takes a couple of minutes of your time!

Agua fresca! Cocktails! Pickles!

It’s all about the vibes!

This is ingenious!

I’ll be doing this forever.

Don’t panic.

Don't be forced to ditch slimy watermelon.

They're full of flavor.

It's infinitely better than a bowl (or a mason jar!).

For those nights when you simply don’t have the time.

We’ll try anything to stop weeping over our onions.

It's the only thing that works for me.

Home cooks without good kitchen hoods, this is for you.

Hint: You already have it in your pantry.

It depends on a few factors.

You only need three ingredients for this fun and easy slime.

Just add a Caesar and fries.

No more bruised peaches!

It’s been passed down from generation to generation.

Drink your tomatoes.

Time to stock up!

Give those herbs a new life.

It’s the best!

Spoiler: There's barely a wrong way.

It won't last forever.

Squeaky cheese forever.

Give your basil a fighting chance.

Never toss a ramen seasoning packet again.

It’s so smart!

Your potato masher is good for more than one task.

Pepper shortage? I don't know her.

It only takes two minutes to make.

This is brilliant!

No, it’s not ketchup.

The viral trend is raising important questions.

Every summer, there are a few foods I absolutely have to eat because I’m a tomato snob (there, I said it) and refuse to eat these foods during any other time of the year. Tomato toast, Caprese salad, bruschetta, and a BLT top this list. It’s not that I don’t like these foods enough to consider them during, say, spring, but they are infinitely better when using the best ripe summer tomatoes you can find.

Smarter, not harder.

Red tomatoes aren't the only game in town.

This is so perfect for storage!

Yes, you really have to.

Meet the official cocktail of summer.

It’s so easy!

A beginner’s guide.

Never worry if the lid should be on or off again.

Spoiler: They’re all delicious.

First, let us be clear: There’s nothing wrong with a brown avocado. Avocados that are browned in spots are simply oxidized; the oxygen in the air causes the enzyme in the homemade guacamole to turn from green to brown. It’s still safe to eat, but let’s be honest — it’s not the most pleasant to look at. Who wants to eat brown guacamole, right? And yet, sometimes when you cut open an avocado, you don’t plan on using the entire thing.

Team sherry vinegar forever!

No need to ruin your nails!

It’s probably in your pantry!

No need to lose good fruit to a peeler.

A simple step with big rewards.

Everything to know about the traditional Hawaiian dish.

Would you try this?

It’s so easy!

Don't wash them until it's time to use them.

Never slice into an unripe melon again.

And you don’t have to buy anything!

It’s the best hack of the summer.

Move over Aperol spritz.

Banish soggy zucchini from your table forever.

Preserve green beans at their peak of freshness for up to three months!

It’s so clever!

Never settle for room temp again.

This is our editor's favorite for a reason.

They're not the same, but they're also not that different.

The crispy edges are everything.

It all comes down to the order of ingredients.