Skills

Why pay for pre-cut?

The right slice can make or break your next brunch.

When summer grilling season approaches, it’s fun to explore all sorts of tasty cuts of meat. Though grilled hot dogs and grilled burgers will always be great go-tos, pork ribs are always a treat. Low and slow cooked pork ribs are great for a backyard BBQ, especially when served with fun sides like bacon BBQ baked beans and classic potato salad.Let’s take a look at the two most commonly sold types of ribs: baby back ribs and St. Louis-style spareribs.

Here's a hint: There's no corn in it.

It’s faster and easier.

Slurp’s up!

Your future self will thank you.

Never make a subpar pizza at home again.

Because it's officially slow cooker soup season!

Choosing the right cut can make or break the dish.

“Definitely doing this next time!” one commenter wrote.

It's easier than you might think and takes almost no time.

The cloves stayed perfect for over a month.

Cook bacon like Snoop Dogg.

A brief history of America’s favorite condiment.

They stay crunchy-fresh for over two weeks.

It makes such a big difference.

No soggy crusts here!

I could eat a whole pan of these gooey treats.

Add these two ingredients and you'll never look back.

Mind = blown.

Relief for jalapeño hands is right in your pantry.

Plus, we've got perfect recipes to get started.

Brown sugar is the sticky, fragrant sweetener that adds moisture and flavor to so many of our favorite baked goods, from chocolate chip cookies to banana bread. But if you find yourself staring into an empty box, don’t fret — you’ve likely got everything you need to make brown sugar from scratch. So whether you need a cup or a pound, or light or dark, you’re just two ingredients away from it. Here’s how to make brown sugar at home.

This two-step method won, hands-down.

An easy, step-by-step guide.

Here's everything you need to know.

You’ll never boil it again.

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

Eat them like nachos.

Take yours to the next level by doing these three things.

It’s super simple!

It’s game-changing.

Juicy and tender.

It was unbelievably creamy.

Let your oven do all the work.

Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren’t just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor. But oftentimes, you need to prep the meat for the best results! From a long, slow cook to the power of a brine, here are six ways to get the job done. Pounding softens and tenderizes meat, making it easier to cut and eat.

Grab some milk — things are about to heat up.

We're never going back.

Plus, what to serve.

Because we all have those days.

As much fun as it might be to send a cork shooting over people’s heads and showering your guests with fizzy booze, there is another way to open Champagne and sparkling wines. A better way. Follow this easy, step-by-step guide on how to open a bottle of bubbly without accidentally poking your eye out! There’s a lot of pressure pent up inside that bottle of Champagne.

Find it in the freezer aisle.

And when to use it.

They truly blew us away.

It uses the most surprising pantry snack.

The time and money of culinary school isn't worth it for everyone, but there are certain things that anyone can put into practice at home.

You know the joy of tearing apart a dinner roll to have tufts of steam pour out of it, because it’s still warm from the oven? You can enjoy that same feeling every day until the rolls run out with three simple methods for reheating leftover dinner rolls, whether they’re store-bought or homemade. Our favorite rule for reheating leftovers applies here (reheat the food in the way it was prepared), so into the oven your rolls should go for reheating.

There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.

If you’ve ever intentionally or accidentally left a soup or stock in the pot overnight, you’ve probably wondered if it is still safe to eat after reheating. Harold McGee had the same question, especially when he heard about the food writer Michael Ruhlman’s practice of using stock from a pot left out all week. He talked to a food safety expert to find out if reboiled stock is still safe to eat when you leave it out for one night — or even several days.

How can you tell if something is done if you can’t take a peek inside while it’s actually cooking? When it comes to bread, there are actually a few ways to make sure your lovely loaf is perfectly baked, every time! To see if your bread is done, insert an instant-read thermometer into the center of the loaf. (If you go at an angle and through the side or bottom, you can minimize the visual evidence!) Most breads are finished baking at about 190°.

The hefty price tag, explained.

O charcuterie tree, O charcuterie tree!

You don't even have to roll dough!

This is such a smart hack.

It was like they were fresh out of the oven!

Everything you need to know.

Spaghetti squash is a perennial favorite here at Kitchn. We love its versatility — this squash is good for so much more than faux spaghetti noodles. But whether you’re planning to make spaghetti squash chicken Parm or broccoli and cheese spaghetti squash casserole, you have to prep it first. Cutting a spaghetti squash the right way isn’t hard, as long as you have the right tools and technique.

It’s time to drop the three-part setup.

You’ve probably read in recipes and heard again and again that you should slice steak and other cuts of meat against grain. But what exactly is “the grain,” and why is it so important to slice against it? Oh, and how do you even know what it looks like?The grain refers to the direction that the muscle fibers are aligned, and it is important to cut against it so that your meat is easier to chew.

It's probably hiding in your pantry!

Nope, it’s not in the baking aisle.

Kneading or rising? Never heard of them.

Like a dump cake, but even easier.

We're so surprised by this!

Are you doing it wrong?

Do you know off the top of your head?

You don’t need an excuse to treat yourself, but the holiday season is definitely a great opportunity for special meals. Enter: the prime rib. Although this cut of beef, also called standing rib roast, is available at most butcher shops and even some grocery stores, for many of us it remains an order-out or once-a-year indulgence.

You'll want to make sure to get it right.

A lot of the methods were great, but only one rated a 10/10.

Don't deal with messy bacon packaging — try this instead.

Baking is one place where you don’t have a lot of wiggle room. Read a recipe wrong or try an ingredient substitution, and the results can become very unpredictable. So when a recipe says to “whip to firm peaks,” you know we want to get it right! Here’s a visual guide to help us out. The stages of “peaks” is the same for beating egg whites or making whipped cream. In this guide, we’re using whipped cream.