1. Parched? No problem. How many times has this happened to you? You start to bake a cake, then realize that you don't have any parchment paper to line the pan. Use a coffee filter instead! Grease an eight-inch cake...
We peel back the layers to help you wrap your head around cooking with cabbage. 1. Drop some acid. To keep red cabbage vibrant when boiling or braising, add a generous splash of vinegar or lemon juice to the water....
1. Keep it damp and sweet. Corn is sweetest fresh off the stalk. Once picked, the sugars in the corn begin to convert to starch almost immediately. To maintain its sweetness, wrap unhusked cobs in a damp paper bag,...
Pomegranates pack a powerful nutritional punch. Not only are the seeds full of calcium and phosphorous, but they also help fight aging. Pomegranate juice is extremely potent as well, with three times the antioxidants of red wine or green tea....
Your pasta predicaments: Solved! 1. When you're making soup, size does matter. Soup noodles should always be shorter than your spoon. Noodles too long? Steven says: Roll uncooked spaghetti in a clean towel. Holding one end in each hand, run...
Your spud problems solved in 4 quick tips!(Have a quick kitchen tip of your own to share? Tell us about it and you could win big!) 1. An apple is a potato's best friend. Storing an apple with your potatoes...