How-Tos

Never stare blankly at a stick of butter again — these are the butter measurements that actually make sense

Your meatballs don’t need a structural engineer — just these six simple fixes

Your grandmother’s cast iron lasted decades because she knew these storage secrets. Do you?

Have stubborn shells have been ruining your deviled eggs or Sunday breakfast? These techniques will change everything

High above or down below? Learn about the difference between broiling and roasting — and how to achieve success with each.

You can make a thick and velvety gravy, even without cornstarch. These are your best options.

It’s easier than most home cooks think to make tightly-closed burritos — the answer lies in proper wrapping technique

That stainless steel pan isn’t trying to ruin your dinner when everything sticks to it — it’s just waiting for you to learn how to preheat it

The difference between sad, watery beans and the rich, velvety ones that make you close your eyes in satisfaction is simpler thank you think

This isn’t about which is better — it’s about knowing when your soup needs the glossy translucence of cornstarch or the hearty stability of flour

When the lights go out but dinner must go on — your gas stove might save the day with a match (and some courage)

Salads might be healthy, but let’s be real — they’re just sad piles of leaves until that perfect dressing comes along

Removing that stubborn membrane from beef short ribs is basically a wrestling match where your fingers always lose — until you figure out how to do it properly

I’ve poked, prodded, and sacrificed more burgers than I care to admit — learn from my mistakes and do this instead

All those years I meticulously soaked beans overnight and withheld salt like some kind of kitchen puritan — turns out my beans were suffering in silence while I followed all the wrong rules

Turns out your grandmother’s greasy fingers were the original non-stick technology — and probably healthier than that aerosol can in your pantry

There’s a magical moment in ice cream making when the churning hits just right — I call it the soft-serve sweet spot

That block of cheddar in your fridge isn’t immortal — despite what my midnight cheese cravings try to make you think

It’s called tomato soup — not tomato juice — for a reason. These eight tricks will help you thicken tomato soup when it comes out too thin.

Sloppy Joes should be, well, sloppy — not soupy. Here are a few things to try if your sloppy Joe sauce turned out way too thin.

Your slow cooker dish turned out too thin? Here are a few quick, foolproof fixes that’ll get you back on track.

I’ve spent years perfecting pasta nests while my personal trainer not-so-silently judges my obsession. Here’s the scoop.

Should you use the factory pre-seasoning, or should you spend a day stripping it off and seasoning the pan from scratch?

Learn to measure shredded cheese like a boss. We did the math for you so you can focus on the cooking.

You’d think picking a skillet would be simple — until you’re standing there like Goldilocks, wondering if 10 inches is too small, 14 inches is overkill, and if your stovetop can handle your pan-sized dreams

Sausages are great for breakfast, lunch, and dinner. They can also make you sick if they’re undercooked. So here’s how to tell if your sausages are done.

A broken roux can leave any home cook in panic. But don’t toss it just yet — it’s easier than you think to turn it around.

Turns out the real kitchen drama isn’t about fancy pans or knife skills — it’s about choosing between silicone and wooden spoons

Yes, they stick and they don’t clean as easily as non-stick pans do. Even so, stainless steel pans are not as hard to use as most folks make them out to be.

When life refuses to give you lemons, don’t fret. This list of lemon juice substitutes for your apple pie is sure to help.