We make the mistakes in the kitchen, so that you don't have to.
We love thinking outside the box when it comes to finding the perfect solution for an odd job in the kitchen. Today, we’re teaching your old tools 3 brand-new tricks. http://bit.ly/17nUagg
We love thinking outside the box when it comes to finding the perfect solution for an odd job in the kitchen. Today, we’re teaching your old tools 3 brand-new tricks. http://bit.ly/17nUagg

We love thinking outside the box when it comes to finding the perfect solution for an odd job in the kitchen. Today, we’re teaching your old tools 3 brand-new tricks. http://bit.ly/17nUagg

Cook’s Tip of the Day: Shred and salt cabbage to draw out extra moisture. This helps for crisp cabbage salads and coleslaws.

Cook’s Tip of the Day: To wash fruit, spritz a diluted vinegar solution (1 part vinegar, 3 parts water). Rinse. It removes 98% of bacteria.

Cook’s Tip of the Day: Recipes often call for volume measures of salad greens. We found that for all greens, 1 ounce = about 1 cup lightly packed.

Fearless Frying 
Take the guesswork out of determining when frying oil is hot with this kitchen trick. Simply place a kernel of popcorn in the oil as it heats. The kernel will pop when the oil is between 350-365 degrees, just the right temperature for deep frying.
Fearless Frying 
Take the guesswork out of determining when frying oil is hot with this kitchen trick. Simply place a kernel of popcorn in the oil as it heats. The kernel will pop when the oil is between 350-365 degrees, just the right temperature for deep frying.

Fearless Frying 

Take the guesswork out of determining when frying oil is hot with this kitchen trick. Simply place a kernel of popcorn in the oil as it heats. The kernel will pop when the oil is between 350-365 degrees, just the right temperature for deep frying.

Cook’s Tip of the Day: A defect in the starch structures of Arborio rice, called chalk, is responsible for risotto’s characteristic bite.

Cook’s Tip of the Day: Give your garlic a longer shelf life. Avoid storing it in the refrigerator, where it will soften and deteriorate more quickly.

Cook’s Tip of the Day: Grilled corn is done when the husk picks up the dark silhouette of kernels and pulls away from the tip of the ear.

Cook’s Tip of the Day: Don’t judge a strawberry by its color. As a non-climacteric fruit, it may darken once harvested, but will not sweeten.

Cook’s Tip of the Day: Kosher salt is the ideal choice for brining. Its large, airy crystals dissolve very quickly in water.

Cook’s Tip of the Day: Wait for butter to stop foaming before sauteing. It means that water has evaporated, and the butter is hot enough for cooking.

Cook’s Tip of the Day: Frying oil can be reused. Filter the oil with a fine mesh stainer and refrigerate. Oil used to fry protein should not be reused.

Cook’s Tip of the Day: Add butter before milk in mashed potatoes. Otherwise, water in milk will combine with potatoes’ starch, making them gummy.

A Smarter Way to Store Flour
The best way to store flour is in a wide-mouthed plastic container with an airtight lid. When you need to measure, simply dip the cup into the flour and then sweep the overflow back into the container with a butter knife or icing spatula. Here are more cooking tips.
A Smarter Way to Store Flour
The best way to store flour is in a wide-mouthed plastic container with an airtight lid. When you need to measure, simply dip the cup into the flour and then sweep the overflow back into the container with a butter knife or icing spatula. Here are more cooking tips.

A Smarter Way to Store Flour

The best way to store flour is in a wide-mouthed plastic container with an airtight lid. When you need to measure, simply dip the cup into the flour and then sweep the overflow back into the container with a butter knife or icing spatula. Here are more cooking tips.