Our Top Ten Tips of 2016
Photo by Chelsea Kyle, Food Styling by Anna Stockwell1/1010. The English Trick to Faster-Cooking Potatoes
Turns out the trick to lightening-fast weeknight dinners lies in a common piece of British kitchen equipment.
Linda Xiao2/109. How to Never Get a Bitter Cucumber Again
After you read this, you'll never take cucumber ends for granted.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone3/108. Why Cold Meat Cooks Better
Thinly slicing beef, chicken, and bacon for stir-fry, cheesesteaks, and beyond is easier and cleaner after a short stint in the cooling tank.
Photo by Chelsea Kyle, food and prop styling by Ali Nardi4/107. Why You Should Cook Your Rice Like Pasta
You'll shave at least 10 minutes off the cooking time and you'll never scorch the bottom again. (Bonus tip: You can also cook your pasta like rice.)
Photo by Chelsea Kyle, Food Styling by Kat Boytsova5/106. You're $.50 Away From Better Pie Pastry
If you want an evenly baked crust, it's time to make some change.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks6/105. Long Thyme, Clean Stems
Never pick each teeny tiny leaf off again. There's an easier way to get the most out of everyone's favorite herb.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks7/104. How to Make #WeeknightGnocchi a Reality
A genius hack for piping and portioning makes these pillowy dumplings an any-night-of-the-week possibility.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova8/103. The Key to Crispier Chicken Wings
For faster, crispier, easier wings, it's all about the skewer.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell9/102. Why You Should Treat Cakes Like Steaks
Taking their temperature ensures cakes come out perfectly cooked and beautifully moist every time.
Photos by Charles Masters10/101. Bigger is Better
If you find yourself with a crowded cutting board after chopping one onion, this tip is for you. A bigger board will make prep easier, slicing less stressful, and cooking more enjoyable.
