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Everyone knows storing cookie batter in an empty paper towel roll is one trick for well-shaped round cookies, but what do you do if you want square Christmas cookies? We've got a "Better Way" tip for that.
To peel a kiwi without damaging it, you can use a knife or a peeler, but using this everyday utensil leaves the peeled fruit smooth and rounded instead of beveled.
Touch your eyes or nose after handling fresh chiles, and watch out! Not any more: A common pantry staple helps to remove those irritating oils much better than soap alone.
Julissa Roberts demonstrates how to get that classic baked Alaska dome shape, how to whip up a billowy meringue, and how to top and brown this dramatic dessert.
Learn how to make a simple and versatile brittle that you can customize with nuts, seeds, or spices for a perfect holiday gift.
Use this tip to keep your pasta piping hot and to prevent it from drying out before you bring it to the table.
If you love kebabs (and who doesn't?) but hate the way cubes of meat tend to slip around, this tip is a keeper. Double up on the kebabs for evenly cooked meat and veggies that stay put and never slip.
Don’t miss out on a great burger and steak topper! It IS possible to keep grilled onions intact, thanks to this simple tip. And all you’ll need are some small metal poultry lacers or skewers.
Cooking teacher Eileen Yin-Fei Lo takes us shopping for essential Chinese ingredients
Fried in a fluffy batter and served with roasted tomato sauce, these stuffed poblano chiles are a Mexican Classic. In this video, Shelley Wiseman demonstrates Maricel Presilla’s recipe for Chiles Rellenos.
Out for just a few minutes in a hot kitchen, pie dough can end up soft, sticky and nearly impossible to work with. This tip shows you how you can keep the dough cool and easy to work with so you can bake sweet summer pies all season long.
You can’t beat fresh sweet corn on the cob. But picking all the little bits of silk off can be a pain in the neck―and turn a quick side dish into something time-consuming. Learn a reader’s trick for removing that annoying silk in seconds.
Danielle’s looking for a summery alternative to Italian eggplant parmesan, and Sarah’s got a recipe that really stacks up.
Sarah shares her one of her favorite ways to preserve eggplant. She’ll teach Danielle how to score, salt, and roast eggplant in the oven and how to fire-roast eggplant over a burner. Then the pair make a Baba Ganoush so good, they double-dip.
Sarah started her eggplant seeds weeks ago, and now she’s ready to put them in the ground--with a little help from Danielle. In this video, Danielle shows Sarah how to support her plants and protect them against dreaded flea beetles.
Danielle teaches Sarah the “shininess test” to determine whether or not her eggplant is ready to pick and explains why she needs gloves and shears to protect her skin during the harvest.
Sarah and Danielle head into the garden to give Sarah’s somewhat disappointing eggplant crop a phosphorus boost. Danielle also shows Sarah how to help her yield along with some hand-pollination.
Mark Scarbrough and Bruce Weinstein demonstrate how to make this lush, creamy frozen Italian dessert.
Learn how to get the most meat from a lobster without a lot of fuss.