Kitchen Tips & How-Tos

Dry, powdery spots on top of a dump cake come from one common mistake. Here’s how to get a golden, buttery top every time.

Thawing chicken on the counter is a habit many of us grew up with, but it isn’t safe. Here are the three safe ways.

Budget cuts like chuck and round can be just as tender as the expensive ones. It’s all in how you cook them.

Your recipe needs softened butter and it’s still hard from the fridge. Here are three quick ways to soften it without melting it.

Baked chicken breast doesn’t have to be dry and stringy. These simple steps keep it juicy and tender.

Gray, steamed ground beef instead of browned and flavorful? It usually comes down to one or two small habits.

Lumpy gravy is usually caused by one thing. Here’s how to make it smooth every time, and how to rescue it if it does go lumpy.

Rubbery, dry scrambled eggs come from high heat. Here’s how to make them soft, creamy and fluffy every morning.

Freezing saves money and time, but some foods come out mushy, grainy or watery. Here’s what to freeze and what to skip.

Crushed crackers, fried onions and bread crumbs can turn soggy fast. Here’s how to keep them golden and crunchy.