Kitchen Tips & How-Tos

No eggs and a cake to bake? These pantry swaps work in many recipes, especially quick breads, muffins and brownies.

A soupy casserole is one of the most common baking letdowns. Here’s what causes it and how to get it thick and sliceable.

Lumpy, gluey or bland mashed potatoes usually come down to a few small habits. Here’s how to get them creamy every time.

Assembling a casserole ahead saves a busy evening or holiday morning. Here’s how to do it so it bakes up perfectly.

The same piece of beef can be tender or chewy depending on how you slice it. Here’s the simple trick restaurants use.

Undercooked chicken is unsafe and overcooked chicken is dry. Here’s how to know exactly when it’s done.

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.