Kitchen Tips & How-Tos

Flat, dense biscuits usually come from warm butter and one small habit with the cutter. Here’s how to get them tall and flaky.

A slow cooker can handle almost anything, but a few foods come out mushy, curdled or unsafe. Here’s what to leave out or add at the end.

Freezing ground beef in a solid brick means a long thaw. This simple trick makes it thaw fast and stack neatly.

A few simple swaps turn an ordinary boxed cake mix into a cake people think you made from scratch.

Hours of cooking can leave a slow cooker meal tasting flat. A few small changes at the start and the end bring the flavor back.

Is high just faster, or does it change the food? Here’s when to use low, when to use high, and how to switch a recipe.

Brown sugar that turns into a brick is one of the most common kitchen annoyances. Here’s how to soften it in minutes and keep it soft.

The slow cooker is the easiest way to cook, but a few common habits can leave supper watery, mushy or undercooked. Here’s what to avoid.

Some recipes say to brown meat first, others say just dump it in. Here’s what browning does and when it’s worth the extra pan.

Hate scrubbing the crock? A slow cooker liner or a few simple habits make cleanup take seconds.