Kitchen Tips & How-Tos

Almost every fridge has an egg tray in the door. So why do food-safety experts say not to use it? Here’s where eggs actually last longest.

A pinch of baking soda keeps green beans bright green, but it comes with a catch. Here’s what it does, why grandma used it, and a better way to keep them green.

You thawed too much chicken or ground beef. Can it go back in the freezer? The answer depends on how you thawed it. Here’s the simple rule.

Restaurant fries are crisp outside and fluffy inside. A splash of vinegar in the blanching water is one of the easiest ways to get the same result at home.

Frozen shrimp often leave a pinkish liquid as they thaw. It’s not blood. Here’s what it is, when it’s fine, and the signs that shrimp have gone bad.

A spoonful of baking soda in the egg pot is an old trick for easier peeling. Here’s how it works, how much to use, and the method that peels best of all.

After the holiday meal, how many days do you have to eat the turkey? Here’s the safe answer, how to store it right, and how long it keeps in the freezer.

You open a package of ground beef and the middle is gray. Did the store sell you old meat? Usually not. Here’s why it happens and how to tell when beef really has gone bad.

Sliced apples start turning brown within minutes. Here’s the simple reason why, and five easy kitchen tricks that keep apple slices looking fresh for lunch boxes and party trays.

A non-stick pan is the easiest pan in the kitchen and the easiest one to ruin. Most pans that “stopped being non-stick after six months” were not defective — they were used for one of these. Five things that take years off the coating, and what to cook them in instead. 1. A Steak A proper sear needs the pan somewhere near 450 to 500°F. Non-stick coatings start breaking down around 500°F and release fumes above that. You will also not get the crust you wanted. The coating is designed to stop food gripping the surface, and browning needs food …