put the milk in a jar, screw on the lid, and shake, shake, shake until the volume doubles. Then microwave your froth for 30 seconds, and presto
Eggs are still good beyond their sell-by date, but how long exactly? The amount of air inside an egg increases
microwave a plate or container of leftovers—say, spaghetti mixed with tomato sauce—that it never seems to cook evenly
Cutting corn off the cob—especially in large quantities—can be a tedious task. You’ve got to steady the cob, and the kernels end up going everywhere
If you’re still breaking up ground meat with a spoon or spatula, let us be the first to tell you: there’s a better way! Instead
Nearly all of them left us in tears . But by combining two methods, we can now chop tear-free. First, put your onion in the freezer for about 30 minutes
If you’re peeling a clove or two of garlic, nothing beats the old classic method of cutting off the root ends with a chef’s knife, putting the clove
If the only thing you make with your waffle iron is waffles, you are missing out. You can cook an entire breakfast with this handy gadget
Parchment paper is great for—and sometimes critical to—baking. But while it’s easy to lay down a piece on a baking sheet
Fresh ginger is oddly shaped, so cutting it can be both difficult and wasteful. Try this method instead: First, wash the skin
A knife is almost always the best cutting utensil, but not when it comes to soft cheeses. The cheese always ends up sticking to the knife
You probably know about putting baking soda in your fridge to keep it smelling fresh, but baking soda can also deodorize garbage disposals, garbage cans