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How to Use a Crock-Pot

How to Use a Crock-Pot

A Crock-Pot takes up a lot of counter and cupboard space, but it's convenient and doesn't take a lot of headspace. This no-brainer is one of our favorite cooking methods when it gets chilly outside because it's ideal for comforting soups, stews, beans, and heavy, cheap cuts of meat that turn tender after receiving the low-and-slow cooking treatment. While it may not be rocket science, you can mess it up. So remember these tips and get simmering. READ MORE

How to Cook Cabbage

How to Cook Cabbage

Don't just boil cabbage and conjure that aroma of wet, dirty socks. Instead, roast, grill, steam, sauté, microwave, or do it raw. Here's how. First you have to prepare the cabbage to be cooked. READ MORE

How to Clean Cast Iron

How to Clean Cast Iron

  People rave about the benefits of their cast iron skillet: Oh, the heat retention! The stovetop and oven flexibility! The dietary iron! The nonstick surface (after seasoning)! But then there's the cleaning, a task which stirs up conflict faster than a Hillary-Trump presidential debate. Cleaning your cast iron doesn't have to be so tricky. Here's how: READ MORE

How to Soften Brown Sugar

How to Soften Brown Sugar

It happens all the time: You peer into your cardboard box of brown sugar and find brown concrete instead. When you tap that solid mass with your measuring spoon, it's like mining for gold with a pickax. Ugh. But you must make those cookies. READ MORE

The Basics: How to Make Cranberry Sauce

The Basics: How to Make Cranberry Sauce

With all the heavy, savory, creamy food at Thanksgiving, the tart bite of cranberry sauce is essential. You may not want to nosh on a bowl of cranberry sauce by itself, but a little dab beside the stuffing and turkey lifts the entire meal. While you don't need extra stress when cooking this big meal, you don't want that wobbly canned cranberry sauce mold either. Good thing making a delicious, orange-scented, and not-too-sweet cranberry relish is so easy, you don't even need a recipe, certainly not a complicated one. Here's a simple, memorizable method that turns four ingredients into the perfect condiment for your holiday bird. When you're ready to move on and tackle something a bit more complex, check out the recipes below. READ MORE

The Basics: How to Make Roasted Chicken Breast

The Basics: How to Make Roasted Chicken Breast

Bone-in, skin-on chicken breast roasted (plus how to make a simple sauce by deglazing) READ MORE

How to Make Ranch Dressing

How to Make Ranch Dressing

Every home cook has an arsenal of tools and tricks in the kitchen that come in handy time and time again. Creating a good ranch dressing is one of those skills, whether you need it for your hot wings, chicken fingers, crudités, buffalo shrimp, or of course, your salad. READ MORE

The Basics: How to Make Chocolate Mousse

The Basics: How to Make Chocolate Mousse

It’s not often that you run across a homemade dessert that can be made easily and on a whim. Most recipes will have you waiting for the oven to preheat and tracking down that cake pan you haven’t used in ages. Chocolate mousse, on the other hand, asks that you bring little more than a few bowls and a readiness to whisk—no tiresome baking, sifting, kneading, or frosting. This is one of those rare desserts that can be made easily on a weeknight: it calls for a mere three ingredients and takes hardly any time to prep. Because it’s so barebones, you’ll want to make sure that you’re using high-quality ingredients, especially when it comes to the chocolate. When you dig into the finished product with a spoon you’ll understand why: this mousse is first and foremost a vehicle for all of cocoa’s complexities, set afloat by a quiff of air. READ MORE

How to Make French Toast

How to Make French Toast

Breakfast with flair. READ MORE

6 Foolproof Tricks and Tips for Making Perfect Caramel Every Time

6 Foolproof Tricks and Tips for Making Perfect Caramel Every Time

Caramel is one of the most delicious (and most frustrating) dessert components that tastes infinitely better if you make it at home. But you have to be really careful as caramel is quick to burn and very easy to ruin in only a matter of seconds. READ MORE