Need a little help in the kitchen?
While we can’t offer you another set of hands or extra counterspace, how about the next best?
Tie your apron, roll up your sleeves, and let’s go!
Photo: Olivier Kugler
Heated oil on a hot pan creates a slick, nonstick surface, guaranteeing a surefire saute.
Do it this way in three easy steps.
Step 2.Tilt the pan so the empty area is over the heat.
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Don’t throw it away!
Honey never goes bad, but it does crystalize in humid conditions.
Alternatively, remove the lid and microwave the jar in 30-second intervals, checking after each.
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That is, no double-dipping once your spoon hits your tea.
How to Make Simple Syrup
Want to sweeten your lemonade or iced tea?
Step 2.Let it cool and then add to beverages as needed.
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We told you it was simple!
Here’s how to do it to perfection.
Step 1.Pull the husks back from the corn, but leave them attached at the stem.
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Remove and discard the silks.
Step 2.Pull the husks back up around the corn.
Soak the ears in a roasting pan or large bowl full of water for 15 minutes.
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(This prevents the husks from burning.)
But if you have a cluttered countertop and 15 minutes until dinner, try this instead.
Step 1.Line up the beans so the stems all face one direction.
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That’s because simply mixing your regular coffee or tea with ice dilutes its intensity.
But it’s easy to give your icy beverage more muscle: Make it double-strength.
For iced coffee:Use 14 cup ground beans for every cup of water.
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For iced tea:Use 2 tea bags for every cup of water.
Mastering Whipped Cream
Getting soft peaksand not going too far (oops, butter!
)is easy if you adopt these three tips formaking whipped cream.
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(Save the light cream for coffee.)
For sweetness, add 2 tablespoons granulated sugar per cup of cream before beating.
Reduce mixer speed to medium-low and continue to beat until soft peaks form.
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(When you hold up the beaters, the cream should stand up, and then flop over.)
Repeat as needed until the mixture smooths out.
Instead, crack the egg on a flat surface, like a counter, to create one clean break.
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That way, the membrane stays intact, meaning no shell in your scramble.
Here’s the technique.
Step1.Hold the egg in one hand and tap it firmly on a hard surface.
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Step2.Check the break: You should see an indentation and one side-to-side crack, like an equator.
Step3.Place your thumbs on either side of the crack and gently pull the shell apart.
Any shards will stick to the membrane, not fall into the bowl.
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Taking Your Oven’s Temperature
Ovens lie.
After a while, ovens may lose accuracy, running up to 25 degrees off the set temperature.
To test yours, do these things.
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If it reads 275 degrees F, you know to regularly set the temperature 25 degrees higher.
How to Chop Garlic
Lovecooking with garlicbut hate struggling with sticky, paper-thin peels?
With these three stepstrim, crush, chopyou can prep a clove in no time.
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Step 1.Use the tip of a chef’s knife to slice off the hard root of each clove.
(This makes the skin peel away more easily.)
Step 2.Place a clove under the flat side of the knife, with the blade facing away from you.
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Slip off and discard the skin.
Rock the knife up and down through the cloves (with the tip staying on the cutting board).
Chop until the garlic is the size you want.
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But they don’t always catch the thin, soft pin bones that “float” in the flesh.
Here’s a quick way to remove them at home.
Step 1.Run your index finger along the center seam of the fillet, going against the grain.
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If there are any pin bones, you’ll feel them protruding at about 12-inch intervals.
(Pin bones grow slanted toward the fish’s head.)
The next time you pull it out to make a slaw or a salad, try this.
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Look at what else they’re great for.
Corralling recipe ingredients:Want someone else to start dinner?
Making deep-dish pizza:You don’t need a special pan to cook a great Detroit-style pie.
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Freezing cookie dough:A baking sheet’s shallow depth makes it ideal for freezing drop dough or berries.
Just slide the pan directly on top of your ice cream cartons or other level surface.
When firm, transfer the items to a container.
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Cast iron distributes heat evenly and holds heat, so it’s great for searing and frying.
Some pans come pre-seasoned.
Step 3.After an hour, leave the pan in the oven while they both cool down.
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Step 1.Sprinkle the pan with kosher salt and scrub it with a paper towel.
Step 2.Rinse the pan clean under hot water.
If you keep your cookware stacked, place a paper towel in the pan to protect its surface.
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Instead of cutting them out with a knife, simply “zip” the leaves off.
Step 1.With one hand, hold a leaf at the bottom by the thickest part of the stem.
Read on to find out how to salvage your block.
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It may take several minutes.
Here’s an easy way to handle this prickly job yourself.
Use a small paring knife to remove any remaining eyes.
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Step 3.Cut the pineapple lengthwise into wedges, and then cut out the piece of core from each wedge.
Step 4.Slice or cut the pieces into chunks as desired.
Cut-up pineapple will keep for up to 3 days in the refrigerator.
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Easy Homemade Bread Crumbs
Useleftover breadto make your own bread crumbs.
Stow bread pieces in a large plastic bag in the freezer.
Store crumbs in the freezer for up to 6 months.
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Step 1.Spoon tablespoon-sized portions of tomato paste in an ice-cube tray and place it in the freezer.
Step 2.Once solid, transfer the cubes to a plastic freezer bag.
Use your frozen cubes of tomato paste directly in recipes; no need to thaw.
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Step 3.Add batter to the pan, bake, and let cool as directed.
Try this to maintain freshness until you drop them off to the lucky recipient.
Protected from the drying air, your sweet offerings will stay moist and chewy for days.
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Softening Butter Quickly
Forget to take the sticks out of the refrigerator in advance?
Here are two ways to speed the process along when you need room-temperature butter in a hurry.
Fast:Cut the sticks into pieces and set out on a counter.
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In 10 to 15 minutes, you’ll be good to go.
Faster:Microwave the pieces on low in 20-second intervals, checking in between.
The butter is ready when it’s malleable but not mushy.
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After a year, it’s time to toss them.
Roast nuts.Roasting gives nuts more flavor.
Break a nut in half to check.
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If you should probably store them longer, freeze them.
Forfoolproof cruststopandbottom, follow our lead.
Position your pie on the lowest rack, where most ovens tend to concentrate heat.
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As the heat rises, it will crisp the bottom crust before cooking the exposed top crust.
But where do you put it?
Once it registers 165 degrees F in the thighthe slowest-cooking part of the birddinner’s ready.
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Tap off excess bread crumbs, and then transfer to a clean plate.
Repeat with the remaining chicken.
Choosing ShrimpFresh vs. To preserve them during shipping, almost all shrimp are frozen soon after they’re harvested.
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Once defrosted, shrimp are good for only 2 days.
Step 2.Place the apple cut-side down and cut off another side.
Repeat with the two remaining sides.
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Step 3.Discard the core and slice or dice the large apple quarters as desired.
Now, how about thatapple pie?
Next time, try this more sensible, one-sheet trick.
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Step 1.Fold a 12-inch-square piece of foil in half, forming a rectangle.
Step 2.Fold the foil in half again, forming a square.
Step 4.Unfold the foil and peek if the opening is the correct size by holding it over the pie.
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The foil should cover just the rim of the crust.
(If the hole is too small, refold the foil and cut out a larger circle.)
Asparagus:Thinly slice or, if slender, use whole.
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Beets:Shred on a box grater.
Broccoli:Cut into florets or finely chop.
Corn:Cut the kernels off the cob.
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Green beans and sugar snap peas:Thinly slice or use whole.
Kale and chard:Discard the stems and thinly slice the leaves.
Turnips and kohlrabi:Thinly slice or cut into matchsticks.
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Zucchini and summer squash:Thinly slice or use a vegetable peeler to cut into ribbons.
And who wants to wait for ice cream cake to soften?
Try this next time.
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Step 1.Run a chef’s knife under very hot water just before slicing.
Step 2.Glide the hot blade cleanly and easily through the cold layers.
Step 3.Rewarm the blade as necessary.
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confirm you cut all the way down to the tender fruit, past the rind’s tough middle layer.
Step 4.Slice or cube as desired.
Cut-up melon keeps in the refrigerator, covered, for up to 3 days.
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Preparing a Salad in Advance
Want tomake a saladwell before servingwithout ending up with a limp mess?
Just layer the ingredients in one large bowl.
Step 2.Cover it all with a damp paper towel and refrigerate for up to 12 hours.
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Here’s what to do next time.
Aluminum-Foil Master Class
During grilling season, foil is a cook’s secret weapon.
Here are three ways to use this marvelous multitasker.
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(For flavor, add lemon and herbs.)
Pierce the top of the packet several times before placing it on the grill.
Use as a makeshift grill brush.Aclean grateprevents food from sticking.
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Do this while the grill is hot, both before and after cooking.
To avoid charring meat or poultry, try this to ensure a rich, caramelized finish.
The tip:Wait to apply sweet sauces until the last 2 to 3 minutes of grilling.
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Your patience will be deliciously rewarded.
The trick:Thread the pieces onto two parallel skewers, which makes turning them a cinch.
Couldn’t be simpler!
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It’s quick and easy, and it can save you up to $2 a pound.
Step 1.Place a boneless, skinless chicken breast on a cutting board.
Trim any ragged edges.
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Voila!You’ll have nice, quick-cooking cutlets worthy of our baked chicken Parmesan.
Make the task simpler by trying this.
Frozen cheese is easy to drag over the holes, resulting in long, elegant shreds.
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Reviving Wilted Produce
As vegetables lose moisture, their cell walls start to sag.
That’s what turns lettuce limp and carrots rubbery.
Immersing them in water helps reverse the process (and works for fresh herbs, too).
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Here’s how to do it.
Step 1.Fill a large bowl with cold water and ice, and then add vegetables.
(Slice veggies first for maximum water absorption.)
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Soak the veggies for 15 to 20 minutes, and then dry thoroughly before using.
Removing Stuck-On Bits Without Scrubbing
No steel wool?
Try this effective, no-elbow-grease method for cleaning stuck-on food from pots and pans.
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Step 1.Fill the dirty pan almost to the rim with water and add about 14 cup baking soda.
Step 3.With a sponge, wipe the skillet clean, and then wash with soap and hot water.
Here’s a way to keep your cutting board in place.
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The tip:Keep your cutting board anchored with a cut-to-fit piece of rug pad or shelf liner.
The added cushioning also helps stabilize a slightly warped board.
Freezing and Reheating Cooked Rice
Don’t have 55 minutes toprepare brown rice?
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Or even 20 minutes for white?
Simply cook it in advance and freeze it for later.
Here’s what to do.
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(This works well with leftover rice, too.)
Pack it up.Make a batch of rice and let it cool.
Spoon meal-size portions into freezer-safe, microwave-safe containers and freeze for up to 3 months.
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Fluff gently and repeat as necessary.
Here’s an easy, mess-free way to get out every last one.
Step 2.Submerge the pomegranate in a bowl of water and gently pry it open into sections.
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Still working underwater, remove the internal membranes and gently pull out the seeds.
The seeds sink to the bottom of the bowl while the membranes float to the surface.
Step 3.Discard the pieces of skin and skim off floating membranes, leaving the seeds in the bowl.
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Step 4.Lift the seeds out of the water and transfer them to a paper towel to dry.
Refrigerate seeds in an airtight container for up to 3 days.
Make the soup in advance and do this.
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Step 1.Transfer the soup to a container and cool it in the refrigerator for several hours.
The fat will rise to the surface and solidify.
Step 2.Using a spoon, lift off the fat and then save it for sauteing or discard it.
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Reheat the soup as desired.
(The water should not come above the bottom of the colander.)
For fish:Fill a large skillet with 12 inch water and set a heatproof plate inside.
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(The water should not come above the rim of the plate.)
How to Freeze Dough
Want a recipe for avoiding holiday-baking overload?
Mix up and freeze dough ahead of time, and then bake when you need it.
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Drop cookies work best, likechocolate chip, oatmeal, and gingersnap.
Here’s what to do.
A small, spring-loaded scoop gives you nice, equally sided rounds, but ameasuring spoonworks, too.
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Step 2.Transfer the frozen balls to a freezer-safe container, cover, and freeze for up to 3 months.
Step 3.Ready to bake?
Rather than waiting 4 to 5 minutes for the temperature of the sheets to drop, try this.
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The tip:Run theundersideof the hot pan under cold water until it’s cool.
That way, you won’t need to wipe it dry.
Keep your spirits up using this easy technique.
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Step2.Fill inor “flood"the center of the cookie with more icing.
If you’re going for an ultra-sleek look, thin the icing with a few drops of water.
Step3.To fill in tight corners, use a toothpick to drag the icing outward.
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you’ve got the option to also use the toothpick to pop any air bubbles that form.
How to Prevent Potatoes From Discoloring
Preparingpotatoesin advance for gratins and mashes can be tricky.
Once peeled and cut, spuds can turn an off-putting shade of gray.
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The trick:To maintain their creamy color, refrigerate potato pieces in a container of cold water.
Fully submerged, they’ll keep up to a day before cooking.
How about one with a gaping hole?
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Use this technique for crust that’s easy as pie.
Occasionally lift the dough and flour the paper underneath to ensure the dough rolls freely.
Place one hand under the dough and use your other hand to pull the paper out.
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To easily remove an olive pit, take these actions.
Step 2.Pull out the pit and then chop or slice the olive as needed.
We have a tip for serving separate (and delicious) grains every time.
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Try this with the next cut from your butcher.
(Don’t rinse it or you’ll risk spreading bacteria from the raw juices into your sink.)
(Avoid nonstick pans, which don’t brown adequately.)
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Step 3.Season the meat just before adding it to the pan.
(If you do it sooner, the salt will pull juices from the meat.)
As the plant grows, gritty soil gets trapped between its layers.
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Here’s how to get it out of every crevice.
(The greens are bitter and tough.)
(The grit remains in the bowl.)
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Step 5.Discard the water and grit.
Fill the bowl with fresh water and repeat Step 3 and 4 until the water is clear.
Try this method with burgers and meat loaf, too.
Brown Bird Design
Rescue Your Dinner From a Scorched Pan
Ever lost track of your stovetop masterpiece?
Here’s how to salvage your meal from a scorched panandyour reputation.
Repeat for other burned areas, if necessary, and continue cooking.
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But no one wins with chocolate bits on their countertop instead of in their dessert.
Instead, start by putting the knife down.
Carefully launch the wrapper andvoila:neatly corralled pieces and zero kitchen cleanup.
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Foolproof Cookie Cutting
Want your star- and snowman-shapedsugar cookiesto cut an impressive figure?
Ensure they retain their crisp, sharp edges by following these cool instructions.
Step 3.Place the shapes on a parchment-lined baking sheet and chill again for at least 15 minutes before baking.
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Step 1.Use a sharp paring knife to split the pod lengthwise, tip to tip.
Step 3.Put the empty (but still potent!)
pod halves in a jar of sugar to make a vanilla-scented sweetener for coffee and tea.
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It’s actually all about timingand earlier is generally better.
This allows them to “bloom,” becoming toasty and richer tasting.
This applies to juicy cobblers and pies, too.
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The baking sheet catches spills and keeps pot holders sauce-free when you remove the finished dish.
For even easier cleanup, line the baking sheet with foil.
(Resting makes the dough more pliable.)
Brown Bird Design
Step 3.With both hands, hold one edge of the dough, allowing it to hang.
Inch your hands around the edge, letting gravity gently stretch the dough to the desired size.
Step 4.Transfer to an oiled or cornmeal-dusted baking sheet and add the toppings of your choice.
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It should register 165 degrees F in the thickest part of a thigh.
But if your instant-read meat thermometer is off, who’s the turkey?
Use this trick to check your thermometer’s precision.
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The dial should read 32 degrees F after about 30 seconds.
If your thermometer is inaccurate, it needs to be recalibrated.
Here are two easy methods that work for most models.
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Here’s how to do it without making a turkey mistake and getting all tangled up.
Step 2.Twist each wing so its tip tucks under the neck cavity of the bird.
(You may need to use a bit of force.)
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The weight of the bird and the tension of the wing should keep it in place.
Step 3.Season and prepare the bird according to yourturkey recipedirections.
Stock, Broth, Bouillon: What’s the Difference?
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Despite having little or no salt, it adds a complex, robust flavor to any recipe it touches.
Unfortunately, you probably have to make it yourself, as it’s rarely found in grocery stores.
Not up for the 2-hour time commitment for making stock?
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Usually just stock with salt added, use this ingredient the same way as homemade stock.
The only downside:Boxed chicken brothis a bit less rich and complex.
Lastand least desirableisbouillon: dehydrated stock formed into cubes or granules.
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In most cases, you might swap for dried herbs following this simple formula.
Use this easy removal technique, which makes fixing acitrus saladmuch more a-pealing.
Step 3.Working over a bowl, hold the orange in one hand.
The Ellaphant in the Room
Make a cut on both sides of each segment along the membrane.
Release the segment into the bowl and repeat, working your way around the fruit.
Canned Tomatoes: A Buyer’s Guide
Ever felt dumbstruck standing in the supermarket canned-tomato aisle?
Why so many choices?
Aren’t they all alike?
In short, no.
When arecipe calls for canned tomatoes, the can you reach for depends on the quality of your dish.
Here’s what to look for.
For a chunkyragu, crush whole tomatoes with your hands.
So don’t worry about the place of origin.
Here’s a foolproof way to keep sauces lump-free.
Step 1.As the pasta cooks, fill each bowl with a ladleful of hot water from the pot.
Step 2.Just before serving, dump out the water and give the bowls a quick wipe.
(Alternatively, you could warm plates, but this is easier.)
Step 3.Add your noodles and sauce, andpresto:a silky and delicious dinner.
But you may not know these three cooking tricks, which guarantee a better bowl of pasta every time.
Add a lot of salt to the waterand by “a lot,” we mean about 2 tablespoons.
Fear not: 75 percent of it will wash away with the pasta water.
Use this trick in our roasted summer vegetable pasta salad.
Make a Galette in 3 Steps
What’s a galette?
Still, you don’t want to mess up the unmessable, so use these simple tips.
Chill:Rest the dough in the refrigerator before baking to create a flakier crust.
Shape:Roll the dough on a clean, dry, lightly floured surface.
To prevent sticking, frequently slide your hands under the dough and turn clockwise.
Form:Spoon the fruit mixture into the center and then tuck the dough into 212-inch folds.
Patch only the cracks from which juices might seep out, and embrace the others for a rustic look.
Here are the best ways to keep it in business for life.
Rub with mineral oil.Rubbing down a new board with food-grade mineral oil conditions the wood.
Treat it weekly for the first month, and then monthly.
(Never wash in a dishwasher because it could warp and crack.)
Finish by rinsing the board with hot water, towel-dry, and set it upright to dry completely.
(If it solidifies, just leave it out for 20 minutes before serving.)
This one makes 16 servings.
Step 1.Add 1 chopped small shallot and 1 tablespoon each honey andDijon mustardto a 16-ounce glass jar.
(Use a pint-sized mason jar or reuse an old peanut butter or pickle jar.)
Step 3.Shake vigorously and serve.
Step 1.Whisk the eggs (2 per person) in a large bowl to break up the yolks.
Step 2.Melt 2 tablespoons butter in a nonstick pan over medium-low heat.
Add eggs and cook (don’t touch!)
until just set around the edges, about 1 minute.
Step 3.Keep pushing the eggs across the pan until still slightly runny and then transfer them to a plate.
(They continue to cook off the heat.)
Season with salt and pepper.
After perfecting the basics, proceed to learn ways toupgrade your scrambled eggsgame.
Step 2.Set a bowl of ice water next to the sink.
Here’s how to prep them for whatever you want to do with them.
Step 2.Trim the stem and peel off any blackened portions.
(If serving whole, leave the choke intact.)
When steamed, it pulls away easily once exposed.
3 Ways to Pit a Cherry Without a Fancy Tool
Considering purchasing a cherry pitter?
Try one of these multipurpose (and space-saving) alternatives.
Pry apart and remove the pit with your fingers.
Twist the 2 cut halves apart and remove the pit with your fingers.
Chopstick.With the stem removed, push the skinny end of a chopstick through the stem end of the cherry.
Fruit.Of course, you might grill stone fruits (like peaches), butthat’s not all.
Slice pineapple into spears and grill over direct heat until caramelized.
Charcoal Briquettes vs.
But what’s the difference?
Charcoal briquettesare the pillow-shaped nuggets you see at most backyard barbecues.
Lump charcoalis formed by burning trees, logs, or chunks of wood to eliminate the water inside them.
Getting Into the Zone
Your grill can do so much more than churn out burgers.
It can cook an entire mealsay, steak, vegetables, and even breadall at the same time.
Just go through this.
Step 1.Light the coals and let them burn for at least 10 minutes.
You know they’re ready when they’re glowing and covered with light gray ash.
This is your hot zone, for direct-heat grilling.
Step 3.Spread the remaining coals in a single layer over the center third of the grill grate.
This is your medium-heat zone, for indirect grilling.
Step 4.Leave a third of the grill grate coal-free.
Step 5.Attach the top grate and get grilling.
Easy Homemade Ice Pops
Who needs special molds?
Check out thesepopsicle recipesand follow these simple steps.
Step 3.Insert a stick into the center of each pop, and then chill the pops until completely frozen.
Here’s the simplest way.
Step1.Insert the edge of a sharp knife into the fruit right at its seam.
Step3:Pop out the pit with your thumb.
Here’s how to make some.
Step 1.Fill ice-cube trays two-thirds full with chopped herbs, and then cover with oil or melted butter.
Herbs:For a subtle, fragrant note, toss a hearty herblike thyme or rosemaryin with the broth.
Mustard:Give your gravy bite by whisking in a dollop of Dijon or whole-grain mustard at the end.
