tips

I first heard this great tip for partially slicing potatoes from Jonie Ashby Pritchard in her recipe for Garlic Parmesan Potatoes (which you’ll find in the new cookbook). Place a chopstick on either side of the spud when slicing through. The chopsticks will stop the knife just short of the base.

More »

Friday night is pizza night at our house, but leftovers are often soggy, especially after a spin in the microwave. Here's a tip from the folks at America's Test Kitchen: Place a nonstick skillet over medium heat and add dried oregano. Place pizza slices in the skillet and cook, covered, for about 5 minutes. More »

Have you ever wanted to "flip" the contents of your sauté pan like a pro? While we were taping a Chefs segment, we learned that Chef Ludger Szmania of Szmania's had his apprentices practice the sauté pan flip using uncooked rice in the pans. When the rice stays in the pan you're ready to move up to the real thing. More »

I subscribe to Cooks Illustrated online, and they caught my attention recently with an article on the inevitable by-product of most cooking adventures: killer food stains on clothing and table linens.

More »

I got this great tip from Carol Dearth, our Cooks co-host, who also has a great Web site at thesizzleworks.com. Spray the insides of measuring spoons or cups with cooking spray before measuring sticky ingredients like honey, corn syrup or molasses. They'll slip right out.

I can't believe I cleaned the whole thing!

More »