I am so amazed—and so delighted—that canning is becoming a hot new trend.
Thirty nine years ago—oh, gosh, it almost hurts to say that—when I first learned to can and started putting up fre...
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Elizabeth Burt—the Test Kitchen’s fittest specimen—is a marathon running pip-squeak of a woman who practically radiates healthfulness.
She is a registered dietitian and has a master of ...
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Instead of buying those expensive grill brushes—the ones that get so clogged up with carbon and grease that their bristles bend over and make them nearly useless—try cleaning your grill with leftover aluminum foil.
Save foil year round....
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Photo, above, courtesy of General Mills.
Photo of Kristen Olson, below, by Richard Swearinger
We get lots of wonderful folks coming through our Test Kitchen; today it was Kristen Olson a food editor from G...
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I love watching people in the produce department. It is like a comedy club, watching all of the techniques that shoppers use when they try to figure out if peaches are ripe, or cherries are juicy. But the most amusing action is always around...
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The only problems with strawberries as I see it is that before you can use them, you have to take off their leafy green bonnets.
Hulling strawberries is not a big deal. Sure you can just lop them off at their shoulders with a paring knife, ...
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What is the best food to make for Dad on Father’s Day?
According to my unofficial poll—a sample that consists of my three brothers, my husband and my dad—the answer to that question is BBQ RIBS.
So, to honor the belly wishes of...
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