Get your knives professionally sharpened! You may have a steel or a sharpener at home, but once a year, get a pro to revive those knives. Your chopping will get faster, more precise—and, believe it or not, safer.
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Buy a better ice cube tray! The ice cubes that come out of the dispenser in your fridge? They’re watering down your cocktails. Cubes made in silicone ice trays are denser and keep your Bourbon cold for hours (or, you know, however long it lasts).
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Master the quick-pickle! Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables. Wait 20 minutes. Eat.
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Write in your cookbooks! Could soup have used more tomato? Chicken needed ten more minutes in the oven? Make a note of it and you’ll never make that mistake again.
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Treat your herbs like flowers. There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.
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Buy an instant-read digital meat thermometer! The quickest way to ruin a perfectly marbled $25 steak? Cutting into it to figure out if it’s medium rare.
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Reduce the heat of chiles by removing the seeds. Make four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.
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When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
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Don’t be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
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When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
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Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish.
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Cooking pasta? Remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
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Our summer weekly deals are back! Check out our weekly flyers posted each and every week, starting on Monday running through Sunday. Each week we highlight and feature a new set of products with super deals, steals, exclusives and more!
Don’t forget to check out our exceptional summer recipe featuring one of our delicious, yummy and incredibly flavorful Do You Bake? products
Making summer delicious!
Click here to head on over to our Summer Flyer –
Starting June 19th where we feature delicious FUDGE mixes, peach inspired creations and more!
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Use a cake tester to test the doneness of fish, meat and vegetables. It’s our secret weapon — we use it in the kitchen to test everything.
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If you don’t have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
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Taste what you make before you serve it. It’s amazing how people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
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Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
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Buy fruit at its peak at a farmers market and freeze it in an airtight container so you can enjoy it year round.
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To help keep onions together while dicing, do not remove the root. Slice off the pointy stem, then cut the onion in half through the root; peel. Put each half cut-side down; make horizontal cuts parallel to the board. Make vertical cuts, starting close to the root end; do not slice through the root. Holding the root end, slice across the vertical cuts; the diced onion will fall away.
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Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
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When cooking eggplant, we like to use the long, skinny, purple Japanese kind because you don’t have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
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For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
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Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. You can get a soggy salad because of this.
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Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time.
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When grinding your own beef for burgers, grind in some bacon.
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Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.
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When a recipe calls for lemon zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
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Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it’s metal) in the oil first. That way the egg won’t stick to it. Add the egg and fry it quickly, until it gets “puntillitas,” or slightly browned edges. Then, remove with the hot spatula.
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Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
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Prolong the life of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
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Keep flavored vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.
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Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
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