Food & Drinks
Skillet can teach you how to mix a better cocktail, cook a better steak, or use up that last bit of jam that's been hanging out in the jar for weeks. (We also have a lot of uses for MSG, if you're into that kind of thing.)
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Yeah, You Can Totally Make Doughnuts Out of Bisquick
Readers asked, and it turns out Bisquick absolutely fits the bill as an easy doughnut mix.
You Should Be Freezing Your Leftover Tofu
Despite what the rumors say, it's actually better than okay to freeze your tofu.
This 8-Piece Japanese Knife Set Is on Sale for $120 Right Now
The knives come with a gift box and are made with strong, high-carbon stainless steel.
It's Time Pickles Became a Common Pizza Topping
Marinated cukes are an ideal match for pizza, and they deserve a place in your pie topping rotation.
Tartiflette Is a Fancy French Cheese Dish Anyone Can Make
The name sounds elegant, but it's really just potatoes, pork, and cheese.
Use This Homemade Seasoning Mix for Better Popcorn
Make your own bespoke popcorn seasoning in seconds
The Best Way to Make a Truly Creamy Cream Sauce
You don't need more butter and cheese to thicken your cream sauce, try this trick instead.
Your Air Fryer Isn't a Toaster
You shouldn't toast bread in the air fryer, unless you like it dry and cracker-like.
Cozy Up With a Different Kind of Dumpling
Allow me to introduce you to your newest favorite comfort food.
Make These Berry Cheesecake Twists Out of Leftover Pie Crust
These little treats are the best thing to make when you've got pie crust to use up.
The Two Best Ways to Stem Kale and Other Bitter Greens
Prep your greens fast, and never gnaw on a woody kale stem again.
This Is Actually the Best Way to Reheat Fries
The air fryer holds the secret to quickly reheating and restoring your fries to their former glory.
How to Peel Ginger so You Don't Lose Any of the Good Stuff
Ginger has a weird shape, and the average vegetable peeler just won't do it justice.
19 Eggless Desserts to Satisfy Any Sweet Tooth
Explore a whole world of delicious desserts that never needed eggs in the first place.
Pre-slicing Frozen Pizza Is How You Win
Baking an entire frozen pizza is limited. Pre-slicing it opens up a world of benefits.
My Five Favorite Soy Sauces (and How to Use Them)
If you always grab the same soy sauce on the shelf, try a different bottle next time.
Fool Your Friends With This Three-ingredient Cheater’s Crème Brûlée
I don't know if I'll ever make crème brûlée the old way again.
How to Candy Nuts Without Burning Yourself Even Once
Put away the candy thermometer. This sugared nuts recipe is easy and safe enough to let your kids take charge.
Twice-fry Your Buffalo Cauliflower ‘Wings’ for the Crunchiest Crunch
Give your vegan buffalo cauliflower bites the crunchiest "skin" with this technique.
These Savory Meringue Chips Are Fat- and Gluten-Free
In case you were looking for a savory snack with a whole new texture, I made this one for you.