Skills

If there’s one time I always wish for leftovers, it’s when I make biscuits. In fact, a good strategy is to always make extra so you never have to worry about that problem. But once you’ve had your fill of them reheated with a generous spread of butter or fruit jam, try one of these clever ways to use up leftover biscuits instead.

You can use them for more than your breakfast bowl.

Plus, how to get the perfect snap.

Here’s what you need to know.

Learn how to slice your brisket into tender morsels.

Even Congress is up in arms.

The winner was a surprise.

It’s shockingly simple.

There’s more to honey than just bees.

It’s just as important as the cheese.

Hint: two of them are the same!

You’ll never waste time hunched over the trash again.

We can’t pick a favorite.

I guarantee it’s already in your spice cabinet.

Salt is one of the key ingredients in the pickling process, but does it matter which salt you use? Can you just use the salt that’s already in your pantry? Some recipes call for something called “pickling salt” — what makes pickling salt special? Here’s what you need to know. Pickling salt — sometimes called canning salt or preserving salt — is pure granulated salt (sodium chloride).

I guarantee it’s already in your spice cabinet.

They’re both great — but they're not the same.

Breakfast has never been easier.

This little known rule will change how you prep the spring vegetable.

There's so much more than the basic slice.

Spoiler, they're not bread.

All it takes is two ingredients that you already have.

You'll never make egg salad the same way again.

We break down these two little green hot peppers.

You’ll be surprised.

It’s pure perfection.

They're more than just cheese dip.

Be the drink hero you want to be.

You’re welcome.

Air fryers, you gotta read this.

Take your chocolate chip cookies up a notch.

It’s 100x better than store-bought.

It’s a little thing that makes a huge difference.

We got you.

An egg-cellent explainer.

You’ll never cook ground beef without it again.

Here’s what actually happens if you do.

They were “pristine” for over two weeks!

Hear me out.

We break down the differences and which cheese to use when.

Skip the food coloring and drugstore kits — and do this instead.

She always added one very surprising ingredient.

Unless you work in specialty coffee — or come from or have spent time in New Zealand or Australia — I will bet that a few years ago, you had never heard of a flat white. Our friends Down Under have been drinking flat whites for years, but even within the coffee world there tends to be some confusion as to what “exactly” they really are.

It takes zero effort.

An easy, flavorful chicken dinner is always within reach.

Like magic!

We’ll help you get that butter softened in a flash.

Why pay for pre-cut?

The right slice can make or break your next brunch.

When summer grilling season approaches, it’s fun to explore all sorts of tasty cuts of meat. Though grilled hot dogs and grilled burgers will always be great go-tos, pork ribs are always a treat. Low and slow cooked pork ribs are great for a backyard BBQ, especially when served with fun sides like bacon BBQ baked beans and classic potato salad.Let’s take a look at the two most commonly sold types of ribs: baby back ribs and St. Louis-style spareribs.

Here's a hint: There's no corn in it.

It’s faster and easier.

Slurp’s up!

Your future self will thank you.

Never make a subpar pizza at home again.

Because it's officially slow cooker soup season!

Choosing the right cut can make or break the dish.

“Definitely doing this next time!” one commenter wrote.

It's easier than you might think and takes almost no time.

The cloves stayed perfect for over a month.