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Cut - Page 2 of 3

  • How-To

    Cutting mango matchsticks

    With its leathery skin and broad, cumbersome pit, cutting a mango into matchsticks can be tricky

  • Article

    Fingertip protection

    In our side-by-side review of box graters, we liked the idea of those with built-in hand protection. But we balked at the awkwardness, the bulk, and the extra step most…

  • Article

    A Crinkle Cut for Pickles

    Improving the appearance of homemade pickles is easy with the right tool. This simple Crinkle Cutter from Norpro gives cucumbers and other fruits and vegetables a scalloped edge with no…

  • Article

    Feeling your oats, the Irish way

    If you’ve never tasted Irish oats, Lori Longbotham's Creamy Coconut Oatmeal recipe is a delicious way to give them a try. Also known as steel-cut oats, Irish oats are made from…

  • Recipe

    Pineapple Rings 1-2-3

    The easiest way to prepare the glistening, caramelized fresh pineapple rings that top our Pecan Pineapple Upside-Down Cake is to buy a peeled and cored fresh pineapple from the grocery store…

  • How-To

    Cutting a Chicken into Parts

    How to cut eight equal-sized pieces for even cooking

  • Article

    Cutting fudge uniformly

    I give gifts of fudge during the holiday season and have discovered an easy way to cut them into uniform pieces. I make a template out of paper that is…

  • How-To

    How to prepare endive for a salad

    Pull off any wilted or brown leaves and wipe the head of the endive with a damp towel. Wait until just before serving to slice the raw endive; its cut…

  • How-To

    How to core cabbage

    First, peel away and discard any tough outer layers or leaves (top). Then, cut the cabbage into quarters through the base (left). Finally, cut the core out of each quarter…

  • How-To

    How to prep artichoke hearts

    The tender innermost leaves of artichokes and their meaty bottoms are called artichoke hearts. They’re wonderful sautéed, braised, or roasted. And if they’re very fresh, they’re tender enough to eat…