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  • How-To

    Smart Cookies

    Spices and herbs, nuts and honey, coffee and chocolate—contemporary flavors make the classics new

  • How-To

    How to handle a big squash

    So, you’ve decided to make the Roasted Hubbard Squash Soup with Hazelnuts & Chives, and you’re wondering, “How exactly do I crack into this enormous squash?” Here’s how, according to…

  • How-To

    Effortless onion rings

    Get tips on cutting onions into uniform slices.

  • How-To

    Cutting mango matchsticks

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

  • Video

    How to Use a Mandoline

    Web editor Sarah Breckenridge demonstrates tips and tricks for making the most of this slicing tool.

  • Article

    Slicing bagels safely

    To keep my fingers safe from the sharp serrated edge of my bread knife when cutting bagels, I like to use a pair of tongs to hold the bagels in…

  • Recipe

    Vanilla Slice & Bake Cookies

  • Article

    No-mess butter pats

    It can often be messy to rub butter under the skin of a chicken or turkey. I’ve discovered a neater way, by slicing butter with an egg slicer, then separating…

  • 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…

  • Article

    Making cookie logs perfectly square

    I like to make logs of refrigerator cookies in a square shape and have found an easy way to get a precise shape. I line the inside of the box…

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