Top Stories kitchen
- 10 Time-Saving Kitchen Tricks That Anyone Can Master
- 27 Egg Cooking Tricks That Will Transform Your Mornings
- How To Make Your Own Home Carbonation System (For DIY Ginger Beer)
- Diced, Chopped, Minced And More: A Visual Guide To Six Basic Knife Cuts
- Don't Buy Expensive Knife Sets: These Four Knives Are All You Need
- The Best Last-Minute Tips For Saving Your Turkey
This video, from Nonnahs Driskill and Get Organised Already!, is packed with tips to save kitchen counter space and make sure dirty dishes get into the dishwasher (and the clean ones back out.) Anyone with a small kitchen — or who lives with another person — can find something here to try.
Boneless, skinless chicken breasts don’t have a lot of fat in them, so they’re a challenge to cook (unless you like dry or tasteless chicken). With a piece of parchment paper, however, this problem is solved.
A decent serrated bread knife should be able to carve through crusty breads, split cake layers, slice squishy tomatoes, and easily cut stacked sandwiches with ease. If you’re tired of your knife making a mess out of your food, here’s what you should look for in a new one.
Whole tomatoes can be stored in the fridge or at room temperature, depending on how ripe they are. But if you’ve already sliced into one, the fridge is always the best place for them to be. Here’s how to do it right and maximise their freshness.
We’re still patiently waiting for In-and-Out to permanently make its way Down Under instead of teasing us with intermittent pop-up stores. You may not be familiar with the cult love around the chain and their “animal” sauce, but if you’ve ever had one, it’s easy to bring that flavour home to enjoy.