The only kitchen appliance I’ve ever regretted buying is an ice cream maker. It was the kind with a freezable vessel that spins, allegedly churning your creations to perfection, and I spent $50 on it. Sure, technically it “worked”, but at one point I left the bowl in my freezer for an entire week and could still hear fluid sloshing around when I shook it.

Watermelon sprinkled with a little sea salt is one of my favourite summery flavour combinations -- and I thought I was super fancy when I paired it with feta - but this watermelon "pokeacute" from Bon Appetit takes the sweet + savoury factor to a whole new place.

I don't know if it's a Southern thing, or a specific-to-my-grandmother thing, but I grew up eating a lot of melon for dessert, and it always, always, always was served with a sprinkling of salt.

Here's a quick summer tip to keep in mind. Instead of cutting your watermelon in the usual wedges, turn it around and cut it like a checkerboard against a flat plate - then serve it just like that. This video shows how it's done.

Watermelon pickles have long been the go-to recipe for repurposing the stiff, white rinds, but if you're looking to mix it up, watermelon rind jam is an even easier way to transform them into something delicious. Here's how it's done.

The beautiful thing about watermelon is that it's perfectly refreshing on its own, but there's a lot you can do to make it even better. Case in point: Watermelon pizza. No cheese or pepperoni -- just some sweet summer fruit.

Watermelons come in all shapes and sizes, so knowing how much you need for a barbecue or picnic can be tricky. This simple rule of thumb will make sure you get enough for everyone.