Tips, Tricks & Shortcuts

How to Eat Sushi the Right Way

This video originally appeared on PureWow.com Hey, you. The one with the chopsticks, mixing wasabi into your soy sauce. You’re doing it all wrong. Watch Pure Wow’s quick tutorial on how to eat sushi the right way.   More from Pure Wow: How to Eat Lobster Like a Pro How to Cut Corn Off the Cob How to Turn Your Smoothie Into an Ice Pop How […]

Read More

How to Cut a Pineapple

Getting to the sweet, golden center of a pineapple can seem like a pretty daunting task if you don’t know how to go about cutting into it. Here’s a quick and easy step-by-step guide with a couple of different slicing techniques. First off, when selecting a pineapple just go for one that looks golden in color with a bottom that […]

Read More

How Long Does Fresh Corn Stay Good?

Fresh corn is best eaten within 1 or 2 days, when the cobs are at their sweetest. Overtime, those natural sugars will convert to starch, and the kernels will lose their juiciness (a process called “respiration”). Cooler temperatures slow down that process, meaning unshucked, uncovered corn cobs can stay fresh for about a week. You can freeze your own corn […]

Read More

Can I Substitute Powdered Milk in My Baked Goods?

The simple answer is yes. But you know we’re not going to stop there. First, just to make sure we are on the same page, let’s understand the food we are talking about. Powdered milk is typically low-fat milk with the water removed. That leaves the protein, lactose, and remaining fat. Low-fat powdered milk has a pretty long shelf-life, about a couple […]

Read More

5 Fruits to Try in Your Guacamole

Mango adds a tangy-sweet bite to creamy guacamole—just try our Avocado-Mango Salsa if you’re not convinced. But mango isn’t the only fruit you can use to juice up summer’s greatest healthy dip. Here are 5 of our favorites. 1. Pomegranate arils: The bright pop of juice will make your guac even more addictive. 2. Chopped pineapple: Tangy tropical fruits are always a […]

Read More

Marsala Wine: Dry vs. Sweet

Marsala is a fortified wine—a wine that contains a distilled spirit, usually brandy—originating in Sicily. Similar in general flavor profile to Madeira, the wine is often used for cooking (Chicken Marsala, anyone?), but it can also be enjoyed as a sipper. Often, a recipe will call specifically for either sweet Marsala or dry Marsala. So what’s the difference? Used in […]

Read More

Making Your Own Chicken Cutlets

I’m all about convenience, so I know how tempting those “thin cut” pre-packaged chicken cutlets can be. What a lot of people don’t know is how simple it is to make your own using boneless, skinless chicken breast halves. Not only is it easy but if you spend a few extra minutes making your own cutlets you’ll save a few […]

Read More

How to Melt Chocolate in a Microwave

Temper isn’t just a phrase you toss around at toddlers who are mid-tantrum. Temper also refers to the state of a chocolate product. You’ll know chocolate is in temper when you see the pretty shine and distinct snap of a good chocolate bar. You’ll know chocolate isn’t in temper when you see a white, cloudy film on top of your bar. […]

Read More

Scoring Whole Fish

Making incisions through the skin and flesh (called scoring) takes the guesswork out of cooking whole fish. How to Score a Whole Fish Choose the right fish. Round fish–which have an eye on each side of the head, such as bass, snapper, and trout–are ideal. Make deep cuts. Use a chef’s knife to cut through the flesh at a 45-degree […]

Read More

This Trick Makes the Creamiest Hummus Ever

You know it when you see it–creamy, pillowy, silky-smooth hummus–and your mouth instantly waters. Your eyes widen because you know you’re about to dig into the best kind of hummus there is, and your tongue responds in kind. So imagine my heartbreak when, after many failed attempts, I could never recreate the silky results I get at my favorite Lebanese […]

Read More