Recipe for pie crust made with butter (and why yours shrinks, cracks, or turns tough)
An all-butter pie crust recipe for single or double crusts, plus fixes for shrinking, cracking, tough dough, and soggy bottoms, and a Thanksgiving make-ahead plan.
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Salted vs unsalted butter: when it matters, and how to swap one for the other
Salted vs unsalted butter: how much salt is in a stick, the exact swap (about 1/4 teaspoon per stick), and the few bakes where unsalted really matters.
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Crock pot green bean casserole (frees your oven, and keeps the onions crunchy)
A green bean casserole crock pot recipe with a Thanksgiving Day timeline, the fix for watery casserole, crunchy onions, and how long it can safely sit on warm.
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Good apples for apple crisp: 8 that bake up right (and 3 to skip)
You pulled the apple crisp out of the oven and something’s off. Either the filling slumped into applesauce soup under the topping, or the slices are still crunchy and raw-tasting while the crumble is already dark brown. Nine times out of ten it’s the apple, not you. This guide covers the good apples for apple…
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Easy basic chili recipe (and the one step that keeps it from tasting flat)
An easy basic chili recipe with ground beef and canned beans, plus the 90-second spice trick that fixes flat chili, how to thicken it, and safe storage.
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Recipe for white bean chicken chili (creamy without curdling, cooked safely to 165°F)
A one-pot recipe for white bean chicken chili that stays creamy without curdling, thickens without flour, and has chicken checked to 165°F. Slow cooker version included.
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Simple beef stew recipe in slow cooker (and why your beef is still tough)
You put the stew on before work, came home to a house that smelled amazing, and then bit into beef that was chewy, dry, or both. That’s the most common slow cooker stew complaint, and it’s almost always fixable. Below is our simple beef stew recipe in slow cooker form: about 20 minutes of hands-on…
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What can substitute heavy cream? It depends on whether you’re whipping, simmering, or baking
What can substitute heavy cream depends on the job. A swap chart for whipping, sauces, and baking, the fat math behind milk and butter, and how to stop curdling.
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A recipe for cornbread using buttermilk (and why yours comes out dry and crumbly)
Our recipe for cornbread using buttermilk: crisp edges, a moist crumb, and the three fixes for dry, crumbly cornbread.
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How to Blind Bake a Pie Crust (and Which Pies Actually Need It)
Your pumpkin pie came out with a perfect filling and a pale, gummy bottom crust. Or your crust shrank halfway down the pan before the filling ever went in. Both problems have the same fix: learn when and how to blind bake a pie crust. That means baking the shell empty, held in place with…
