FAQ's
Is a Pastry Blender Worth It, or Can I Just Rub the Butter In With My Fingers?
Warm hands melt the butter that makes pastry flaky. Here is when rubbing in by...
FAQ’s
Frequently Asked Questions
255 articles
FAQ's
What’s the Easiest Way to Hollow Out a Pumpkin for Carving?
Gutting a pumpkin with a spoon and a kitchen knife is slow, slippery work. A...
FAQ's
What’s the Safest Way to Score Chestnuts for Roasting?
Chestnuts need a cross cut in the shell before roasting, and a knife on a...
FAQ's
How Do I Stop My Pie Crust Edges Burning Before the Filling Is Cooked?
The edge of a pie always cooks faster than the middle. An adjustable silicone crust...
FAQ's
How Do I Keep an Opened Bottle of Wine From Going Off Before I Finish It?
Oxygen is what turns an opened bottle flat. A simple vacuum pump and stopper pulls...
FAQ's
How Do I Get the Pin Bones Out of a Salmon Fillet?
Flat-jawed fish bone tweezers, plus one trick with an upturned bowl, turn pin-boning a salmon...
FAQ's
Is There a Tin Opener That Doesn’t Leave Sharp Edges on the Lid?
Smooth-edge openers cut the seam at the side of the can instead of the lid,...
FAQ's
How Do I Fill Jam Jars Without Getting Sticky Drips All Over the Rims?
Jam on the rim can stop a jar sealing. A wide-mouth stainless steel funnel keeps...
FAQ's
Do I Really Need a Roasting Rack for a Sunday Roast?
Not strictly, but if the underside of your roast always comes out pale and soggy,...
FAQ's
Is Sprouting Beans and Seeds at Home Actually Worth the Bother?
If you eat sprouts regularly, growing them in a jar is easy. The fiddly part...