Want to avoid soapy-tasting challah? The Never Cook Naked guys offer suggestions.
After a big seafood throw down, you might find yourself with an excess of empty shells. What to do? Stock, compost, garbage? Cat toys? The brilliant Never Cook Naked guys have an answer.
Have you ever wondered what the difference is between those 2 seemingly similar baking tools? Let the Never Cook Naked guys explain, in their inimitable way.
The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.
Our cooking columnists take on the etiquette surrounding sharing steak.
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share their tips on how to accurately measure when a recipe calls for a “heaping” cup.
Wondering if you can swap dried for fresh herbs so you don’t have to run to the store? Here’s how.
Wondering how to remove those pesky pin bones from a piece of fish with ease? The Never Cook Naked Guys weigh in.
Ever been tempted to swap white wine for red in a recipe or vice-versa? Our Never Cook Naked Columnists weigh in on what rules, if any, to follow when cooking with wine.
Ever curse and wonder why your toast ALWAYS seems to land butter side down? Is it Murphy’s Law? Or is there something more scientific at play? The Never Cook Naked guys explain.