Bruce Weinstein | Mark Scarbrough

Wondering how to avoid runny, lumpy gravy? The Never Cook Naked guys have the answer.

If peeling sweet potatoes (or anything else) makes you feel itchy, scratchy, or otherwise uncomfortable, then read on. The Never Cook Naked Guys have answers.

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.

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.

When your bird is still frozen hours before you intend to say grace, all is not lost. At least not with these quick defrosting tricks.

We were asked if "reusable" and "disposable" are the same thing when it comes to bamboo utensils. Our cooking advice guys explain whether to ditch 'em or dunk 'em in dish soap.

Expert answers to your most befuddling brownie blunders. Trust us when we say these tricks and techniques will ensure your next batch is your best ever.

Savvy and sassy advice on how to ensure that cast iron skillet you inherited from your grandma endures for generations to come (or at least another 10 years!).

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won't fit in the oven, what to do? We have answers.

The pop-up timer popped. The skin's burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here's how not to let that happen.

Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.