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.
Savvy and sassy adivce pertaining to the little things we do that sabotages our baking. Change these and dramatically change your ability to stun yourself and others.
Ever find yourself wondering if it really matters exactly where your oven rack is situated? Wonder no more. We tell it to you like it is.
The secret to making easy-to-peel hard-boiled eggs? It’s a heck of a lot simpler than you’d ever imagine. It just requires a touch of patience…as do all the best things in life.
Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.
Because mayo-based salads wait for no man. Or do they? Here’s how to make that potato salad or coleslaw ahead of time and not end up with any weeping—whether you or your salad.