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.
We explain just how long you can safely indulge in that last bratwurst that’s serenading you with its siren song from the platter as you linger over dinner from the grill.
The much-ballyhooed and widely revered Hatch chile peppers are coming into season. And you don’t have to road trip to Nex Mexico to experience their splendor. Here’s how.
Ever been surprised by a batch of disappointingly flat cookies that sorta seemed to forget who they were? There’s a reason for that. Here’s how to keep it from happening again.