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How To: Turn a Lemon into Its Own Seed-Filtering Juicer
Any cook knows that juicing lemons inevitably means dealing with seeds. It's a small but real annoyance that can slow things down in the kitchen.
How To: Peel an Entire Bag of Potatoes in Under a Minute
Have a need for drama? Sick of doing kitchen prep and having no one appreciate just how much work you're doing? Then take a tip from a few seriously lazy cooks and peel a few pounds of potatoes in less than sixty seconds using a power hose, a bucket, a drill, and a cheap toilet bowl brush.
How To: The Absolute Fastest Way to Peel an Apple
Peeling apples is pure grunt work, especially if you have a recipe that calls for a lot of 'em, like apple pie. You can make this task go by much more quickly if you use something from your tool box—your literal tool box, that is.
How To: Peel an Entire Bulb of Garlic Without Actually Peeling
While living alone, I grew to enjoy cooking. Not only was it necessary to my existence, but it was cheaper than eating out. One thing I really came to love was garlic, especially its smell. If a recipe didn't ask for it, I added it anyways.
How To: Squeeze Juice from Lemons & Other Citrus Fruits Without Any Special Tools
Store-bought citrus reamers and squeezers are great for extracting all of the juice out of lemons, limes, and oranges, but if you're not squeezing fresh juice every week, you probably don't have one—and have never even thought about buying one.
How To: Caramelize Onions in Half the Time
Caramelized onions are one of those ingredients you can add that immediately makes any dish feel a little fancier. They have that delicious savory-sweet combination, they're great in almost anything, and they're surprisingly easy to pull off at home. So why don't more people make them?
How To: The Fastest, Most Efficient Way to Peel Fresh Ginger Root (No Knives or Peelers Required)
I always have fresh ginger around in my kitchen, but before I started to use it on a regular basis, I made a lot of mistakes when it came to prepping it. It has a very different texture from most other produce, and the thin, papery skin makes peeling it a little more difficult. Speaking of peeling, I learned the hard way that a knife is not a great tool for peeling ginger. I didn't have a peeler at the time, and I'd used a paring knife to peel potatoes and plenty of other vegetables, so I fig...
How To: The Quickest, Most Painless Way to Peel Peaches, Tomatoes, & Other Thin-Skinned Fruit
Peaches—to peel, or not to peel? For some, it's not a question at all. The fuzz on the outside of the fruit is enough to turn some off to it completely, even though the peel doesn't have a bitter taste. Others may not mind the peel, but don't want it in their pie or cobbler. Regardless, getting rid of it is a gigantic pain.
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