For cakey cookies, increase the dough’s moisture and use a higher ratio of baking powder to baking soda to encourage a higher rise and a softer.

Thaw frozen bread dough, roll it into a rectangle, add butter and cinnamon sugar, slice, let rise, then bake at 350°F until golden.

For safe home-canned tomato soup, add bottled lemon juice to each jar and process in a pressure.

Start with frozen fruit as your base, especially bananas. Use minimal liquid, then add yogurt or chia seeds for a creamy, spoonable smoothie.

To make a real Philly cheesesteak, use thinly sliced ribeye cooked on a hot surface without stirring until browned.

To prevent potatoes from turning green, store them in a cool, dark place away from any light source, including fluorescent lighting.

Keep whole onions in a cool, dry, dark place with airflow, and once cut, seal them in the refrigerator for longest freshness.

Heat frozen pasta sauce by thawing in the fridge overnight, submerging the sealed container in warm water for 30 minutes.

Halving a chicken breast horizontally creates two even cutlets that cook faster and more uniformly than a whole breast.

You can grill a frozen steak directly from the freezer without thawing. The method involves searing over high heat for about five minutes per side.