Kitchen Guide

Shredding cabbage into thin, uniform strips is easiest with a sharp chef’s knife, though a mandoline or food processor shredding disc offers faster.

Bone-in chicken breasts typically take 25 to 30 minutes in an air fryer at 375°F, reaching a safe internal temperature of 165°F.

Swordfish steaks pair well with simple seasonings like salt, pepper, garlic, and lemon, often enhanced with fresh or dried herbs such as oregano.

Grill salmon burgers over medium-high heat (400-450°F) for about 3-4 minutes per side, flipping once, once a golden-brown crust forms naturally.

Refrigerate fresh cherries immediately in a ventilated container, keeping them dry and away from apples and bananas for up to 7 days of freshness.

Scrape off excess sauce, rinse the back of the stain with cold water, pre-treat with detergent or a stain remover.

Make maamoul by combining semolina and butter, resting the dough, filling with dates or nuts, shaping in a wooden mold.

For a large egg, a soft yolk boils in about 6 minutes; a hard yolk takes up to 13 minutes. Cooking times vary by egg size and personal preference.

Drink whole milk or apply vegetable oil to dissolve the capsaicin oil causing pepper burn — water only spreads the oil and makes the burning worse.

Opened jarred marinara lasts 5 to 7 days in the fridge. Homemade marinara spoils faster, lasting only 3 to 5 days.