Kitchen Guide

Make crepes with a thin batter of flour, eggs, milk, water, and melted butter, resting it at least 15-30 minutes before cooking in a lightly greased.

Make a classic balsamic vinaigrette by whisking 1 part balsamic vinegar with 3 parts olive oil, plus salt, pepper, and optional Dijon or honey.

To make creamy deviled eggs, mash hard-boiled yolks with mayonnaise, mustard, and an acidic ingredient like vinegar or pickle juice until smooth.

You make apple crumble with oats by tossing sliced apples with sugar and cinnamon, then topping them with a mixture of rolled oats, flour.

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.