When a recipe calls for a butter-crumb crust on the bottom of the pan, tamp it down with a potato masher. It’s quick, easy and creates a nice uniform layer. —Darlene Hensey, Portland, Oregon
Here’s how I transfer flour (or sugar) to a canister without a mess: When I get a new bag of…
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When I melt bulk chocolate or almond bark to coat candies, fruit or pretzels, I like to use my…
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