When I’m browning ground beef or other ground meat, I use a pastry blender to break up larger pieces shortly before the meat is completely cooked. This makes it much more suitable for chili, stews, soups and casseroles. —Ann Anderson, Victoria, Texas
When kneading bread dough or decorating sugar cookies on your kitchen table, place masking tape…
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I used to have trouble cutting baked items like sheet cakes or brownies, because too much of the…
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