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When I take a stick of butter out of its carton, I cut slits completely through the butter and its wrapping at each tablespoon mark. When a recipe calls for butter, I just break off the number of tablespoons needed and remove the wrapping. It’s fast, and I don’t have to dirty a knife every time I measure butter. —Laura Dotson, Coatsburg, Illinois
It's easy to add a bit of interest to plain rice. For each cup of uncooked jasmine, long grain…
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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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