The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

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How to Butterfly Lobster Tails

Butterflying a lobster tail means to cut open the hard top shell through the meat. This is easy to do and helps the meat cook evenly. Plus, the cooked lobster meat puffs up and over the shell, giving the tail a showy restaurant-style appearance.

Buying Lobster Tails

Look for lobster tails in the fish department or the freezer case of your local grocery store. Most lobster tails you'll find are from spiny lobsters, which have no claws and meatier tails than Maine lobsters. They are generally marketed as rock lobster tails. Expect the tails to have a mottled, greenish-blue-brown appearance when raw. Plan on one (about 8-ounce) tail per person. If frozen, thaw the tails in the refrigerator.

1. Cut the tail

Hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears, to cut through the top of the shell and through the meat but stop just before the bottom shell.

2. Open the shell

Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat.

3. Separate the meat

With your thumbs, separate the meat. Gently pry the meat from the bottom shell, keeping it attached near the back end, and pull the meat upward so that it is partially on top of the shell halves. During cooking, the lobster meat will puff up and over the edge of the shell halves, making an attractive presentation. Now the tail is ready to brush with butter, season as desired, and broil until the lobster meat is opaque.

Learn how to boil lobster tails.


Our Favorite Lobster Tail Recipes

Broiled Lobster Tails with Garlic-Chili Butter

Lobster Tails with Chive Butter

Cheesy Grilled Lobster Tails



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