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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Bloody Mary Recipes

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

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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Steak on the Grill

Grab your tongs and get ready to put some fire into your backyard cooking career.

1. Pick the right cut. The route to a great steak -- whether you grill with gas or charcoal -- begins right at the meat counter. Buy steaks that are 3/4 to 1-1/2 inches thick -- any thinner and the inside will get overcooked more quickly than expected. Also, the most tender and flavorful steaks are the ones with the most marbling -- which is the tiny white flecks and veins of fat within the meat. You'll most likely find either select- or choice-grade meat at your store; select-grade has less fat, choice more. Some specialty butchers and supermarkets also offer prime beef, which has even more marbling.

2. Read before you cook. If you haven't done so recently, get out the manual that came with your grill. It's full of necessary information that will help you be the best backyard chef on your block. And take note, the cleaner your cooking surface, the better your steaks will taste. We suggest you scrub with a wire brush when the grill is hot; the best time is after you're done cooking.

3. Season. Take the steak out of the refrigerator, shake on your favorite seasoning blend or pepper, and brush or rub the steaks with olive oil or cooking oil; it will lessen sticking and help create steak-house-style grill marks. Save the salt until after grilling.

4. Keep the fire moderate. A steady, medium temperature is the key to success. If using charcoal, put in enough coals to make one layer on the bottom of your grill. After they're lit, allow coals to burn until covered with gray ash (a stage called medium coals.) Make sure you preheat the cooking grill over the coals for 3 to 5 minutes before the meat goes on, then immediately start grilling (charcoal stays at the right steak-cooking temperature about 45 minutes). For gas grills, adjust your controls to what the manufacturer recommends.

If the steaks are not quite done, just pop them back on the fire for 2 or 3 more minutes. When the time is up, either cut into one of the steaks for a peek, (that's the steak you'll give yourself) or use an instant-read thermometer inserted horizontally into the meat. The USDA doesn't recommend serving steaks that are less than medium rare, and well-done steaks are usually drier and less tender. A steak is rare at 140 degrees F and well-done at 170 degrees F.

For steaks thicker than 1-1/2 inch, remove from the grill when a thermometer registers 5 degrees F under the desired doneness. Cover with a loose tent of foil and the steak will continue cooking to the right degree of doneness. Once meat comes off the grill, let it stand for 5 to 10 minutes -- covered with foil.

Emergencies. If coals flare up, move the meat away from the flames (and reduce heat on a gas grill), or put the lid on the grill until the flames die out. And never put water into a flaming grill; you can cause steam burns or spread the fire.

Cooking Steaks PDF

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T-Bone Steak

1. The T-bone and the Porterhouse are very similar. They're both made up of two other cuts -- a top loin and a tenderloin -- with the t-shaped bone in the middle.

Porterhouse Steak

(The porterhouse has a larger tenderloin).

Top Sirloin

Top Sirloin is firmer and slightly lower in fat than the other four.


As the name implies, Tenderloin is often singled out as a very tender cut. It also has the mildest taste of the steaks shown here. It tastes best if not cooked beyond medium.


A Ribeye is a very flavorful steak, almost like eating grilled roast beef. This is a good cut for those who prefer a result more toward well-done.

Top Loin

The Top Loin, also called a New York or Kansas City strip, among other names, is tender and among the leanest.


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