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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Meat-Cutting Techniques

Follow our step-by-step guide to cutting, cubing and shredding meat properly to make your recipe a success.

Make bite-size pieces by cutting the slices crosswise.

1. Most cuts of meat are thinly bias-sliced before stir-frying. This ensures maximum tenderness.

2. To bias-slice meat with ease, partially freeze meat or partially thaw frozen meat.

3. Allow about 45 to 60 minutes to partially freeze a 1-inch-thick piece of meat.

4. For other thicknesses of meat, adjust the freezing time proportionately. You want the meat to be firm, but not too hard to cut.

5. Hold a cleaver or chef's knife at a 45-degree angle to the meat and thinly slice it across the grain. If necessary, make bite-size pieces by cutting the slices crosswise.

Cut the slices lengthwise into matchstick-size shreds.

1. Bias-slice the meat.

2. Stack a few slices of meat together and cut the slices lengthwise into matchstick-size shreds.

Use skinless and boneless fish and chicken.

1. Trim separable fat and remove bone from meat.

2. Remove any skin, bones, and tendons from chicken. Skin and remove bones from fish.

3. Cut the meat, poultry, or fish lengthwise into 1-inch-wide strips. Then, cut the strips crosswise into cubes.

Step 1

1. Place the whole chicken breast on a cutting board, skin side up. Starting on one side of the breast, use your hands to pull the skin away from the meat. Discard the skin. Use a thin sharp knife (boning knife) to cut the meat away from one side of the breastbone, as shown. Carefully cut as close to the bone as possible.

Step 2

2. Use a sawing motion to continue cutting the meat away from the rib bones, pressing a flat side of the knife against the bones, as shown. Gently pull the meat away from the bones as you cut.

How to Cut a Pocket in Meat


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