NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Slow Cooker Tips

A slow cooker is the ultimate convenience tool in the kitchen. Use these tips for amazing results with any slow cooker recipe.

Choosing a recipe

Pulled Pork Sandwiches

The slow cooker is perfect for transforming tougher, budget-friendly cuts of meat into moist, juicy meat. Cuts such as beef chuck, beef brisket, pork shoulder, and stew meat are just some cheaper meats excellent for the slow cooker.


The crockery cooker must be at least half full and no more than two-thirds full. If necessary, add an extra potato, carrot, or onion to fill the cooker to the halfway point.


Cut potatoes, carrots, parsnips, and other dense vegetables into bite-size pieces; place them in the bottom of the cooker. Add tender vegetables, such as fresh or frozen broccoli, green beans, or peas, at the end of the cooking time and cook on the high-heat setting 30 minutes or until tender.


Trim any fat from the meat and cut roasts larger than 2 1/2 pounds in half. If desired, brown the meat. Place the meat on top of the vegetables.


Remove skin from poultry pieces before cooking.

Ground meats, poultry, and sausage

Brown all ground meats, poultry, and sausage in a skillet over medium heat. These products must be completely cooked before you place them in the crockery cooker.


Reduce by about half the total amount of the liquid in your recipe.


Use quick-cooking tapioca for thickening stew and sauces, or thicken the juices with cornstarch and flour in a saucepan at the end of cooking. For each cup of liquid, use 1 tablespoon cornstarch or 2 tablespoons all-purpose flour.

Dairy products

Milk, cream, and natural cheeses break down when cooked for long periods of time. Canned condensed cream soups and packaged white sauce mixes can be used to add creaminess. Evaporated milk also can be used if you add it during the last 30 to 60 minutes of cooking time. Stir cheese into the finished dish just before serving.

Dried beans

Rinse beans and place in saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand about 1 hour. Drain and rinse beans before adding them to crockery cooker.


Loading... Please wait...