Quickly peel a hard-boiled egg by shaking it in a glass of water

I bought a set of four of these 8 x 11" flexible cutting boards a few years ago, and they've held up very well considering how much I use them every day to chop carrots, cabbage, turnips. and rutabagas. I discovered they're on sale, so I thought it would be a good time to replace… READ THE REST

This 10 ¼" Lodge cast iron skillet is an absolute bargain. Aside from the stove I usually use it on, my large cast iron skillet is likely the most used cooking tool I have. The pre-seasoning from Lodge, in my experience, acts as a starter coat and I add a few layers on my own,… READ THE REST

All salt is sodium chloride (NaCl) but in the kitchen, all salt is not the same. In the video above from America's Test Kitchen, Jack Bishop explains the different types of salt you need in your kitchen while this article compares Diamond Crystal Kosher Salt to Morton Kosher Salt and why they prefer the former:… READ THE REST

We thank our sponsor for making this content possible; it is not written by the editorial staff nor does it necessarily reflect its views.  It's never too late to get an education, but reteaching yourself to get in the zone while trying to study is super difficult, and an empty stomach never helped anything. While you… READ THE REST

We thank our sponsor for making this content possible; it is not written by the editorial staff nor does it necessarily reflect its views.  If you've ever tried to create a visual on a computer — whether it be a video series or a poster or what have you — you know it's not exactly as intuitive… READ THE REST

We thank our sponsor for making this content possible; it is not written by the editorial staff nor does it necessarily reflect its views.  Technology is supposed to be awesome and constantly making our lives more convenient, right? Well, if that's the case, then how can some pieces of tech leave us aggravated? Unfortunately, some things that… READ THE REST