April starts strawberry season and here’s how I use a clever dessert idea from Jacques Pepin found in his book, Fast Food My Way. Toss sliced strawberries with some sugar, divide them into wine glasses, layering them with crumbled store-bought shortbre...

Thanks to The New York Times food section for a terrific tip on having great bread on hand whenever you want it. Slice and freeze it. Don’t freeze a whole or half loaf; it’s not very good. The trick, says the Times,

How about making your own microwave popcorn in a bag with real butter for a gluten-free snack? Put one third cup of popcorn kernels in a brown paper lunch bag and roll the top closed tight. Place the bag upright in the microwave and cook about 90 secon...

This simple easy dessert is also pretty healthy. In this 60-Second Food Schmooze®, Faith shares her tip for how to choose a fresh pineapple at the market and turn it into a delicious, tropical dessert in no time.

Take a page from Mark Bittman’s book and quick-roast a head of garlic in the oven for 30 minutes (yes, just 30 minutes!).

They’re in most supermarkets now…Shiitake mushrooms feel like meat and make everything delicious. Here’s how to quickly clean, prep, and cook them so you can add them to eggs, rice, vegetables, pasta, all kinds of dishes. 

Bacon-lovers, here’s a tip for us. Next time you feel like making a fire in your fireplace, don’t buy fire-starters at the hardware store. Instead, buy bacon at the market. 

How to add homemade flavor to store-bought chicken stock.

This great idea from Food Network means you get your pasta fix—except it’s all vegetables.

It’s easy to make store-bought chicken stock taste like homemade.