Author: Gail McGaffigan

Because watermelons are rounded, heavy, and wet, cutting them can be a daunting task.  In brief: lay the watermelon on a baking sheet. Pierce it with the tip a large, sharp knife; and push it in 1” deep.  Then, push the knife in to half the length of the blade, and cut downward, with a… Continue reading What is the Best Way to Cut a Watermelon? (Quick Answer)

Ignore articles that claim that American is not real cheese (they’re all copying from one another, anyway).  Discerning whether or not a product is really cheese is quite simple – By law, genuine American cheese must be labeled “pasteurized process cheese.”   Many’s the long night I’ve dreamed of cheese – Toasted, mostly. Ben Gunn… Continue reading Orange Cheese Bad? The Truth About American Cheese

Broccoli can be deceptively tricky to cook.  How do you get the stalks cooked enough, without making the tops turn to mush? Steaming broccoli is an easy way to cook this vegetable evenly.  Steaming also has the benefit of not losing too many of the nutrients (always a possibility when cooking a vegetable).  Traditional stovetop… Continue reading What is the Best Way to Cook Broccoli?

The good news about onions is that, unlike most other vegetables, onions keep for a really long time, without even losing quality.   Onions store best in a cool, dry, dark place.  They tend to keep the longest on the door of the fridge.   That’s the quick answer; but read on for a few… Continue reading What is the Best Way to Store Onions? (Quick Answer)

Rice – A simple food, but tricky to prepare.  Do you have trouble making consistently good rice? Here is how to make good rice, every time – Use a pan with a well-fitting lid. The pan should be twice the size of your finished rice. Use 1 3/4 cups of water for every cup of… Continue reading How to Make Rice, 101: Foolproof Cooking & Buying