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tipstools tips 2008 04 how to slice and peel melons
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techniques
Peak summer intel.
Amiel Stanek
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
No blanching, shocking, or finger burning.
Mehreen Karim
techniques
Become a master of melon (and alliteration) with our step-by-step guide
Janet McCracken
test-kitchen
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
Cooking
Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.
Alex Delany
techniques
Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).
Rochelle Bilow
Cooking
Here's how to buy, store, and cook with all kinds of melon, in season in July.
Rochelle Bilow
techniques
Get beautiful segments every time with our step-by-step photo guide
Hunter Lewis
Cooking
…this one actually works!
Sarah Jampel
Cooking
Use your favorite summer stone fruit, and top with a big scoop of ice cream.
Carly Westerfield
Cooking
Skip the TikTok trend, this simple method for cutting pineapple works every time.
Meredith Stettner
techniques
Pears and apples may get all the spotlight, but we're jonesing for rosy and aromatic quince this fall.
Claire Saffitz
Cooking
You don't even need a cutting board.
Alyse Whitney
techniques
Here are three steps to supreme-ing like a pro.
Lily Fink Harrington
Cooking
Peach pies, cobblers, and galettes just got a whole lot easier.
Ella Quittner
Cooking
Use these four tips to grab a good melon at the market.
Sheela Prakash
techniques
Flatten, stack, slice. Done!
Bon Appétit
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
Cooking
For salads, smoothies, salads, and, of course, snacking.
Sarah Jampel
Cooking
Yup. I've told you to do it dozens of times. But in my own kitchen, I just can't be bothered.
Molly Baz
techniques
This Southern melon pickle deserves a spot in your fridge. Here’s how to get just the right flesh-to-rind ratio.
Dawn Perry
techniques
Perfect wedges of citrus every time, no pith allowed.
Bon Appétit