Our local stores are advertising a Char-Broil combination gas and charcoal grill. You can cook with gas when you wish and with charcoal when you wish.

Probably, but I’d be happy to skip directly to replicators. And of course, people who enjoy cooking could still replicate raw ingredients.

One great way to improve the moistness and flavor of a chicken breast is to brine it. That’s true of fully thawed chicken breasts, but meat thaws faster in water than in air anyway, so dropping chicken breasts in brine speeds the thawing AND flavors and moistens the chicken at the same time. Adding some sugar as well…

I’ll add something to this. If you make an offhand remark in your immediate verbal thanks that you plan to do something in return for the consideration, do it. Don’t assume that the other person forgot.

It’s interesting, because my favorite color is cobalt blue, but only if it’s in a a transparent glass or plastic that the light comes through. Put it on a wall or use it as a flat or gloss opaque, and I don’t generally care for it.

I was never a big Seinfeld fan, but I have to admit to a curiosity about what soup could possibly taste so good that people would line up around the block and put up with staggering abuse from the Soup Nazi to get a serving of.

You need to look at how the airline defines boarding. Most of them consider people to be boarding until the airplane door is closed prior to takeoff, and the fact that a passenger had made it as far as his seat doesn’t change the fact that he was “in the process of boarding.” For normal conversation, sure, once he…

While I am not a coffee snob - a Navy career will wipe that right out of you - it’s my understanding that boiling water is too hot and brings out the bitterness in coffee. So possibly, letting the water cool just a tad first might help the flavor. Somewhere between 195 and 205 is supposedly ideal, while 212 crosses…

They said bury cotton. Not bury perfectly good underwear. Undies don’t last forever. Use the ones that have already died.

We found that for homemade pizza we have better results if we prebake the crust part way, flip it, then load the ingredients on and cook for the normal time. And that if you’re really going to load it up, putting a layer of cheese down first, then sauce, then more cheese and ingredients keeps the crust from sogging…

Especially for people cooking for 1 or 2 in a world of recipes for 6, a discussion of what can be prepared to a certain point, portioned and frozen, and then thawed and finished, instead of having leftovers for 4.

Want to really amp the flavor of the corn muffins, during fresh corn season, make up a bunch of “corn butter” (see http://www.epicurious.com/recipes/member/views/americas-test-kitchen-corn-bread-52948101)

We usually individually bag portions in the cheapest fold-over sandwich bags we can get, and then seal and freeze a bunch of them together. That way they can be separated later without thawing first.

We usually individually bag portions in the cheapest fold-over sandwich bags we can get, and then seal and freeze a…

Can’t speak for this unit. But on ours, you lose about an inch and a half of bag for every seal - it doesn’t seal right on the edge, but needs a margin to suck the air out and form the seal. So to reseal a previously sealed bag, you need to have made the original bag proportionately larger, so you have enough left to…

Can’t speak for this unit. But on ours, you lose about an inch and a half of bag for every seal - it doesn’t seal…

I’m not an expert by any means, but one thing we noticed when each of our dogs were puppies is that since we talk to each other a lot of the time, it helped to speak to them in a different voice, which they rapidly recognized as Something Different Going on, and thus, being directed to them. (or related to training…

America’s Test Kitchen rated it very highly, and it essentially lasts forever in the fridge. Plus, you can use as little as you need, so it’s easy to add a quarter teaspoon or so to things to oopmph them up just a little.

I agree. Over a lifetime, I’ve gotten a bunch of knives, and something not only for actually sharpening, but also for touching up the edge in between sharpenings makes all the difference.

How about being hoist on their own petard?

Another useful part of the process is to find a few go-to flexible meals that use up leftovers. Two of ours are burritos and stir-fries. Add some black beans and spices to just about any leftovers, wrap them in a burrito and give them a quick fry on all sides and top with lettuce, tomato and cheese. Or chop…

If you’re being fair, acknowledge that gin is essentially vodka infused with botanicals. It’s not like it’s not in the same general range of spirits.