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Scoring Your Steak

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This trick changes EVERYTHING. For more evenly-cooked, tender, and flavorful steaks off the grill, try scoring your meat! You heard us right: That method you usually apply to your holiday ham and duck breasts can also be used on your steak. HERE'S HOW: Using the tip of a sharp knife, first make shallow (about 1/8 inch deep) cuts across the grain one way, then the other way (perpendicular to first set of cuts). Repeat on the other side. Season the steak, then grill it on medium-high for a minute or two less per side. WHY BOTHER, YOU ASK? Well, if you like rubbing your steaks down with spices, garlic, or herbs, this trick makes sure the flavor sets in because you can really cram the seasoning into the cuts. The shallow cuts also give the heat from your grill easier access, thereby minimizing that dreaded, dry, gray line that can sometimes appear around the perfectly juicy, medium-rare band in the center of your steak. Read more...
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Cheeseburger In A Can

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Not sure what to make for dinner tonight? Well have I got the solution for you! Ladies and Gentlemen; allow me to present to you the greatest invention since the wheel… Cheeseburger in a Can! Does it come with bacon? And I have the perfect slogan for it; “Straight from the can to your can!”
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How to Reheat Pizza in the Microwave

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Keep Microwave-Reheated Pizza Crispy with a Sheet of Parchment Paper Reheating pizza in the microwave often results in soft and soggy slices that can't begin to compare to the fresh pie you had before you stuck the thing in the fridge. According to home life blog the Simply Day, you can easily solve this problem with parchment paper. Just like in the toaster, parchment paper adds a little extra mess-free crispiness in the microwave. Either place your pizza on a sheet or wrap it around the slice(s). You can heat the pizza as normal, but when you take it will be much closer to a fresh and crispy piece in a fraction of the time it would take to heat back up in a standard oven. DIY Life suggests this same trick works well in toaster ovens, too. Source...
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