Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
When it comes to slicing and dicing, it can be hard to know what a recipe is really calling for—Julienned, minced—what’s the difference? Host Mary DeAngelis demystifies fancy knife-work and why your recipe might call for a certain cut. Here a few of the most common cuts (you can use your standard chef’s knife).
“Cleaning can be a messy business; especially when you have a different product for everything! I organize the sprays under my sink using a “spring” tension rod. I extend the rod between the sides of the cabinet and hang the sprays on it. Easy peasy! Use small baskets to organize other miscellaneous products. No mess, no stress!” –Denise, QVC Marketing