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How to Cook Archives - Bakerette

How To Roast Garlic

Here’s a simple pictorial on how to roast garlic for a buttery, nutty, aromatic, ultimately delicious taste.

How to Regrow Green Onions in Water

How to regrow green onions in water for a never-ending supply of scallions! No green thumb required! Pinky swear!

How to Make Pumpkin Puree

Learn how to make pumpkin puree with this simple pictorial so you can make your own delicious and nutritious pumpkin desserts! It’s so easy. Pinky swear!

How To Chop An Onion Without Crying

Stop being a weeping mess. Learn how to chop an onion without crying. It works perfectly every time.

The Magic Corn Trick

The Magic Corn Trick – This is AWESOME! The corn slides right out. No dealing with husking, silky, stringy messes. Learn how.

How to Cut a Mango {Step-by-Step Pictorial}

Cutting a mango doesn’t have to be a mystery. This step-by-step pictorial shows how to cut a mango perfectly and effortlessly.

How to Toast Coconut

Toasted coconut has a caramelized goodness with a nutty, crispy-chewy texture that you can’t get from raw coconut. In this step-by-step pictorial, learn how to toast coconut perfectly.

How to Use Cheesecloth {Step-by-Step Pictorial}

In this step-by-step pictorial, Jen at Bakerette.com demonstrates how to use cheesecloth in food preparation.

How to Gill and Cut Portobello Mushrooms

Kitchen Tips Series: Learn how to clean, gill and cut Portobello mushrooms.

How to Choose and Cut the Perfect Pineapple

In today’s kitchen tips series, learn how to choose the perfect pineapple and how to cut the pineapple. With one secret step to making the pineapple extra sweet and juicy. Its easy with this step-by-step pictorial.

Instead of That, Use This: Healthy Baking Substitutes

If you’re looking to improve your diet with low-fat cooking and calories, you can find many healthy substitutes on this chart for butter, egg, sugar, etc.

Get to Know Your Grains and How to Cook With Them

How many grains can you name? Get to know your grains and how to cook with them: amaranth, buckwheat, quinoa, spelt, and millet.