The MOM 100 Blog

• August 23, 2012 • 3 COMMENTS

  Salad on a Stick

  I’m a firm believer that everything tastes better on a stick and, furthermore, that kids are more willing to try something if it’s on a stick. Are there a lot of sad faces at State Fairs? No, there are not, and it’s not just because everything has been deep-fried (at least I don’t think that’s... MORE

• July 03, 2012 • 0 COMMENTS

  Mincing Garlic Super-Fine

  So, when you are cooking with garlic, you don’t usually need to chop it super-fine, because when it cooks, it will soften and mellow, and blend itself into the dish. But if you are using garlic in an uncooked dish, you usually do want a pretty fine mince, because it can be unpleasant to bite... MORE

• March 30, 2012 • 0 COMMENTS

  Getting All of the Zest

  How never to lose another flavorful shred of citrus zest to the grater... MORE

• March 30, 2012 • 2 COMMENTS

  Freezing Leftover Tomato Paste

  Now you’ll always have tomato paste on hand—and no more throwing out half-used... MORE

• March 27, 2012 • 0 COMMENTS

  Getting Honey Out of a Measuring Cup

  At last, lose that sinking feeling when reading “measure 1/2 a cup of... MORE

• March 27, 2012 • 2 COMMENTS

  Peeling Ginger With a Spoon

  Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin... MORE

• March 27, 2012 • 0 COMMENTS

  Fruit Salad on a Stick

  Imagine your kid(s) wanting kid fruit for dessert? It works! Just add a pointy... MORE

• March 27, 2012 • 0 COMMENTS

  Writing With Melted Chocolate

  A very cool way to personalize anything with melted chocolate—no pastry bag needed. (And no clean-up,... MORE

• March 27, 2012 • 0 COMMENTS

  A New Favorite Secret Ingredient (Chipotle)

  Discover a secret ingredient with a seductive combination of spice and... MORE

• March 27, 2012 • 0 COMMENTS

  Cutting Avocado Neatly

  Sometimes you need prettier pieces of avocado—here’s the best way to cube... MORE