➜ The Cook’s Illustrated Thanksgiving Guide:

You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.

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WATCH: How to Make the Best Stuffing

Thanksgiving dishes, especially soups, stews, and stuffings, often call for a small amount of chopped celery. But when you break off one or two ribs, you usually end up with too much, and the remaining stalks are unwieldy to keep in the fridge. What’s a better way to chop celery for soup and other dishes?

We came up with a neater way: Use a chef’s knife to chop the entire bunch across the top. It’s easier to get just the amount you need, and the whole bunch gets shorter as you use it, making it easier to store it until you need it again. It’s also handy for chopping celery sticks.

With this tip, you’ll waste neither food nor fridge space. What could be better than that?

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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