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They solve a classic kitchen storage issue.
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Olivia Harvey
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The Simple Appliance Cord Solution We’re Using Everywhere
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.When you’re buying new kitchen appliances (especially ones that are as beautiful as they are functional), it makes sense that you’d want to keep them on display. After all, who has time to delve into the backs of their cabinets every time they want to make some toast or brew a cup of tea?
However, one less-than-ideal thing that comes with having lots of appliances is that they come with cords that can quickly look messy. To solve this, a TikToker shared two creative hacks on how to keep them in order and (mostly) out of sight.
TikToker @ash.tho often shares home and lifestyle content with their 267,000 followers. In a series called “Everything Has a Place,” they share small changes that can make a big difference when it comes to apartment living. In one clip that now has over 206,000 likes, they show how you can easily keep your countertops tidy for free with cable ties off of bread packaging, or for just a few bucks, cord holders that can easily be stuck onto the side of appliances.
“You already know I love hiding things behind other things,” they began. “So that I never have cord showing, I’ve spent my whole life using these, like, twist ties that you get on bread.”
While that’s a genius method in itself, it can get a little bit fiddly. In an upgrade from their twist tie hack, they have begun using special cord holders that make things so much easier.
“They’re backed with adhesive, you can put it on the actual item or the outlet itself, “and you just wrap the cord around,” they explained.
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Emma Kershaw
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This Brilliant $10 Paper Towel Holder Frees Up So Much Counter Space (No Drilling Required!)
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.Every couple of years or so, there’s a hot new kitchen accessory on everyone’s radar. From air fryers to SMEG toasters, your countertops just can’t catch a break. But, even amid the sea of electric appliances and cooking gadgets, there’s always one constant: paper towels. Whether you spilled some OJ or some cooking oil splashed onto the burner, you need a roll within reach at all times. But this cleaning essential can be an obstruction in itself, especially if you have a small kitchen with limited counter space. If you find that your pots and pans all have a home, larger utensils aren’t in the way, and the dish rack isn’t taking up more room than it needs to, and yet you still have a lack of space, this next find is likely for you. It’ll help keep paper towels handy while also reducing some of the clutter in your cooking station. Adding to its utility, the bar on which your paper towels rest also swivels, according to some reviewers. It’ll be easier for you to grab a lot of paper towels when an unexpected mess occurs.
This stainless-steel paper towel holder from Amazon mounts directly onto the wall or underneath cabinets. You can slide your paper towel roll on and get it off your counters — for good. You technically can drill it in, but the holder comes with adhesive tape on its base. You just have to peel off the film, stick the holder onto your surface, and wait 24 hours before using it. This feature makes the holder great for rented apartments, as it won’t damage any walls. Plus, once it’s in, it’s there to stay. “NASA needs to study the adhesive they give you to mount this thing because it’s crazy strong,” one reviewer writes. “I haven’t had to use the screws.”
Plus, it’s easy on the eyes. “If you are a fan of farmhouse or industrial-style decor, this is an excellent addition to any kitchen!” one reviewer writes. You’re not just limited to the silver color; it also comes in black, gray, gold, and rose gold finishes. The stainless steel also won’t rust or sustain any water damage.
Essentially, customers appear to agree that this product works exactly as advertised and is super easy to install. And how could we not mention that it’s only $10 right now?! For clutter-free counters, it’s a small price to pay. Your paper towels will no longer have to battle for real estate with the cutting boards and spice rack.
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Nikol Slatinska
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The 3-Ingredient 'Fancy' Cocktail I Serve Every Christmas
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A splash of orange liqueur and cranberry juice is the most festive way to upgrade a bottle of bubbly.
Serves1
Prep5 minutes
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.If you’re a Champagne-lover, this fizzy poinsettia cocktail is perfect for all your holiday entertaining needs — especially if you’re looking for a drink to toast to the new year. You only need three ingredients: cranberry juice, Grand Marnier, and your favorite Champagne or prosecco.
Making a poinsettia cocktail couldn’t be easier, but packs a surprising amount of flavor, thanks to the tart cranberry juice and orange-flavored liqueur. For extra flair, serve in Champagne flutes and top with fresh cranberries.
Ingredients in a Poinsettia Cocktail
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Elizabeth Van Lierde
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Before & After: Bold Two-Tone Cabinets Completely Transform A Drab Bungalow Kitchen
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Megan BakerMegan is a writer and editor who specializes in home upgrades, DIY projects, hacks, and design. Before Apartment Therapy, she was an editor at HGTV Magazine and This Old House Magazine. Megan has a degree in Magazine Journalism from Northwestern University’s Medill School of Journalism. She is a self-taught weighted blanket connoisseur.
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Megan Baker
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Cheesy “Potato Puffs” Are the Only Way I Eat Leftover Mashed Potatoes
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My whole family looks forward to these more than the big meal.
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Faith Durand
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Before & After: Dark Wood Cabinets Get a Bright White Mid-Century Redo For Just $1,000
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.After 10 years of renting, new homeowner Laura Temple was excited to finally have a place she could make her own. And when it came to the kitchen in her 1959 ranch, she knew exactly how she wanted it to look: bigger and brighter, with a mid-century spin that felt appropriate for its roots.
At the same time, Laura didn’t want to sink tons of money into the renovation — she was aiming for a budget of about $1,000, not including the appliances — so she knew she had to get creative. So she called in reinforcements: a super-handy friend willing to show her the ropes, and lots and lots of YouTube videos.
On the reno list: the cabinets (too dark), the lighting (too dim), and the counters (too laminate).
One thing Laura loved, though, was the layout of the kitchen, which put the sink right under the window and next to the dishwasher, with the fridge and range on either side. A small island offered lots of welcome prep space for cooking, too.
First up, Laura and her friend planned to add molding to the bottoms of the cabinets and island to give them a high-end, custom look. But that came with some unexpected challenges: “The base cabinets were off by two inches from one side of the kitchen to the other,” says Laura. “And a previous broken pipe had caused flooding some years back, so there was water damage to the baseboards.” She and her friend took out the baseboards, replaced all the rotting 2x4s to re-level the cabinets, then installed decorative molding.
For a brighter look, Laura chose a creamy white for the cabinets (Greek Villa by Sherwin-Williams). Plenty of sanding and priming was required to get the paint to adhere evenly to the glossy wood cabinets. Laura then drilled holes in the knobless cabinets to install both knobs (for the doors) and pulls (for the drawers); she picked mid-century-style conical knobs and V-shaped pulls from Rejuvenation to suit the house’s 1950s roots.
Related: How To Paint Your Kitchen Cabinets So It Looks Like You Totally Replaced Them
Next, Laura looked skyward, installing new pendant lights from Amazon over the island. (She’d previously installed a Sputnik-like fixture from Lowe’s near the sink. And yes, both were DIY jobs!) Laura also installed LED lights under her windowsill and cabinets to give her cook space a soft glow at night.
With the help of her friend, Laura installed a new marble-look ceramic subway tile, laid in an offbeat chevron pattern. And that may look like a new counter, but surprise: it’s the same old laminate, re-surfaced with epoxy. Powdered pigment in two colors helped Laura achieve the marble-y effect. “I love the way the countertops came out,” Laura says. “Epoxy is such a budget-friendly way to upgrade any outdated countertop surface, and it’s much more durable than any natural stone.” Removing the second level of the island countertop made the space more functional.
The finishing touches: purple-y gray paint for the walls (Soulmate by Sherwin-Williams), framed images from a favorite book above the window, and new appliances purchased as a package deal for a song. Total cost for tools, materials, finishes, fixtures, and brand-new appliances? Just $4,615 — plus plenty of sweat equity, but that’s one of Laura’s favorite parts. “I love that it was completely done with no professional help and at the end of the day I can say, I did this,” says Laura.
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Megan Baker
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Costco’s Kirkland Signature Virginia-Style Peanuts Are a Must-Try
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You don’t even have to be a member to score this deal.
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Katie Workman
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This Bread Combo Is the Secret to Better Stuffing, According to a Pro Chef
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.While we can likely all agree that stuffing is a must on the Thanksgiving table, deciding what kind of stuffing is where things get dicey. Top Chef champion Kristen Kish’s family is not unlike our own — divided between white bread devotees and classic cornbread stuffing lovers. The solution was simple, but one I hadn’t seen before: Instead of settling for one, the Kish family landed on a two-bread compromise. Would this be the secret to the best-ever stuffing recipe? I went into the kitchen to find out.
Get the recipe: Kish Family’s Two-Bread Stuffing
How To Make the Kish Family’s Two-Bread Stuffing
Begin by leaving hearty white sandwich bread out overnight to stale. The next day, sauté finely chopped onions and celery until soft. Add fresh sage and grated garlic to the pan and cook just until fragrant. Transfer the softened vegetables to a mixing bowl and toss with torn pieces of cornbread and staled white bread. Add chopped fresh parsley, salt, and pepper, then stir until well-mixed. Slowly add chicken stock until the breads are evenly moistened. Transfer the mixture into baking dish(es), and bake until heated through and lightly browned on top.
My Honest Review of the Kish Family’s Two-Bread Stuffing Recipe
This stuffing recipe is simple to prepare and delivers on all of the holiday flavor I want from stuffing. The variety of textures that come from combining coarse cornbread and chewy white bread, as well as baking it until the top crisps and the interior is tender and moist, is unparalleled.
I used prepared sweetened cornbread from my grocery store’s bakery department, but you could easily make your own savory or sweet cornbread in advance. While any white bread will do, I used a hearty white sandwich bread and left it out overnight on a wire rack to stale slightly. Kish tears, rather than cuts, the bread so that the bread is craggy and browns nicely. While some the cornbread remains intact in large chunks, expect other bits to crumble, which helps to distribute the cornmeal texture and flavor evenly throughout the stuffing. Yellow onions, celery, sage, and parsley add flavor and texture to the dish, and since they’re all finely chopped, the stuffing holds together nicely (even without an egg) and doesn’t fall apart on your fork.
The sole drawback, if you can call it one, is that this recipe makes a lot of stuffing — enough to fill a pair of 9×13-inch baking dishes. This year, when most of us are expecting a smaller crowd around the holiday table, this recipe simply makes too much. Thankfully, it’s easy to halve the recipe to fill a single baking dish. Alternatively, make the full recipe and split it among nearby family or friends to serve with their holiday meals.
If You’re Making the Kish Family’s Two-Bread Stuffing, a Few Tips
Rating: 9/10
Have you ever made the Kish family’s Two-Bread Stuffing recipe? Tell us what you thought!
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Patty Catalano
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Julia Child Just Taught Me the Secret to Impossibly Creamy Pumpkin Pie
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.There are a lot of ways to describe a pumpkin pie — spice-filled, custard-y, sweet — but fluffy isn’t usually one of them. So when I saw that Julia Child‘s version is called Aunt Helen’s Fluffy Pumpkin Pie, I was intrigued. Would I enjoy a mousse-like, air-filled pie filling, or would I miss the creamy and dense filling that I’ve grown used to?
But Julia Child taught me how to poach perfect eggs, whip up mayonnaise by hand, and to not be afraid of butter, so I had no doubt she could teach me how to make the best pumpkin pie (and a fluffy one, at that). I headed to the kitchen to see if I was right.
Get the recipe: Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie (you’ll find the recipe towards the end of the article)
How to Make Julia Child’s Fluffy Pumpkin Pie
Julia’s recipe yields two 9-inch pies or one 11-inch pie, so if you’re working with a 9-inch pie dish (the standard size), and you only need one pie, you’ll need to halve the recipe. Luckily, the ingredient amounts make that pretty easy to do. Julia’s recipe doesn’t include instructions for a crust, so start by making it yourself or buying one, then roll it out into your pie plate.
For the filling, you’ll start by separating the egg yolks from the whites. Then you’ll place canned pumpkin, brown and white sugars, salt, molasses, a splash of bourbon or dark rum, cinnamon, ginger, nutmeg, cloves, egg yolks, heavy cream, and whole milk in a stand mixer, blender, or large bowl and mix well until smooth and combined.
Here’s where things get interesting.You’ll whip the egg whites in a bowl with a bit of sugar and salt until stiff peaks form, stir a quarter of the whipped whites into the pumpkin filling, then gently fold in the rest. The filling gets ladled into the unbaked pie shell and baked at 450°F for 10 to 15 minutes until the crust starts to brown. Then the temperature is reduced to 375°F and the pie is baked for another half hour until the filling is set. When the pie is done, rather than removing it from the oven straight away, you’ll turn the oven off but leave the pie inside for another half hour. Julia says this prevents the filling from becoming watery. The pie can then be served warm or cooled completely before slicing.
My Honest Review of Julia Child’s Fluffy Pumpkin Pie
There are a few things about this pie that immediately stood out to me, even before I sliced into it. Julia uses molasses in the filling, which isn’t common, and she also spikes it with bourbon. She also asks you to separate the eggs (and then whip the egg whites) rather than whisking whole eggs into the filling. As I was making the pie, I kept thinking, this thing will have to be delicious for these extra steps to be worth it.
It was. This is a high-effort, high-reward pumpkin pie. To be honest, the flavor of the filling surprised me at first. The molasses and bourbon (or dark rum, if you so choose) are prominent, giving it robust, mildly smoky characteristics. Yet it’s still full of all the classic warm spices — cinnamon, ginger, nutmeg, cloves — so it’s not far off from the classic pumpkin pies you know and love. Each bite is complex, and better than the last.
The texture, though, is really where this pie shines. The added step of whipping the egg whites results in a pumpkin pie that is indeed fluffy. It’s so light, it’s almost soufflé-like. It’s a smart technique I could see applying to other pumpkin pie recipes, in order to make a pie that’s not too dense and heavy after a big meal.
If You’re Making Julia’s Pumpkin Pie, a Few Tips
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Sheela Prakash
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