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Create your own masterpiece with advice from the pros.
Whether you’re looking to cook up a delicious meal, make an inspiring work of art, design a lush garden landscape, remodel an outdated kitchen, or even plan your next trip, do-it-yourself with advice from the Create pros. We are continously adding recipes and project ideas, please check back for more.
Tip of the month
“Prickly pears that have no blemishes and offer a little give (but are still firm) are usually the best ones. Red-fleshed and green-fleshed (usually called “white”) prickly pears are the most commonly available. They look almost the same on the outside. Red prickly pears have a fuller flavor.” - Rick Bayless, host of Mexico - One Plate at a Time<< previous 10 | 1-10 of 52 | next 10>>
Previous tips
"Artichoke harvest begins in late July or early August and continues until frost. Harvest buds when they reach full size but before the bracts (bud leaves) begin to open. Cut off the bud with two to three inches of stem. Continue to water and feed the plants." -- Kip Anderson, The Victory Garden
In the summertime, your backyard is as important as your kitchen. Add style and spice to your backyard by planting grill-friendly vegetables and fresh fragrant herbs right next to your grill. You’ll have the freshest veggies and herbs right at your grill master’s fingertips! – For more tips, watch Katie Brown Workshop.
Travel host Rick Steves shares a quick packing tip for your summer travels. "The bulk of your luggage is clothing. Minimize by bringing less and washing more often. Every few nights you'll spend 10 minutes doing a little wash. This doesn't mean more washing; it just means doing it little by little as you go." For more travel tips and ideas, watch Rick Steves' Europe.
Don’t start grilling (steaks, chops, fish, and vegetables, at least) until your grill grate is blistering hot. This prevents sticking, promotes caramelization, and gives you those
killer, eye-appealing grill marks. (Best case scenario: Use cast iron grill grates.) For more grilling tips, watch Steven Raichlen in Barbecue University returning May 30.
Interested in learning to knit or crochet? I recommend that beginners start with a medium-weight yarn that is smooth in texture and a light or medium color. (Dark yarns make it hard to see your stitches at first.) Not sure what needle or hook size to use? Just check your yarn label for the answer. 
The best way to save money when growing vegetables and flowers is to grow from seeds. If you grow old favorites, you will get more seed for your money. You can find great prices on seeds at your local garden centers, seed catalogues and the Internet –- but be sure to buy seeds from a reputable company. March and April are the best months to get a head start on growing garden plants from seeds –- get sowing!
When adding grated cheese to cooked pasta, take the pan off the heat before you toss it in. Otherwise, the cheese can overheat and separate into oily and stringy components. I recommend using a high quality authentic cheese, such as Parmigiano-Reggiano or Grana Padano for finishing a pasta with cheese. Keep either or both as staples in your refrigerator.
Taking down holiday decorations can make the home look lifeless. Adding a plant five to six feet tall adds life, interest, and freshness. Finish your fresh theme with a bowl of oranges or apples on the coffee table. These inexpensive ideas will help your house not feel as stripped, but have a fresh, healthy new look. For more interior design ideas by Bill Stubbs, watch Moment of Luxury.
Kiln-drying can cause wood to become brittle and splintery, losing that "grateful" response of air-dried stock. Air-dried wood responds to a sharp tool with a clean, buttery cut. Your tools will work easier and the sheared surfaces will gleam. If you have never worked with air-dried stock, give it a try! For more tips on woodworking with hand tools, watch The Woodwright's Shop.
Cornstarch is notorious for clumping when added to hot liquid. The crew at America’s Test Kitchen recommends thickening your gravy with roux (made with flour and butter). A nutty brown roux thickens and flavors the turkey broth while adding that deep brown color we all love. For more full-proof kitchen tips, watch America's Test Kitchen from Cook's Illustrated.
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