TIP #1 Cut Bagels Safely
Slicing a bagel evenly and safely is a challenge. For a technique that allows you to do both, lay the bagel flat on the work surface and cut through the center to make two pieces. Place each piece, cut-side down, on the work surface to safely slice in half.
TIP #2 Soften Cream Cheese with Ease
When you need a schmear of room-temperature cream cheese but don’t have time to wait, speed things up by submerging the foil-wrapped package in a bowl of warm water for about 10 minutes, or until softened.
TIP #3 Remove Pinbones from Salmon
Locating and removing the pinbones from a side of salmon, or even a couple of fillets, can be tricky. Running your fingers along the flesh is one way to locate them, but we’ve discovered an even better method. Invert a size-appropriate mixing bowl on a work surface and drape the salmon over it, flesh-side up. The curvature of the bowl forces the pinbones to stick up and out, so they are easier to spot, grasp with pliers, and remove. It’s now pinbone-free and ready be cooked (or cured—homemade gravlax, anybody?). Like these? See more quick tips at Cook's Illustrated.
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No offense to all of you non bagel eaters out there, but I must admit that I find it laughable when I read these articles about a “safe” way to cut a bagel. I’ve been eating bagels all of my life and have never cut myself slicing a bagel. Never, ever…bloody bagels are decidely non-kosher.