Here at The Spruce, our mission is to help our readers make their best home and, in turn, live their best lives. Sometimes that means covering the latest trends or giving you a step-by-step tutorial on how to master a cooking technique. Other times, we prefer to leave our readers with helpful little nuggets of information that they can immediately use in their day-to-day. We believe that sometimes, just one thing can help make a big difference in our lives.
What we love most about working at The Spruce—which has a mammoth library of all things home and food spanning over a decade—is how inquisitive our readers are. They ask us lots of questions ("Why is my washing machine leaking?" or "What Can I Do With This Last Bit of Mustard?") and in our search for answers, we often come up with so many more questions. We’re led to new, interesting ideas, or updated takes on classic projects, and that is what we get excited to share with everyone. That’s why we’re launching "One Thing."
What Can You Expect?
Throughout the month we’ll share the one thing we think our readers need to know about how to make their meal even better. Watch as our editors tackle everyday annoyances, make DIY projects, bust popular myths, and share cooking secrets. We’re offering the home answers you crave, one thing at a time.
How We Work
We are so committed to serving our audience that as editors, we feel it's our moral imperative to share the tips and expertise that we have garnered from our years in the home and food space. We also proudly admit when we don't have the answer (we're human after all!), and we research and test until we do. Our promise to you is that we won't regurgitate the latest viral home hack without testing—and retesting—to make sure it actually works.
The Bottom Line
We're not perfectionists. Instead, we prefer to offer our readers real, honest solutions to their most pressing questions, even if those answers lead to more questions. No matter what each week's "One Thing" may be, you can bet you'll leave with just one more trick up your sleeve. So go ahead, watch an episode (or binge a few), and expect your home and all of its inhabitants to thank you.
Have an amazing cooking tip you'd love to share with us? Connect with us on social media using the hashtag #OneThing for the opportunity to be featured in our One Thing video series.
Watch All "One Thing" Episodes
Episode 41: Cheesy Egg Packet
What is an egg envelope? Well, it’s basically an egg deconstructed! We
separate its parts—yolk from whites—and cook the whites like a
delicate crepe. The yolk then becomes a creamy filling that serves as
a base for all kinds of other yummy ingredients, in this case: crispy
bacon and oozy American cheese. You then fold it all up into a packet
and enjoy! In this video, Todd shows you this fun food hack.
Bacon Egg and Cheese Envelope
Episode 40: Dumpster Fire Pie
This is a pie to celebrate the end of a year that we'd rather forget. It is an easy cookie crust, and has layers of creamy banana pudding, actual bananas, and it's stuffed with chocolate peanut butter cups and crunchy malted milk balls. We top the whole thing with blobs of marshmallow and torch it like huge s'mores. This pie is sweet, with creamy, crunchy, fluffy and gooey textures. The bitterness of the charred and smoldering marshmallow simultaneously represents the ridiculous difficulties of this year, and actually helps balance the sweetness of the marshmallow topping. Heather shows you how in this video!
2020 Dumpster Fire Pie
Episode 39: Babka French Toast
As if it was possible for babka -- that yeasty bread studded and swirled with chocolate or cinnamon-- to get any better, dipping it in a vanilla and orange scented creamy custard and toasting it up in butter transforms an already decadent treat into a french toast miracle. In this video, Kristin shows you how to whip up what will soon become your new weekend breakfast favorite.
Babka French Toast
Episode 38: DIY Salad Bar
Is lunchtime full of drama in your home? In this video, Eric shows you our secret for a drama-free lunch: it's all about meal prep. Using containers from The Spruce Home Organization Collection, Eric walks you through how to create multiple choice options so everyone can pick exactly what they want and nobody gets mad.
Episode 37: Doritos-Crusted Babybels
Babybels are amazing. Doritos are amazing. So why didn't we think about combining the two sooner? Well, our Creative Content Director, Todd Coleman did. In this video, he shows you how to make cheesy, gooey Doritos-Crusted Babybels.
Doritos Crusted Babybels
Episode 36: Eric's Apple Cider Vinegar Potion
It's getting cold outside which means you need to try this potion! Eric demonstrates how to make his wintertime potion. While this isn't a curative, it can definitely help to make you feel just a little bit better.
Super Soothing Potion
Episode 35: Buffalo Turkey Wings
Not everyone is the biggest fan of turkey, sometimes it's a bit too dry. However, we don't know anyone who dislikes buffalo wings. In this video, Heather shows us how to make buffalo turkey wings. That's right, gigantic turkey wings in a rich, buttery buffalo sauce. This is sure to be your new Thanksgiving favorite.
Buffalo Turkey Wings
Episode 34: Jalapeño Popper Parm
We've taken jalapeño poppers to a whole other level. In this video, Heather shows you how to make jalapeño popper parm. You'll be obsessed with this cheesy. spicy, saucy, comforting, easy dish.
Cheesy Saucy Jalapeño Popper Parm
Episode 33: Bottom of the Jar Dressing
Don't throw away your nearly empty mustard jars, instead use the little that's left to make delicious salad dressings, or dips! In this video, Jess shows you how to make three different mustard based salad dressings.
Bottom of the Jar Salad Dressing
Episode 32: Pineapple Skin Tea
Next time you cut a pineapple, do not throw anything away! In this video, food explorer and eater - Ozoz Sokoh (@kitchenbutterfly) - shows you how to make a sweet pineapple tea from peels, ends, and trimmings that would otherwise have been discarded.
Refreshing Pineapple Skin Tea
Episode 31: Frozen S'mores
Freeze summer forever by making frozen s'mores! In this video, Eric shows you how to create frozen s'mores with chocolate ice cream, a toasted marshmallow mixture and graham crackers. You'll love them and your kids will go nuts.
Freeze Summer Forever with Frozen S'mores
Episode 30: Ice Cream Bread
Did you know that you can make a delicious loaf of bread using self-rising flour and a pint of ice cream?m In this video, Jess shows you how transform your favorite ice cream into a delicious, muffin-like loaf of bread with your favorite toppings.
Two-Ingredient Ice Cream Bread
Episode 29: Spiced Yogurt Flatbread
Did you know that you can make a delicious flatbread using just a container of yogurt and flour? In this video, Todd shows you how to make a super simple flatbread that you can top with anything you want.
Super Simple Yogurt Flatbread
Episode 28: 4-Ingredient Strawberry Shortcake
There is nothing better during the summer than fresh strawberries. In this video, Heather shows you how to make a simple and easy strawberry shortcake.
Easiest Summer Shortcake
Episode 27: Mini Watermelon Margaritas
Wondering what to do with min-watermelons? Turn them into margaritas! In this video, Eric shows you how to turn a mini-watermelon into the perfect summertime cocktail. You can even leave the booze out and create a refreshing drink for your kids.
Mini-Watermelon Margarita in Minutes
Episode 26: Mochi Cake
Do you dream all year long of seasonal grocery store items that are no longer available? So does Patty, but in this video she's found the key to making Trader Joe's Mochi Cake at home. All you need are some simple pantry ingredients along with rice flour and you'll be eating this cake all year long.
Copycat Mochi Cake
Episode 25: Quesadillas Benedict
Tired of your normal quarantine breakfast? In this video, Jess shows you how to make quesadillas benedict. All it takes is some basic pantry items and before you know if you'll showing off to all your friends on Zoom.
Episode 24: How to Make Edible Playdough
Whoever said you shouldn't play with your food was just wrong. In this video, Heather and her daughter Eve show us how to make cute animals out of edible playdough. All you need is water, marshmallows, powdered sugar and food coloring.
Episode 23: Sourdough Starter Scallion Pancake
Are you at home making lots of sourdough? Tired of throwing away all the discard starter? So is Eric and he's come up with a delicious way to save that discard: make crispy, tangy scallion pancakes.
Sourdough Starter Scallion Pancakes
Episode 22: How to Sharpen a Knife With a Mug
Have you ever been caught in a pinch where you only have a dull knife and no sharpener? Jess shows you a simple technique that she learned the hard way - how to use a mug to sharpen a knife. All you need is a cheap, sturdy mug and you're all set.
How To Sharpen A Knife With A Mug
Episode 21: The Easiest Poached Egg Technique
Love poached eggs but scared to make them at home? In this video, Heather shows you how to poach eggs, the right way at home. Get ready to have amazing, drippy poached eggs every weekend.
How to Poach Eggs
Episode 20: French Onion Soup Pantry Pasta
Unsure of what to make for dinner? Chances are you have everything in your pantry right now to make a delicious pasta. Eric shows us that all you need are onions, garlic, butter, oil and pastry to create something delicious for you and your kids.
Magic No-Recipe Pantry Pasta
Episode 19: The Fluffiest-Ever Buttermilk Pancakes
Tired of making the same old, floppy pancakes? Eric will walk you through all of his secret tips to making the perfect, fluffy, huge pancakes. From using baking soda AND baking powder to letting the batter sit for 10 minutes, these tricks will make you a pancake master in no time.
No More Floppy Pancakes!
Episode 18: Giant Grilled Cheese Sandwich
What's better than a regular grilled cheese? A giant grilled cheese. Jess walks us through using a whole loaf of bread, American cheese, cheddar, and mozzarella to create a masterpiece that's good enough to share.
Is This The Biggest, Cheesiest Grilled Cheese Ever?
Episode 17: How to Temper Chocolate
Want to make an amazing, shiny, snappy chocolate dessert that is sure to impress your valentine? Pastry chef Priscilla Scaff-Mariana from Gabriel Kreuther teaches Heather the A to Zs of tempering chocolate like a pro.
Finally Get Chocolate to Listen to You!
Episode 16: Chicken Skin Chips
When braising or making soup, it's normal to remove and discard chicken skin. Next time, save what you pull off so you can make this game-changing snack. The technique Jess uses is super simple and leaves you with a plate of irresistibly crunchy chicken skin chips.
Chicken Skin Chips!
Episode 15: Vegan Instant Pot Cashew Yogurt
Rachel Berman, the general manager of Verywell, joins Patty to show us how to make our own vegan yogurt at home. All you need are cashews, water, coconut milk and an Instant Pot and before you know if you'll be making all of your coworkers jealous with a healthy and delicious breakfast.
Instant Pot Vegan Yogurt
Episode 14: Flavor Bombs
If you want to plan ahead for a busy weeknight, prepare our easy frozen flavor bombs. Watch as Heather walks us through how to combine spices with fat and onions to make concentrated frozen pucks that can be combined with other ingredients for countless dinner possibilities.
Frozen Flavor Bombs
Episode 13: How to Make Brown Sugar Milk
You may not know brown sugar milk by name (yet!), but you’ve probably seen it pop up in your Instagram feed. The Taiwanese bubble tea has become so popular, foodies have lined up for two hours just to get their hands on one. Well, you’re in luck because it’s incredibly easy to recreate at home and Patty will show you how.
Brown Sugar Milk
Episode 12: Red Velvet Crinkle Cookies
In need of a new holiday cookie recipe? Patty shows you how to bake snowcapped red velvet crinkle cookies that are guaranteed to win any Christmas cookie swap.
Red Velvet Crinkle Cookies
Episode 11: How to Look Cool Shaking a Cocktail
Tired of not looking cool at parties because you don't know how to use a cocktail shaker? Eric gets a cocktail lesson from Tom Macy, co-owner of Clover Club and Leyenda . Watch as they make a spiced cranberry margarita, going through all the tools and tricks that will help you look cool at your next holiday party.
How to Look Cool Shaking Cocktails
Episode 10: Kimchi-Pickled Eggs
What's the tastiest way to pickle eggs? Add tangy, spicy kimchi to the mix, and watch your eggs go from ho-hum to explosively delicious. Jess shows you three ways to make it happen.
Three Ways to Make Kimchi Pickled Eggs
Episode 9: How to Hasselback Anything
What's the first thing you think of when we say the term "hasselback"? We bet it's potatoes. But did you know that there's a lot more you can apply the technique to? Watch as Patty shows you how to master this method on a variety of tasty foods.
How to Hasselback Anything
Episode 8: Thanksgiving Leftover Dumplings
We've all been there. You're standing in front of the fridge looking at a pile of Thanksgiving leftovers, but cringe at the thought of yet another turkey sandwich. Here's a way to turn those holiday extras into something completely different: dumplings! See how Patty does it with stuffing, turkey, and green beans and bid farewell to boring leftovers.
Delicious Recipe Alert: Thanksgiving Leftover Dumplings
Episode 7: How to Spatchcock a Turkey
It turns out the easiest way to get the maximum amount of crispy golden skin, tender legs and drums, and juicy white meat is also the fastest: Spatchcocking it. Heather snips the spine from a turkey and flattens it, then roasts it with a lot of butter, salt, and pepper. The turkey is ready in just over an hour—yes, really!
How to Spatchcock a Turkey
Episode 6: The Secret to Extra Fluffy Mashed Potatoes
When fluffiness is the goal for mashed potatoes, there's one kitchen tool that Heather uses to get there. The astonishing part? You don't even have to peel them—which makes these potatoes perfect for a weeknight dinner or a Thanksgiving-worthy side dish.
Unbelievably Easy Fluffy Mashed Potatoes
Episode 5: The Not-Measuring Rice Trick
Fact: You don’t actually need to measure water when cooking rice. We know a trick that’s been used for centuries—including in the childhood homes of food editors Patty and Jess. Add any kind of rice to a pot, and prepare to witness perfect, fluffy measurement magic.
The Rice Finger Trick
Episode 4: How to Cut and Peel Butternut Squash
There is nothing to fear but fear itself. Fear and sometimes also butternut squash. Heather insists that it’s pretty easy, though, and proves it by demonstrating a straightforward way to peel, cut and dispatch a big fat butternut squash into neat little hunks without breaking a sweat.
How to Cut a Butternut Squash Without Fear
Episode 3: How to Make Halloween Candy Fondue
Here's a fun new way to breathe new life in Halloween candy—turn those treats into an over-the-top fondue. All you need are your favorite fun-sized bars, a small crockpot, and all the usual fondue fixins'. See what Jess pairs with Butterfinger, Snickers, and Milky Way—and be prepared for chocolate overload.
Leftover Halloween Candy Fondue
Episode 2: The Trick to Perfect Boiled Eggs
What’s the best way to cook the perfect egg, every single time? People constantly ask this question and Heather is genuinely psyched to show them how it. It’s preposterously easy, satisfyingly precise, and the eggs practically leap from their own shells.
The Trick To Perfect Boiled Eggs
Episode 1: The Quickest Pickles Ever
Ready to make the fastest pickles on the planet? Jess is. Watch her smash her way to crisp, mouth-puckering glory with a pile of cucumbers and her trusty cast-iron skillet. Find out why this brutality helps the brine penetrate and create crunchy pickles in record speed.
How To Make Smashed Pickles
The Spruce: "One Thing" Episodes
Want more "One Thing"? Check out home, organizing, and crafting tips on our sister site, The Spruce.