Love "One Thing"? Us too! Scroll to see all of our episodes and let us know which one is your fave.
Why is it that the ugliest stickers are the hardest to remove?! Luckily, Melanie knows a relatively mess-free method of removing stubborn stickers from all types of surfaces, and the key is a common household item pretty much everyone owns.
No-carve pumpkins are more popular than ever before, and Melissa is here to show you three ways to embrace the trend. Using just a paintbrush and our Chalky Finish Paint, you can turn your pumpkins into modern works of art—gourd-geous!
The hoodie is a wardrobe must-have for all. Let Melanie teach you (and Dotdash CEO, Neil Vogel) the most genius, space-saving method of folding your favorite hoodie so you can give this garment the respect it surely deserves.
Condiments! Without a doubt awesome for eating. But do they have a secret, secondary purpose? Watch as Melanie tests whether mayo, ketchup, and vinegar can double successfully as cleaning agents.
Your fingers deserve to stay intact! Spare your digits the indignity of being smashed by a hammer during your next home improvement project with these helpful tricks Sami has mastered.
If you’ve ever moved furniture off a rug, you’re probably familiar with the unsightly dents that get left behind. Don't fret! There’s a simple way to eliminate these tiny carpet craters. Watch Sami explain exactly how.
The Spruce Eats: "One Thing" Episodes
Want more "One Thing"? Check out cooking tips and essential recipes from our sister site, The Spruce Eats, below.
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 Kirby cucumbers and her trusty cast-iron skillet. Find out why this brutality helps the brine penetrate and create crunchy pickles in record speed.
What’s the best way to cook the perfect jammy egg, every single time? People constantly ask this question and Heather is genuinely psyched to show them how to do it. It’s preposterously easy, satisfyingly precise, and the eggs practically leap from their own shells.
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. You’re in luck, because it’s incredibly easy to recreate at home—let Patty will show you how.
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.
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.