Place your cantaloupe top-side up on your cutting board. Slice the cantaloupe in half from top to bottom. Use a large spoon to scoop out the seeds and connective membranes from each half and discard.

Use a large chef's knife to cut the cantaloupe in half, cutting through the stem and blossom ends; steady the melon with your other hand. Be sure to use a cutting board. Test Kitchen Tip ...

I was surprised by Fuller's recipe, which serves up the oats in a cantaloupe Fuller serves up a hybrid of chia-seed pudding and overnight oats in half of a cantaloupe, then tops the concoction ...

Cut the melon in half and remove the seeds. Cut each half into six wedges and carefully remove the skin using a sharp knife. Wrap each melon wedge in one slice of Parma ham. Place on a serving ...