Mary-Frances Heck

Or, rather, a simple crust made with kosher salt and egg whites

We've added new fruits to the pot of Bachelors jam we've had going since July

Why, yes, they can

Kale, in its uncooked, natural state, is having a moment.

We developed a home cook-friendly method to get an almost-perfect vacuum inside an everyday resealable plastic bag.

...and summer's not even over yet.

Get on it!

A great dressing is essential to any slaw. Here's how to make one.

If you're lucky enough to come across these fleeting greens one last time at your local market (as we were last week), pickling is a great way to make them last the whole year.

The drinks you serve your guests will only be as good as the ingredients in them. So this summer, consider making fruit-infused spirits.

We dig our new Chefswear chef coats, but where did this kitchen fashion come from, anyway?

Green garlic (also called Spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May.

What to do with lots and lots of delicious fruitcake scraps? Why, make bread pudding of course!

Onions to be used in any raw preparation should be calmed by a cool rinse and patted dry before using.

Looking at it, you might think this shiny cup is just another antique bauble from Grandma's display case, or an ornament to hang around your neck, a la Flavor Flav. You'd be wrong ...

The technique yields perfect silky, firm whites and runny, warm yolks every time.

The act is called "sabrage" in French, "sabering" in English, and it's sure to score you some party cred.

Check out the Estate Electric Toaster, one of the first models to toast both sides of the bread.