Keto

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Cutting the cauliflower into florets means the brine will absorb faster.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.

For the most vibrant, striking hue, stick with one type of pepper.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Poaching the shrimp with their shells on locks in their flavor.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Ask your butcher for a whole leg, which will include part of the sirloin.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

The parcooking is essential for a tender result, but the extra effort’s worth it.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.