Our 30 Favorite Cooking Tips of 2017
No matter how skillful you are in the kitchen, there is always, always more to learn. Call them hacks, tips, or tricks of the trade, but what matters is that they'll make cooking easier and more delicious than ever. Some are building blocks of knowledge essential to any cooking education; others will sound so intuitive you'll wonder why you didn't think of them first. Here are 30 techniques that helped us become better cooks in 2017.
Photo by Ted Cavanaugh1/30The Art of the Fried Egg
A fried egg faces dangers at every turn. On one side, there's the horror of undercooked, goopy whites. On the other, the risk of burnt edges and a hard, congealed yolk. Somewhere in between, for the briefest of moments (a flash in the pan, if you will) is the flawless ideal: crispy edges and an unburst, molten yolk. Nail it every time with this technique.
Alex Lau2/30The One Recipe Instruction You Should Never Ignore
We always give our best estimates of how long each step should take in our recipes, but factors beyond our control often change the results. So instead of following that "5-8 minutes" instruction religiously, pay more attention to the "indicator"—that is, “bake until skin is golden brown and crispy,” or "cook until onions are translucent." Time is but a construct, right?
Photo by Alex Lau3/30There Is a Right and a Wrong Way to Brown Meat
Browning meat may seem like the simplest part of any recipe, but before you push that skillet onto the backburner and forget all about it, make sure you've mastered these easy techniques for the juicy, crispy meat your dish deserves.
Illustration by Hazel Zavala Tinoco4/30Last One to Sink Is a Rotten Egg
Speaking of eggs, nobody wants to wait for a whiff of that rotten smell to find out that their eggs have gone bad. We picked up this simple trick to make sure your eggs are fresh before cracking the shell.
Christopher Testani5/30Save on Dry Cleaning, Spend on Tomatoes
We refuse to compromise on hand-crushed canned tomatoes, but we also refuse to compromise on stain-free shirts. Assistant web editor Alex Delany's ingenious, Ziploc bag-based solution will get the perfect crushed tomato consistency without the splatter.
Photo by Marcus Nilsson6/30A Masterclass in Meatballs
How to capture that perfect meatball taste and texture, just like Nonna makes? Well, we would never claim to compete with Nonna, but these four tricks are a good place to start.
Gentl & Hyers7/30Apple Picking Made Easier
We're not sure where the phrase "easy as pie" came from, since baking a perfect pie is a feat worth celebrating. We can at least help demystify the apple selection process, however, with this guide to the perfect apple for every baking situation.
Photo by Isa Zapata8/30A Cooking Oil For Every Occasion
When it comes to performance and flavor, not all cooking oils are created equal. Some perform well at high temperatures, making them ideal for frying and sautéing. Some are super flavorful, but turn rancid when heated. We put together a comprehensive guide on how and when to use every kind of oil.
Photo by Laura Murray9/30Pasta Water is Liquid Gold
This year we learned to ditch the colander. Because the key to luscious, glossy pasta is waiting right there in the pot, and to pour it all down the drain would be a crime.
Nicole Franzen10/30Perfect Pan Sauce. Every Time.
What's the only thing better than a beautifully seared piece of meat? A beautifully seared piece of meat drizzled with a silky reduction. These are the keys to pulling off a pro-grade pan sauce.
Photo by Ted Cavanaugh11/30The Only Hard-Boiled Egg Method You'll Ever Need
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Photo by Alex Lau12/30Get the Most Out of Your Herbs
Are you cleaning and storing your herbs wrong? We know we were. Fortunately, senior food editor and extreme herb enthusiast Andy Baraghani showed us the error of our ways and introduced us to a few simple tricks to get the most out of those aromatic greens.
Alex Lau13/30Marinate Your Cheese
Assistant video producer Tommy Werner got hooked on marinating after hitting up the cheese aisle at Trader Joe's. But there's almost no cheese out there that a flavor-rich marinade can't improve.
Photo by Peden + Munk14/30Use Your Grill As a Stovetop
Save yourself a few trips to the kitchen, and plan your whole meal around the grill, where you can boil, sautee, and fry to your heart's delight.
Alex Lau15/30“Dry Clean" Your Mushrooms
Out with slimy mushrooms, in with crispy mushrooms. Surprisingly enough, the culprit for that less-than-ideal texture is the water you wash them with. Use this method instead to keep your mushrooms from getting wet before they hit the pan.
Alex Lau16/30How to Cook Tofu That Actually Tastes Good
Nothing against tofu; we just know it can be difficult to work with. But with this essential guide, you'll be cooking confidently with tofu in no time.
Alex Lau17/30How to Cut Acorn Squash Without Injuring Yourself or Others
With a shape that can't easily be described with simple geometry and a seemingly impenetrable exterior, the acorn squash can be intimidating to slice into. But we're here to help. Get a sharp knife ready.
18/30To Get Real Al Dente Pasta, You're Going to Have to Cook It Even Less
I you’re finishing your pasta by tossing it in pan of sauce—and you should be—and the pasta you're pulling out of the boiling water and transferring to a pan is perfectly al dente, then you're setting yourself up to overcook it. We can help.
Alex Lau19/30Upgrade Your Coffee Game
Waking up is hard to do. But at least you'll have something special to look forward to once you've learned how to prep the perfect cup of coffee.
Alex Lau20/30How to Peel Ginger With... a Spoon?
It's completely counterintuitive, and completely genius. Just watch the video if you don't believe us. Peeling your ginger with a spoon is the future.
21/30How to Wash a Ridiculous Amount of Kale at Once
Prepping leafy greens for a crowd? The seemingly ever-expanding uncooked leaves can make the simple act of rinsing feel like mission impossible. But fear not: Basically editor Amiel Stanek shared a piece of wisdom he picked up while washing vegetables in bulk in a restaurant kitchen. Your sink will even get a good scrub out of the deal, which—let's be honest—it probably needs.
Photo by Alex Lau, food styling by Judy Mancini.22/30Smashing
PumpkinsCucumbersOur new favorite cucumber salad recipe doesn't involve a knife. How is that possible, you ask? It involves smashing the cucumbers. And tossing in some oil, some acidity, and a handful of other tasty ingredients. Hop to it.
23/30The Easiest Way to Chop Broccoli for a Salad
Don't get so fixated on the florets that you forget about the delicious broccoli stem. Here's how to chop broccoli without wasting a thing.
Ted Cavanaugh24/30How to Make Pesto From Anything
Don't have a garden full of basil? No problem. Turns out you can make pesto from just about anything—or at least any combination of greens, nuts, and cheese. We put together some of our favorite pesto combinations for you to try.
Photo by Romulo Yanes25/30When It Comes to Sweets, You Have to Get a Little Salty
There's almost no dessert that cannot be improved with a light sprinkle of Maldon's flaky salt. We have proof.
Photo by Laura Murray26/30Stop Wasting Precious Strawberry Parts!
Every millimeter of that strawberry is a delicious treat worth savoring. We finally found the perfect stem removal technique to make sure we never throw out another chunk of ruby red goodness with the stem again.
Ted Cavanaugh27/30How to Use the Other 3 Sides of Your Box Grater
We know you get a ton of mileage over that one side, but why let the other three go to waste? We set out to find the best uses for every panel's size and shape.
Photo by Alex Lau28/30Master the Basics of a Green Salad
How to wash, dress, and toss a simple green salad. (The alternative method to a salad spinner is a game-changer.)
29/30How to Tell When Garlic's Gone Bad
Turns out if you're storing it poorly, garlic can turn on you in just a couple of days. Fortunately, there are plenty of easy ways to extend its shelf life, and we've got 'em right here.
Christopher Testani30/30Ditch the Canned Beans
Cooked dried beans are cheaper and tastier than the ones in a can, and easier to cook than you think. Still not sure where to start? We've got you covered.
