Basics
Give a new pan a glossy black nonstick coating—or bring the luster back to a family heirloom—with this 3-step process for seasoning cast iron.
Julie Harans
Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)
Molly Baz
This heavy-duty pan can last forever—even if you get it all sudsy—if you follow this easy protocol.
Julie Harans
Whether you snagged a tuna steak, a side of salmon, or a whole red snapper, we have tips.
Li Goldstein
With these expert tips, you can have a flavorful, nutrient-rich broth in just a few hours.
Alexis deBoschnek
Actually, there are often more than five. Here’s how to make and use one of our favorite blends.
Sarah Jampel
They’re usually interchangeable. Here’s how to make the call.
Sarah Jampel
When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.
Zoe Denenberg
Some loaves absolutely require bread flour—others are better off with all-purpose. Here’s why.
Claire Saffitz
Bonus: They peel like a dream.
Sarah Jampel
And can you use them interchangeably in recipes?
Sam Stone
You don't even need a thermometer to know when it's done.
Alyse Whitney
Spicy hummus. Avocado hummus. Curried sweet potato hummus. ALL OF THE HUMMUS.
Alex Beggs
With these ingredients, you're ready for anything.
Alex Delany
The absolute best blender you can buy (and what to do with the cheapest one you can find)
Elyssa Goldberg
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
When should you use canned beans versus cooking dried beans at home? Our Test Kitchen editors weigh in.
Christina Chaey
Fun times lie ahead. You just have to make some toast and get through rent week.
Alex Delany
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Once you know this simple formula, you'll be a stir-fry success.
Alex Beggs
How to get it nice and smooth—and you might never buy it again.
Alex Beggs
And there's dessert!
Amiel Stanek
A seriously easy upside-down cake: under 10 ingredients, 1 pan, 1 mixing bowl.
Carla Lalli Music
And how to save your chops from dreaded dryness.
Meryl Rothstein