Cooking Tips
The Microplane grater isn't just for shredding Parmesan. Here's 3 more cool ways to use it
Janet McCracken
Hiroko Shimbo--known as the Martha Stewart of Japan--breaks down cooking with miso, kombu, and dashi
Sam Dean
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Here are the keys to making a rich yet light chocolate mousse for your honey on Valentine's Day
Mary-Frances Heck
Pasta shapes are not automatically interchangeable. Here's how to choose the right kind for your sauce
Alison Roman
These 4 tips from chef Sara Jenkins will put your spaghetti, ziti, and orecchiette over the top
Amiel Stanek
We talked to Boston chef Michael Schlow about the ideal method for making this cheesy, under-appreciated Mexican dish
Danielle Walsh
What can you do with the fruit besides, you know, just eating it? The BA test kitchen has three sweet, spicy, sour (and potent) suggestions
Bon Appétit
A six-foot sandwich is a Super Bowl tradition, and No. 7 Sub's Tyler Kord has a few tips for building it bigger, smarter, and tastier (hint: mayo!)
Rebecca Flint Marx
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Chris Morocco
Decadent caramel sauce has one pitfall: crystallization. But you can keep things sweet and silky with one secret ingredient
We love (love!) short ribs, but there are three different styles of cuts, each with their own uses. Here's what you need to know
Mary-Frances Heck
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Didn't quite finish that bottle of Pinot? Here's 10 delicious ways to use it up
Bon Appétit
Think your recipe has reached perfection? Think again. There's no dish that can't be improved with a simple leaky-yolked topping
Chris Morocco
In general, we're gadget-averse. But as you focus anew on your cooking skills, there are a few devices you'll want--no, need--in your kitchen
Benjamin Leszcz
After 18 years of interviewing the world's best chefs, Adam Rapoport has learned a thing or two about breadcrumbs, salt, omelets, and more
Adam Rapoport
To perfect your egg-frying technique, break out an unconventional tool: your oven
Chris Morocco
There's a rainbow of grapefruit varieties out there. Here's a rundown
Chris Morocco
Brightly decorated sugar cookies are easy, as long as you know what not to do
Danielle Walsh
A step-by-step guide for making an easy (yes, easy!) French pastry
Danielle Walsh
How to make a crust that's stress-free--no rolling pin required
Janet McCracken
Prep your bug with confidence with this step-by-step guide
Mary-Frances Heck
Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly
Bon Appétit