Cooking Tips
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Turns out, most people royally screw up couscous. Except you, because you know these tricks.
Rochelle Bilow
Pastrami isn't just the best thing you can shove between two pieces of bread—it's a flavor, a philosophy, and a rub that you need in your kitchen, stat.
Elyssa Goldberg
What can you learn from Ellison Park, a self-proclaimed former shit-head and self-taught sous chef at Chicago's Parachute restaurant? A lot, so listen up.
Rochelle Bilow
Yes, the ol' cheese-and-butter on spaghetti combo works like a charm. But now that you're all grown up, isn't it time to get a little fancier with your pasta routine?
Rochelle Bilow
Turn your egg-in-a-hole into a grilled cheese sandwich. With bacon.
Rochelle Bilow
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The first step to holiday success: Don't panic. Instead, use these 11 tips to convince everyone that you're a Thanksgiving boss.
When it comes to real cooking advice, we turn to the kitchen ninjas that make it all happen: The line cooks of America. Here, the sous chef at L.A.'s Petit Trois gives us his best tricks.
Rochelle Bilow
You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.
Rochelle Bilow
Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.
Rochelle Bilow
Here's why you should (sometimes) start cooking in a cold pan.
Rochelle Bilow
Need a remedial class in cooking with butternut squash? This is the guide for you.
Christina Chaey
In anticipation of his incredibly comprehensive new cookbook, The Food Lab's J. Kenji López-Alt debunked the most common cooking myths for us.
Elyssa Goldberg
Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).
Rochelle Bilow
Nope, you don't need fancy equipment to chill out. Here's how to make ice cream without a machine.
Rochelle Bilow
That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.
Rochelle Bilow
Don't you dare use that fancy bottle of walnut oil to sear meat! These 6 recipe ideas are perfect for your fancy olive oils, nut oils, and more.
Rochelle Bilow
How to cook tofu without getting bored? We've got enough flavor combinations for you to eat meat-free (okay, meat-minimal) every day for a month.
Rochelle Bilow
We know: The concept of "leftover wine" is kind of crazy. But sometimes you're left with the tail-end of a bottle and can't drink it all before it goes south. Here's how to use every last drop.
Rochelle Bilow
All you need for an better lunch at the office is… hot water. Here's how to hack everything from a soft-boiled egg to DIY rice noodles.
Rochelle Bilow
Anyone can learn how to make salad. This formula will show you how to make a knockout one, every time.
Rochelle Bilow
Stinging nettles are prickly when raw—but turn them into chips, and you'll forget all about baked kale.
Rochelle Bilow
Want to take your crunchy ice cream mix-ins to the next level? We talked to the pros to get the, um, scoop.
Rochelle Bilow
Your kitchen's biggest and best powerhouse is…water! Here are our best tips for cooking with our favorite not-so-secret ingredient at home.
Dawn Perry