Cooking Tips

Our guide to using different types of chiles, from dried and flaked to fresh and powder.

Hasselback potatoes look super-impressive on the plate, but they're remarkably easy to pull off—here's how

Using a sieve will help you get smooth, compact poached eggs.

Lardo—fatback cured with herbs and spices— adds porky goodness to just about anything

The ultimate guide to boiling an egg, whether you want it soft and runny or hard-cooked and ready to be deviled

On the eve of his newest and most ambitious restaurant project—Gato, in New York—Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking-hot skillet is a cook’s best friend

From patty size and fat content to "crunchification," Bobby Flay's advice on cooking the perfect hamburger

Bobby Flay tells us how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer

5 foods you can bring back from the dead, from herbs and lettuce to bread and rice

A glossy chocolate glaze is one of the simplest ways to dress up a cake. For a pourable consistency and photo-worthy results, follow these tips

The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more

From pasta to steak to fried chicken, 13 leftovers that never need to be reheated—because they taste way better cold.

How chef Dan Kluger keeps his menu so fresh, even in winter

Here are the tips you need to bake perfectly fluffy, tender biscuits.

Omelets are theoretically an easy breakfast staple—but they are too easily ruined with these seven common mistakes

A guide for cooking with winter squash, from butternut to delicata to kabocha

After the party, here's what to toss (bye, queso) and what to keep (hello, ribs).

Miso butter—white miso mixed with butter—is the key to grilling everything from lamb and salmon to asparagus and onions

Our ultimate guide to reheating leftovers like pizza, rice, chicken, steak, pasta, pancakes, eggs, fish, vegetables, muffins, coffee, tea, pie, and risotto

When it comes to making brittle, our readers bristle—but actually, this crunchy candy isn't that hard to get right. Here are five tips for nailing it

Why you should stock up on carrots at the farmers' market, and 22 recipes for using them

A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done

Duck breasts may not be in your regular rotation, but cooking them doesn’t require a special occasion—or any special skills. Sear each side and you're done!

Whether you're eating them for breakfast, lunch, or dinner, grains are building blocks for a filling meal. Here's what you need to know about cooking them