cooking
It’s a little bit of science, and a little bit of tradition.
Alma Avalle
Two to one. Two to one. Two to one!
Shilpa Uskokovic
Foot-stepping noodle dough is a time-honored tradition.
Ali Francis
From flat bánh pho to wide ho fun, the canon of rice noodles is as expansive as it is delicious.
Cathy Erway
Bouncy noodles, crispy tofu, silky sauces, and more.
Zoe Denenberg
Yes, you read that correctly.
Antara Sinha
It all comes down to the type of starch.
Julie Harans
All you need is a few minutes and a few ingredients.
Sam Stone
Just 15 minutes can (literally) make or break your recipe.
Li Goldstein
Even a little makes a big difference in the final texture.
Shilpa Uskokovic
There are lots of types, and they’re not interchangeable.
Andrea Nguyen
Just don’t call it Funfetti—the lawyers can hear us.
Alex Beggs
As a kid, I would turn up my nose. Now they’re my favorite kitchen project.
Antara Sinha
On days when you’re not feeling buttoned-up, let it all fall apart.
Kendra Vaculin
First, you have to be willing to try something new—only then can you decide you absolutely hate it.
Chris Morocco
We’d never have a family get-together without it.
Georgina Hayden
Its funky, savory punch is key to stellar chaat and impeccable tofu scrambles.
Antara Sinha
Pour a cup or three.
Henrietta Lovell
And can you swap them in baking recipes?
Shilpa Uskokovic
However you look at boxed cake mix—a desperate measure for desperate times or a jumping-off point for an infinite number of delicious desserts—here are our best strategies to make it taste better than you ever imagined.
Anne Byrn
Because no one has time to mince or Microplane.
Zoe Denenberg
And by here, I mean the fudgy, crackly brownie of my dreams.
Chris Morocco
Have parsley, lemon, and garlic? Congrats—you’ve got gremolata.
Zoe Denenberg
Here’s what our test kitchen uses instead.
Chris Morocco