Effed It Up
There's nothing like fresh, warm tortillas—unless they're dry and crackly. Here's how to fix 'em.
Rick Martinez
Say goodbye to too-mushy or too-chewy farro.
Rick Martinez
No one should have to put up with pork belly that's hard to chew. Especially not you.
Elyssa Goldberg
Roast peak turkey...even at high altitudes.
Rick Martinez
It only takes one magic ingredient.
Rick Martinez
Next time you roast beef in the oven or your slow cooker, you'll know with complete confidence that it'll come out right.
Rick Martinez
Pre-baked pizza is supposed to make your life better. But not if all you're doing is scorching it beyond recognition. Here's how to never burn it ever again.
Rick Martinez
Consider the days of soggy, soupy enchiladas over and done. You (and your enchiladas) deserve better.
Rick Martinez
Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.
Rick Martinez
Consider the days of too mushy, too dry, too overcooked, or too soupy mac and cheese long gone.
Rick Martinez
Consider the days of food sticking to—and burning on—your stainless steel pots and pans over.
Rick Martinez
Consider accidentally blackened bottoms on your roasted vegetables a thing of the past.
Rick Martinez
Forget dry salmon. Nobody needs that.
Rick Martinez
Make the awesomest pan-fried potatoes.
Rick Martinez
Yes, everybody makes basic cooking mistakes. One reader confessed how hard it is to cook different size vegetables (of the same type) all at once, and get it right. Here's our advice.
Rick Martinez
Here's what you need to know about cooking with frozen shrimp.
Dawn Perry
Toasting grains and spices before cooking adds a little extra oomph to their natural flavor. But how do you do it without any burning? The BA Test Kitchen's got the answers.
Elyssa Goldberg
Grilling is no fun if you almost burn the house down; firefighters offer up some advice.
Dawn Perry
Basic cooking mistakes happen. Even something as simple as salting your food.
Christina Chaey
Never mess up pie dough again.
Dawn Perry
Pressure cookers are an amazing tool, if you know how to use 'em right.
Dawn Perry
Grits are easy to make...but finicky at the same time. The trick? Low and slow. Low and slow. Low and slow.
Carey Polis
It's okay: Basic cooking mistakes happen. Even with mushrooms.
Christina Chaey