Prep School

10 delicious broccoli recipes to help you turn your kids onto the cruciferous green stuff—no bribes necessary

From skinning eggplants to confiting duck to reusing leftover wine, our Test Kitchen shares its super-cool tricks

American fish roes are no longer just a poor substitute for sturgeon caviars from Europe and Asia: Here's our guide to 4 types you should know

Step-by-step instructions for making your own preserved lemons at home, according to Rolf and Daughters chef Philip Krajeck

Tiny flowers, buds, and leaves are popping up on the plates at many of our Best New Restaurants.

Tomato water--the rose-colored juice released from the cut fruit--tastes like a super-concentrated version of ripe tomatoes. Here's how to make and use it

A whole grilled fish looks (and tastes) impressive--assuming you can neatly dispatch it into fillets. Follow these steps, and pretty soon you'll be showing off at the table

Different cocktails call for different breeds of gin, and we've selected 4 of the best, whether you're a Martini addict or a Tom Collins girl

Salt isn't just salt--it can be a vehicle for far more complex flavors. Here's 3 ways to punch it up with a range of herbs and spices

That's all you need to make the ultimate summertime delight: the ice cream sandwich. Well, that plus some deft technique

No matter what you're grilling this summer, build a two-zone fire

Whole roast chickens look great on the dinner table, but they have no place at a picnic. For easy transport—and eating!—carve your bird into tidy pieces