Test Kitchen Tips
The best beach dinners require minimal prep and maximum flavor
Hunter Lewis
The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce.
Hunter Lewis
...and summer's not even over yet.
Mary-Frances Heck
The next time you want to slice corn off the cob, try this technique.
Hunter Lewis
Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. But the chefs at Chicago's Terzo Piano figured out a trick.
Bon Appétit
The Joy of Cooking, a staple of many cooks' libraries, has been in print since 1936 and has its own blog now.
Hunter Lewis
They should know. They tasted each and every one.
Danielle Walsh
Make the household favorite sweet treat at home.
Bon Appétit
Pain is Good sauces are super hot, but they also have good flavor.
Kay Chun
Mary-Frances Heck
Spice up your life with za'atar, a traditional eastern Mediterranean spice blend
Hunter Lewis
Why slap a whole fish on the grill? Because it tastes better. Here's how to do it.
Bon Appétit
These little sprouts have the oniony tang of chives and the sharpness of raw garlic.
Kay Chun
The lesser-known cousins of blueberries and other stalwarts of the berry world can add a delicious new dimension to desserts.
Bon Appétit
A great dressing is essential to any slaw. Here's how to make one.
Mary-Frances Heck
With the propane majority in mind, here are three methods for cooking better, smokier meat over a gas fire.
Hunter Lewis
There are two opinions on the most humane way to kill a lobster. For the squeamish, we recommend this method.
Kay Chun
We smuggled home lemons from Procida, Italy. And they're huge!
Kay Chun
Tool of the trade? Try this tried and true pepper grinder for your kitchen.
Kay Chun
That line running down the convex side of the shrimp is actually its digestive tube
Hunter Lewis
If you're lucky enough to come across these fleeting greens one last time at your local market (as we were last week), pickling is a great way to make them last the whole year.
Mary-Frances Heck
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
A good sear makes for a dirty pan. Here's how to conquer the crud, once and for all.
Rachel Sanders
Searing scallops can be daunting. Here are some tips from the pros.
Chris Morocco