Techniques

The hardened end of that parm wedge has a lot of umami left to give.

With these expert tips, you can have a flavorful, nutrient-rich broth in just a few hours.

Peak summer intel.

A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.

Draped in a spicy-nutty sauce, this easy no-recipe soba noodle salad is your new go-to work lunch.

Your rusty cast-iron skillet is not beyond repair. Here are three steps to save it.

PSA: Edible lavender is different from the stuff in your potpourri dish.

Here’s everything you need to know.

Pastry genius Natasha Pickowicz shares her best tips and tricks for baking, assembling, and decorating an impressive, multi-tiered cake.

Risotto should always be this luxurious.

Meet the saucy condiment we're swooshing under roast vegetables, tossing with noodles, and more.

Jarred, watery salsa = bad. Chunky, fresh, and flavorful homemade salsa = good. Very good.

If you're going to invest in one coffee-making tool, make it a French press.

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We’re flipping the traditional sear on its head.

And a whole new technique to get the crispiest possible skin.

It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.

If you can boil water and scramble eggs, you can make egg drop soup.

When you need something that can handle a huge steak or grilled cheeses for a crowd, go griddle.

It's as easy and hands-off as a slow cooker, but with much better flavor and texture.

Steak, chicken, salmon, sweet and spicy pork belly—anything!

It's not that hard to master your favorite fish at home.

Hide your baking mistakes in jam and powdered sugar.

IT WILL BE GLORIOUS.

Bone up on your brining skills before Thanksgiving with our easy-to-follow video

Turns out raw cranberries are bracing and delicious, the perfect way to cut through all that gravy.

Watch this video and you'll be a turkey-carving master in less than five minutes.