Techniques

This is the fanciest toast in all the land. And you deserve it.

Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.

Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.

Sour cream can't fix everything. Avoid these common mistakes, and learn how to make a better baked potato.

Next time you roast beef in the oven or your slow cooker, you'll know with complete confidence that it'll come out right.

Claire Ptak of London's Violet Bakery gives us a crash-course in just-sweet-enough desserts that won't leave you sugar crashing.

Can't decide between coffee or tea? Hot or cold cereal? With this breakfast, you can actually have it all.

You know what's always good? Homemade lasagna. Unless it's bad. Avoid these pitfalls, and make a better pan of this classic casserole.

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.

You don't need a fancy machine to make a frothy tea latte at home. Here's how to do it.

If you're drinking your morning smoothie out of a glass, you're doing it wrong.

Creamy and dreamy are the words: If your blended soups look more lumpy and watery, you're probably making these common mistakes.

When it comes to homemade tacos, Alex Stupak and Jordana Rothman say anything goes. Just promise you'll make your own tortillas.

Consider the days of soggy, soupy enchiladas over and done. You (and your enchiladas) deserve better.

Oatmeal is so five minutes ago. Here's why we're cooking buckwheat porridge for breakfast.

What's easier than pie? A galette! Just don't make these common mistakes, and you've got an easy, rustic dessert (or dinner!).

Mike Greenfield and Josh Greenfield of The Brothers Green learn the Asian art of BBQ pork belly from chef Sean Scotese of Lazy Siu—and it's so simple you can do it at home.

Basting isn't just for turkeys. Master this technique for better scallops, pork chops, and more.

Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.

Here's why you should (sometimes) start cooking in a cold pan.

It takes a whole lot of love and effort to make an amazing Sunday sauce. Oh, and one more thing: Make sure you're not making any of these common mistakes!

Consider the days of too mushy, too dry, too overcooked, or too soupy mac and cheese long gone.

As miraculous as all those "all-purpose gluten-free" flour blends are, they should really be called something like varied-and-useful-but-not-quite-all-purpose gluten-free flours. Here’s a cheat sheet for when you can sub out all-purpose, and when you should find a recipe that’s intentionally gluten-free.

5 things to sandwich between two baking sheets.

How do chefs figure out timing? It's a ballet...of sorts.

There's a difference between nuking a teabag and brewing a real cup of tea at home—avoid these mistakes when upgrading to the real thing.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

Pears and apples may get all the spotlight, but we're jonesing for rosy and aromatic quince this fall.

Puréed squash: It's healthy, it's sweet, and it's the best breakfast you're not yet making.