Techniques

Baking is a science—and today's lesson is in vegan baking. Learn how to make the fluffiest, loftiest, most moist dairy- and egg-free pastries around by avoiding these common mistakes.

You could be making better hummus.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

You should be using your microwave to dry herbs.

Love cooking with fresh ginger but hate tossing all that peel? Don't! Save 'em and use them in these great recipes, instead.

Whether you're pressed for time or just lazy, you're gonna love this ready-in-five minutes, no-stove-required granola.

The best thing you're not yet doing with your pickles is throwing them on the grill.

Homemade frosting is about 1000% better than the store-bought stuff. Make sure you knock it out of the park by avoiding these common mistakes.

The look of a dish matters more than ever in the age of Instagram. We’ll teach you how to smash and swoosh with the best of them.

Back to school? Don't settle for subpar cafeteria food. Here's how to be a master dorm chef.

Is your dorm room ill-equipped for cooking? No worries; here's how you can still make your own meals.

Pancakes don't have to be weekend-only fare. They also don't have to be indulgent. Here's how to make healthy, weekday-friendly flapjacks.

Yes, there is a right way to grill corn. Learn the technique and see what a difference it can make.

Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.

Here is some fruit-spiration for your summer weekend. You're welcome.

Faster, faster! Learn how to make quick pickles from market-fresh cucumbers. And nope, you don't even have to can them.

Grilled vegetables are so easy, you could make 'em with your eyes closed…right? Wrong. Here are the most common mistakes people make when grilling veggies.

Easier than ice cream but just as refreshing, ice pops are one of our favorite summertime treats. Here's how to make all types, from easy to to boozy.

Not sure what pots and pans to buy for your kitchen? We're sharing the ones you really need—plus, how to use them.

Raw vegan food isn't exactly a culinary darling. But it can be great—here's how to make uncooked veggies taste…amazing.

Dinner looking a little lackluster? The answer is simple: Just put an egg on it. Here's the best style of egg for every type of sad dinner (looking at you, toast).

With a little planning, you'll have a freezer full of healthy, delicious burritos within reach at all times. Here's how to make your own frozen burritos at home.

Faster, faster, faster! Make a better breakfast in a hurry by perfecting the art of overnight oats.

A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.

Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.

Meet the banana split ice cream cake. It is important that you two know each other.

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).

Ripe, juicy heirloom tomatoes don't need much to shine. But when you pair them with creamy ricotta cheese, salt and pepper, and a drizzle of olive oil, you've got the makings of the toast with the most.

Open-air cooking bliss is just a simple—but insanely powerful—backyard propane burner away.