Techniques

Ready to fill that buttery pie crust with a pile of gorgeous, ripe fruit? We're here to set you up for pie filling success.

Toasting grains and spices before cooking adds a little extra oomph to their natural flavor. But how do you do it without any burning? The BA Test Kitchen's got the answers.

When chefs need a shortcut to deep flavor, they go to spice master Atef Boulaabi. The expert shows how to make your own custom blend at home.

Take your skillet cornbread from the backyard barbecue to the breakfast table.

A basic but brilliant wire rack is the shortcut to perfect grilled vegetables all season long.

Grilling charcoal this summer? Us, too. Here are a few of your options.

Grilling is no fun if you almost burn the house down; firefighters offer up some advice.

The perfect summer side dish is a combination of grilled Halloumi cheese, juicy watermelon, and charred cherry tomatoes. Make it happen.

We subjected blenders to the rigor of the BA Test Kitchen and we found the only blender you'll ever need.

Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.

Who doesn't want to cook faster? We could all use a little more time in the kitchen—these hacks make quick work of dinner.

Eat your greens early and often. Here's how to make healthy sautéed greens for breakfast.

Everyone knows the best part of any coffee cake is the buttery, sugary topping. Here's our test kitchen's formula for making a perfect crumb topping—for any cake.

Whole grains are seriously good for you–here's how to cook them right.

A great cheesecake is the stuff dreams are made of. Make it a reality by avoiding these cheesecake common mistakes.

Basic cooking mistakes happen. Even something as simple as salting your food.

Healthy office lunches have come a long way since the hard-boiled egg. Here are our favorite ways to put an egg on it—from soft-boiled to omelets to, yep, even fried.

Step away from the stock pot—all you need to make a flavorful, aromatic homemade broth is…a French press.

Bringing the perfect birthday cake to life in your kitchen doesn't require fondant or fancy tools with these tips.

Like transitional dressing, transitional cooking can be a challenge. Not so with these spring-inspired updates for chilly-weather braises, carbonara, and pastas.

Associate food editor Claire Saffitz is here to help you make the best chocolate cake of your life.

Never mess up pie dough again.

Sure, you could use a mixer to make your own whipped cream. But here's why we actually prefer to make ours by hand.

What can you learn from a real live Italian chef? A lot, when it’s Paolo Dorigato, the charmer behind Dolce Italian in Miami. The winner of Bravo's "Best New Restaurant" takes us to school.

When the weather warms up, it's time to give your kitchen a good spring cleaning. Here are the most common mistakes—and how to avoid them.

Watch and learn how to make one of our favorite spring dishes of all time.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

Watch the video to learn how to make our new favorite spring salad.