Techniques

Great ceviche is easy to make and nearly impossible to mess up. Here's how to do it.

Make a rhubarb galette. It's spring. It's practically a requirement.

Cut down on your kitchen waste by cooking smarter—here are our favorite ways to utilize scraps and otherwise compostable items.

A new documentary on wasted food shows just how much of our groceries are ending up in the trash. Here's how to be smarter about shopping and cooking, while also cutting down on your food waste.

This isn't any banana bread. It's a black sesame banana bread.

Making soup dumplings isn't hard. Okay, it kind of is. But this step-by-step video will teach you everything you need to know.

Pressure cookers are an amazing tool, if you know how to use 'em right.

You can make pesto out of almost anything green and leafy, which makes spring the perfect time to experiment.

We're serious about our kitchen gadgets, and everyone is opinionated about their favorite egg slicers and mandolines. Here are our favorites.

The perfect key lime pie is a balance between tart and sweet.

Audrey Saunders of the famed Pegu Club taught us how to make the perfect martini. Learn her magic.

Grits are easy to make...but finicky at the same time. The trick? Low and slow. Low and slow. Low and slow.

Out of Girl Scout cookies? Don't sweat it. You can make them at home... Plus, this version is vegan and gluten-free.

Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.

It's okay: Basic cooking mistakes happen. Even with mushrooms.

Scrambled eggs are a perfect weekday breakfast option—here are six great ways to cook them.

Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.

A perfect matzo ball soup is rich and flavorful, while still being light and tender. Here's how to master the matzo.

It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.

Senior food editor Alison Roman caught up with Zachary Golper of Bien Cuit to find out what’s inside of his stellar chocolate buckwheat cookies.

A little blackened magic turns humble cabbage into something incredibly delicious.

Don't be afraid to cook that $50 porterhouse steak—this method is fool-proof.

There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.

The hardest things to master are often the simplest. Take the martini.