Techniques

Sometimes, the perfect dinner is a simple puréed soup. Here's how to make it right.

There's a skill to the perfect pancake. Here's how to master it.

We fully support eating your feelings and cooking up some great comfort food. Here's what's on the menu.

Our digital food editor walks you through the steps to creating the perfect mac & cheese—a recipe everyone should know how to make.

Our favorite dinner party short ribs are so simple, they almost cook themselves.

Our double-dark chicken noodle soup begins with a deeply flavored stock made from chicken wings.

Store-bought puff pastry is one of our favorite kitchen shortcuts—avoid these common mistakes, and you'll get the most bang for your buck.

Yes, you can reuse fry oil. Here's our guide to doing it right.

How to make a better homemade pizza, from a man who knows his pie: This video shows you how with tips from Chef Mario Batali.

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops.

When you can't eat another piece of braised meat, these winter salad ideas will inject a little lightness and brightness into your repertoire (thanks, citrus!).

How to make fried chicken, according to chef Dale Talde. There will be kimchi.

Making scrambled eggs isn't exactly rocket science—but our test kitchen has outlined a few surprising ways you might be getting it wrong.

A good pound cake is hard to find—but you can definitely make one at home. Crack the code with these tips from our test kitchen.

There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.

Zippy brined seeds are the perfect accompaniment to rich pastas, meats, and any dish that needs a little oomph. We show you how to make your own and use them in everything.

Turn all those Super Bowl leftovers into great meals that will last the rest of the week

Homemade nachos are a thing of beauty—unless they turn into a soggy mess. Here's how to make the most of any chips-and-melted-cheese situation.

You don't have to wait until summer to make pesto. Forget the basil and make one of these winter pestos, instead.

Still searching for the tricks needed to get your grain bowl to taste as great as the one at your favorite little luncheonette? Search no more.

A custardy, perfectly-cooked frittata is easier to cook than you think—just don't make these mistakes.

Vegetarian cooking is awesome—once you master the tricks of the trade.

We're not ragging on guacamole; we're just hardcore crushing on avocado. Here's how to sneak it into everything you make.

Avoid these common mistakes to turn out perfect batches of golden-brown homemade granola every time.

There's always a place for pancakes, but salads should become your new weekday workhorse breakfast. Here's how to build a salad you'll actually want to eat first thing in the morning.

If you're going to roast vegetables, you might as well roast a large batch. Here's why.

Cooking a great anytime-dinner is easy once you learn how to roast a chicken. Avoid these common mistakes for a juicy bird.

Don't be scared of octopus. You can totally cook it at home.