Techniques

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of.

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

Here's what foods are allowed on the paleo diet—plus the most common mistakes people make when going paleo.

People are OBSESSED with this thing. Why?

High-five your future self for thinking ahead now.

From delicately sweet palmier cookies to hearty tots, these videos will show you how to satisfy any snack craving.

Get that pizzeria-quality stuff, right in your own backyard.

When you check out restaurants for a living, what do you do on vacation? Avoid them at all costs. Andrew Knowlton takes us to Maine, with simple advice for cooking, drinking, and relaxing with little but an open flame.

Why American chefs are finally catching on to Japanese grilling.

Here's how to grill a head of romaine that's charred on the outside and tender on the inside. Perfection.

Welcome to Grilling 101: Here's how to make the most of a charcoal chimney's worth of fuel, from blazing flames to the last dying ember.

Here's how to grill it without starting a bacon fat fire—it's an art and a science.

Mastery of your grill lid stands between you and perfectly grilled steaks.

So easy you can do it without a recipe. Please don't skimp on the mayo.

When BA's Andrew Knowlton puts his daughters to work in the kitchen, the result is veg-packed summer rolls that turn dinner into an art project.

You can freeze AVOCADO?! What is this madness?

Navigating a vegan diet can be tricky. Here's everything you need to know about plant-based cooking—plus the things most people screw up when giving up meat.

Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Your favorite kitchen tool is heading outside for the summer.

Is there a better blank canvas for perfect farmers' market produce than crispy, chewy grilled pizza? We think not.

Our resident baking whiz Claire Saffitz shares all of her tips and tricks for icing a layer cake.

If you don't already blind-bake your pie crusts, this is why you should start.

Get these starter tips down, and you're already on your way to becoming a better cook.

It should be against the law to overcook bacon. Consider this information Life Essentials.

That color looks _fabulous on you. It just doesn't look great on your expensive stemware.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

Most people make these mistakes when cooking with food processors. But not you. You would never.

This quick riff on cacio e pepe is a weeknight savior.

Cheaper, tastier, better: It's time to learn how to make homemade barbecue sauce.