Techniques

There's no summer food like a Caprese salad. And no Caprese salad is easier to transport than this version.

We just really love this.

A bamboo steamer feels like the kitchen tool you don't really need—until you find yourself using it every day.

You can make this riff on the classic Indian spinach and chickpea dish in a slow cooker or on the stove in 30 minutes. It's all you.

Are you prepping them too far in advance? Storing them wrong? Overcooking them to baby food mush? Here's the cure.

In the time it takes to make spaghetti, you could be having pillows of kielbasa and sauerkraut. Here's how.

Give that single-origin drip coffee the pretty ceramic mug it deserves.

Make a perfect, moist carrot cake at home by avoiding these common mistakes—and by following this recipe.

Trust: You want your polenta to be creamy, not sandy. Here's how it's done.

You've probably got a box of freezer bags stuffed in a drawer, but did you know you can use them for things other than storing leftovers?

How to make a healthy turmeric latté at home, from basic to baller.

The biggest mistake of all is not using it. But here's what else people screw up when cooking with garlic (including burning it!).

Everything you need to know about putting out a kitchen fire, including when to actually use an extinguisher.

The pasta e fagioli you deserve has approximately zero mushy noodles.

Listen up, beet haters: These root veggies only taste like dirt if you mistreat 'em. These are the most common mistakes people make when cooking beets.

Everything you need to know about how to broil. Because broiling = crispy, cheesy toast.

Call it the Downton Abbey Effect: Tidying up suddenly got old-school chic.

There's nothing better than a killer biscuit. We think our version holds its own against the best out there.

Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!

We love the store-bought kind, but making it at home is so darn easy (when you follow these tips).

Think that wilty veg in your crisper is destined for the garbage? Think again.

When in doubt, pull a sheet pan out.

Think a hand-cranked food mill is too old-timey? Chef Marco Canora swears it's the key to simple cooking.

Turns out, most people royally screw up couscous. Except you, because you know these tricks.

Meet the simple, chef-y tool that will revolutionize your weeknight dinner.

Turns out, the one tool you need to make a wood-fired meal yourself is right there in your living room.

6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.

The pan-flip doesn't just look cool—it's also the best way to ensure even stovetop cooking.

How much sugar do you *really* need? What's pectin? Memorize this formula and guide to making your own jam and preserves, and suffer have dry toast again.

The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.