Techniques

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.

Banana ice cream and two-ingredient pancakes that'll take the most ignored fruit in your kitchen from sidepiece to main squeeze.

Don't burn the crust, the most crucial part! And don't let the fruit sugars make it way too sweet. Here's how to avoid them all.

Meet koji, the miracle grain that's going to change your steak game forever.

Homemade muesli is so easy, you don't even need a recipe—just this formula.

At last, a surefire way to make perfect poached eggs.

Boiling grains is only the first step. Make rice, quinoa, farro, and more even better by stir-frying them.

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Butter makes everything better—unless you make these common mistakes.

Your friends will think you fancy, and only you'll know how truly simple it was to pull off.

For Camino chef Russell Moore, a friend’s flea-market find turned into a lifelong love affair with vintage cast-iron pans.

Avoid these common chicken breast mistakes and pretty soon you'll be the breast around. Err… well, you know.

Carbonara can go from velvety to scrambled eggs in seconds. But it won't happen to you.

We like big beans and we cannot lie.

If anyone knows how to make a salad, it's the folks over at Sweetgreen. Listen up.

Crispy skin on a fish fillet is a beautiful, beautiful thing.

Casserole so beautiful, you can finally Instagram it without shame.

Here's what most people screw up when attempting a chocolate truffles recipe at home.

Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.

And you thought there was no such thing as "easy" duck confit.

Not cast-iron. Not stainless steel. Not nonstick. Here's how to use a carbon steel pan.

You haven't lived till you've marinated your cheese.

Thanks to a store-bought dough and a screaming-hot cast-iron skillet, weeknight pizza just got a whole lot better.

Everyone says 450° is the only temp you should use to roast your veggies. Everyone is wrong.

There are some people out there committing truly heinous crimes against bacon. Don't be one of them. Avoid these common mistakes and enjoy the world's most perfect food.

How to avoid the dreaded dry white meat.

Watch and learn how to make Bon Appétit's absolute best buffalo wing popcorn just in time for the Super Bowl.

If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

Slash and learn.