Test Kitchen

Hint: You'll see one (or a bunch) on Cinco de Mayo

Scrape up the last bits from your tub of miso and toss it into a skillet with some baby bok choy

You might need an anatomy lesson to properly carve a whole bone-in ham. Here goes

Some of you had problems with this recipe, so here are some tips

And a couple brands to look for

There's a better tool to use to determine the perfect balance: your taste buds

A Test Kitchen intern shares lessons learned on the job

FYI: It looks like this

Easy does it

Put ham and cheese in them. Duh

How to choose just one? It's a matter of taste

Spices, that is

We suffered (and this time, we do mean *suffered*) through a blind testing of five supermarket brands so you don't have to

Mmmm. Tongue-tied yet?

Scrubbing with salt is the key

Our food editors couldn't quite agree, but we think it's safe to say you can't go wrong

Turns out these dispensers are indispensable.

File powder (pronounced fee-lay) adds body and an herbal, tea-like flavor to stews

It's so easy, why use store-bought?

Bonus: You can work out some frustration while you're at it. Two birds.

Don't be scared. Follow these tips and you'll get a perfectly puffed dessert

We tasted eight brands of the spicy(ish) stuff so you don't have to.

Doctor up that Campbell's!

Why ask your fishmonger to do it when you have the chance acquire a bada#$ new skill?

Get fancy with it.

We drank 10 different brands of pre-ground, store-bought coffee so you don't have to

Or, rather, a simple crust made with kosher salt and egg whites

This inexpensive cut will wow your guests--without overwhelming your wallet

Add some life to leftover mashed potatoes, sandwiches, and salad dressings

We've added new fruits to the pot of Bachelors jam we've had going since July