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Anyone who says they don't like ranch dressing is a liar. And anyone who thinks making homemade ranch dressing isn't worth it hasn't tried mine. Also: I love you, Mom.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

If you already love Trader Joe's cheese, wait until you try marinated Trader Joe's cheese.

Have you been rinsing your rice? Letting it rest? We've got some tips.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

Pan roasting is a technique that every home cook should know. It's the easiest and most reliable way to get crispy-on-the-outside, juicy-on-the-inside meat, every time.

It's time to put that boneless, skinless nonsense aside. There's so much more flavor to be had.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

It's easy. It's delicious. Did I mention it's easy? This put-it-in-the-oven-and-forget-it baked polenta recipe brings the house down every time.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

We love those little green balls on bagels and in pasta. But what are capers, and what makes them so salty and awesome?

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.

Fried eggs, crispy and runny and perfect on everything.

Short pasta? Long pasta? Pasta with holes? Which pasta shape is best? Well, that all depends on what kind of sauce you're working with.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

The never-fail, no-cook tomato pasta recipe that turned a noodle-skeptic into a spaghetti craving fiend.

PSA: You don't need pricey pine nuts or even basil to make everyone's favorite green sauce. Here's how to make pesto out of whatever you've got lying around.

Pasta doesn't own pesto. Everyone's favorite green sauce is here for your dinner, no matter what you're having.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Impress all of your friends with a beautiful spread that costs less than $20—and can be sourced from the deli counter.

There's countless possibilities for this herby and lively salad, and all you need to get started is a can of chickpeas. It'll be your dinner for all the feels.

That's right, we said it. And we'll say this, too: If you're only using your fish spatula for fish, you're missing the point.

If you're standing in your kitchen right now wondering if you can substitute one for the other, you need to sit down and read this.