“How would you like your eggs?” isn’t a question that should cause you panic, yet it’s possible that you may not be egg-ercising all your options, especially if all you’ve ever known is scrambled.

The world can be a bleak and unforgiving place, but there are bright spots. Such a spot exists in the form of this kitchen tool that nobody really needs—but everyone deserves—known as Tricerataco.

Out of all the trash I’ve eaten, pineapple peels might be my favorite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: chicha de arroz con piña.

Have you ever stared at an empanada, willing it to tell you what delicious filling it contained within its pastry walls? If this scenario sounds familiar, I have good news: you can—as Twitter user @savelexi has shown us—emboss your pastry dough with identifying information, so you never have to wonder if you’re…

In terms of savory no-cook sauces, it’s hard to beat pesto. You can spread it on bread, toss it with grilled vegetables, drizzle it on fish, or use it as a pasta sauce. Though it’s usually made with fresh basil, it can actually be made with almost any green thing, including kitchen scraps.

As someone who lives in a city with a veritable assload of cyclists, I live in constant fear of hitting one with a car door. But no more, for there is an easy way to make sure this tragedy never befalls you or your friendly neighborhood bike enthusiasts.

Eggs are one of those foods that are easy enough to cook, but kind of hard to master. It’s the details that seem to trip people up. Scrambled eggs seem easy enough, but can you make them super fluffy? How about super custardy? Frying an egg should be a pretty straightforward task, but do you know how to get the edges…

It seems that ice cream has become increasingly about the optics. It’s not enough to have a simple scoop in a cone; it has to be in the mouth of a fish, or come with a whole slice of pie. Ice cream rolls fit in with the visually arresting crowd, but there’s an elegant simplicity to them that these other Instagram-able…

Seasoning cast iron with flaxseed oil isn’t super new—Sheryl Canter first wrote about it on her blog seven years ago—but it has some serious fans. Both Cook’s Illustrated and The Kitchn are believers, with the former saying it created “a sheer, stick-resistant veneer, that even a run through our commercial dishwasher…

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This weekend I’m headed to the coast, and updating a classic, kitschy cocktail for the Pacific Northwest.

Another day, another wet blanket article talking trash about my truest love: Diet Coke. According to The Cut, my favorite non-alcoholic beverage (and #1 energy source) may be killing me softly:

When our very own editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favorite summertime activities: eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic…

People tend to have a lot of opinions on how you make a sandwich, but University of Miami football coach Mark Richt is the first person I’ve ever seen to draw a very specific diagram on how to eat one.

Unexpected fires are, for the most part, viewed as a bad thing, which is why some people were quite alarmed when this very shiny BLANDA BLANK serving bowl from IKEA caused some grapes—and later some newspaper—to go up in smoke.

I have always enjoyed a good church supper. Not only do I appreciate the wide variety of choices offered at such an affair, but I’m always impressed by how these church ladies could craft tasty dishes from seemingly unimpressive ingredients. Rather than brag about how how “homemade” and “from scratch” everything was,…

Coffee ice cream is almost too good for this world—it combines two very good things to make one extremely wonderful thing—but you may not want to eat it right before bed if you want quality sleep.

Berry recipes tend to veer towards the dessert end of things, but their juicy, sweet-and-tart nature can brighten up a whole world of savory. If you find your CSA basket runneth over with one particular type of berry—and just don’t feel like turning on the oven for a pie or cobbler—consider making a fresh and fruity…

Peaches can be a bit clingy, especially when it comes to getting them off the pit, but there are a few things you can do to make this juicy task a little easier.

Hello friends, and welcome back to another lively topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.

The only thing more divine than floating around in a pool on a hot summer’s day is floating around in a pool with a refreshing beverage, but once you’re settled in your doughnut shaped floatie, the last thing you want to do is get out to refresh your beverage. Luckily, The Kitchn has a cheap and easy solution for this…