5/19/22Forget Pesto—Make an Easy Herb Oil InsteadOK, maybe don't "forget" pesto, but you can put it on pause.
5/18/22You Should Rub Raw Garlic on These ThingsDoing so imparts a hint of garlic flavor and aroma to the dish without overpowering other, more delicate flavors.
5/18/22Why You Should Always Buy Both Canned MilksThis is one for the forgetful babes who have better things to do with their time than read labels.
5/17/22The Right Way to Freeze Milk, Half & Half, and Heavy CreamLuckily, all three of these things can be frozen. Unluckily, doing so will affect the mouthfeel.
5/17/22Make Crispy, Caramelized Brittle With Stale PastriesAs I types, I am eating a piece of sweet, caramelized croissant brittle, getting crumbs all over my MacBook.
5/16/22The Easiest Way to Get Every Unpopped Kernel From Your PopcornThe secret is in the slit—that slit is there for a reason.
5/13/22The Difference Between Honing and Sharpening Your Knives (and Why It Matters)You cannot sharpen your knives with a honing steel, no matter what it's called.
5/12/22The World Needs More Cook-Offs (and How to Host a Good One)If your friends aren’t the cooking types, you can always have a martini-off.
5/12/22The Easiest Way to Cook a Whole Bunch of ShrimpIn five minutes, shrimp come out plump and juicy, with a subtle snap.
5/11/22The Best French Toast Sticks Are Made With Stale Hot Dog BunsStale hot dog buns are spongey, fluffy, and stiff—perfect for soaking up custard while maintaining their structure.
5/11/22Three Ingredients That Instantly Make Any Dip BetterGive me flavor! Give me freshness! Give me texture!
5/10/22You Should Make Yakamein in Your Instant PotA fusion of Chinese and Creole cuisine, the beef noodle soup has often been referred to as New Orleans’ “best kept…
5/10/22You Should Make and Freeze a Whole Bunch of Caramelized OnionsNo one in the history of cooking has ever made too many caramelized onions.
5/9/22Stop Refrigerating Your WatermelonThere are only three instances you'll want to pop that baby in the icebox.
5/3/22The Right Way to Take a (Wild) LeekRamp season is upon us—but over-enthusiastic and thoughtless foraging can lead to the wild leek being depleted.
5/2/22Should You Remove the Gills From Your Portobello Mushrooms?The main objection to mushroom gills is one of aesthetics.
4/29/22This Is the Only Right Way to Serve a Mom Breakfast in Bed on Mother’s DayIf your children insist on serving their mother in her bed chambers, have the decency to serve her a breakfast board.
4/28/22You Should Make This Two-Ingredient Cheesy Pasta SauceThe 90s are back, baby, and this pasta sauce proves it.
4/27/22How to Keep Your Meats From Flipping Around on the SkewerWithout a smooth, circular axis, your meat cubes and shrimp won’t have anything to rotate around.