Tools & Techniques

With their spiky skins, pineapples may be a bit intimidating from the outside, but they're easy to cut into rings or chunks with these easy-to-follow steps.

By Laurie L. Dove

Charcuterie boards featuring processed meats and cheeses are so yesterday. Swirl some fresh butter on a beautiful board and go to town with sweet and savory toppings.

By Laurie L. Dove

No can opener? No worries! We've got five ingenious ways to get that tin can open.

By Alia Hoyt

Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?

By Lauren David

Induction cooking has been favored across Europe for decades and is now gaining traction in the U.S. So, what's the difference between induction, gas and electric for cooking?

By Laurie L. Dove

Winter squashes are abundant this time of the year. Each has a different flavor profile and they're all super easy to prepare.

By Muriel Vega

Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort-intensive.

By Carrie Tatro

Mayonnaise is the best baker's secret ingredient. Why? Because its simple emulsion of egg, oil and acid is vital to most baking recipes.

By Suzie Dundas

If you think monkfish looks a bit like a monster, we're right there with you. But there's also a reason this fish is known as the poor man's lobster. It tastes pretty frickin' delicious.

By Muriel Vega

Scallops are one of the easiest seafood dishes to prepare at home, though there are some tricks to getting it right.

By Muriel Vega

With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.

By Jeremy Glass

Potatoes can be stored for a long period of time if they are stored correctly. Here's how to lengthen the shelf life of your spuds.

By Jeremy Glass

The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda

Eggs might just be nature's perfect food. But they don't last forever. Do you know how to tell if eggs are bad?

By Jeremy Glass

You don't have to fry your food when you can get the same crispy results with hot air.

By Stephanie Vermillion

Coffee is one of the world's most popular drinks. But what's the best way to brew the stuff? That depends on who you ask.

By Jeremy Glass

Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.

By Jeremy Glass

Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?

By Stephanie Vermillion

While many home bakers, including most Americans, measure out flour and other ingredients with a cup, experts say you should ditch that cup for a scale. Here's why.

By Alia Hoyt

Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?

By Stephanie Vermillion

Those leftover cheese rinds can be valuable ingredients that you can harness into new recipes. We'll show you simple ways to use them as flavor enhancers.

By Stephanie Vermillion

Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.

By Jeremy Glass

If you've taken up baking, and don't know AP flour from self-rising we'll explain the difference. Because the final product is only as good as the flour you put into it.

By Jeremy Glass

In an effort that would have made Marcel Proust proud, our writer goes into the kitchen in search of the perfect hump on the perfect little confection, the madeleine.

By Michelle Konstantinovsky

No yeast to bake bread? No problem. You can start baking sourdough bread in about a week once you've made your own sourdough starter. We'll tell you how.

By Stephanie Vermillion