The Cooking Tools & Techniques channel offers information on prep methods to how to guides that will get you started in the kitchen. This section will also guide you through kitchen safety and best practices for the storage of foods.
Baking and cooking with non-wheat flours like cassava flour, almond flour and even rice flour doesn't have to be intimidating. We talked to experts about which flour is the right one to use when.
American viewers of the hit "The Great British Baking Show" might be confused by the challenge for "Biscuit Week." We break down how the American biscuit is vastly different from the British version.
The three salmon preparation methods all have similarities, but they're are intensely different.
Some Polish scientists created a calculator that can give you the perfect proportions for 14 different international types of pancakes.
Everyone loves getting holiday cookie care packages. But nobody loves getting packages of cookie crumbles.
Instant Pot is all the rage. But what's the big deal? What makes this pressure cooker so great?
We discard shameful amounts of produce each year — but a new product could help us curb waste and feed more people.
HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.
Not everything is enhanced by being kept in your refrigerator. These five foods definitely do better outside it — here's why.
Who hasn't had their delicious green guac turn into brown slime overnight? Here's how to save it.
Barbecue season is upon us in all its mouth-watering glory. What's your BBQ IQ? Find out with this quiz.
If a microwave's your only option, could you make it work?
3-D printed food? It could be coming to your plate in the not-so-far-off future.
A 4th-century cookbook advised readers how to get rid of the 'goatish smell' from stale bird meat.
What's the fastest way to thaw a frozen turkey on Thanksgiving? There are a few different methods to do it safely.
When your favorite restaurant ends up on the TV news with a C rating from the health inspector, does that mean you should never eat there again? Not so fast.
Almost every country in the world has some dish involving meat cooked over the fire. In the U.S., it's called barbecue. Come with us on a mouthwatering-journey through the history, politics and techniques of barbecue.
First researchers used a 3-D printer to make a pizza for NASA. Now scientists in Ireland have used the same technology to print cheese.
Pre-Columbian civilizations perfected a way of processing corn that's still important.
Looking for the next great dining experience? There’s a pop-up restaurant going around the world that’ll print your meal for you.
Where did America's love affair with 'hand-made' food come from, and where is it going?
A smiley face is old school. And your pancake letters look awful. How about making flapjacks that remind you of your favorite presidential candidate? Or your dog?
Conventional wisdom says freezing steaks can make them tougher after thawing. But that's not the case for these two cuts of beef, a new study confirms.
Is determining it as simple as adding up the calories in the ingredients and dividing them by the number of servings? Or does the cooking (or even the digestive process) change the final calorie count?
Those coffee beans you grind for fresh brew actually come from a fruit, and the flesh of that fruit is being used in a new way — to make flour.