Tools & Techniques

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

Scrambled eggs can't be beat for a quick and easy breakfast, lunch or even dinner.

By Jeremy Glass

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

By Tara Yarlagadda

Roasted chicken is a simple dish that can be tough to execute. We'll show you how to do it properly.

By Jeremy Glass

It's so easy to make boiled corn. All you need to make great corn is a pot of water and some salt.

By Jeremy Glass

Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.

By Jeremy Glass

Eggs might just be nature's perfect food. If they're fresh that is. We'll tell you how to know.

By Jeremy Glass

Poaching eggs is easy if you know a few tricks.

By Jeremy Glass

Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.

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

A Michigan physician's video about using a sterile surgical technique to unpack groceries at home during the coronavirus pandemic went viral. We talked to him and have more of his advice.

By Carrie Whitney, Ph.D.