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.
Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.
Eggs might just be nature's perfect food. If they're fresh that is. We'll tell you how to know.
Poaching eggs is easy if you know a few tricks.
Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.
You don't have to fry your food when you can get the same crispy results with hot air.
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.
Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.
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?
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.
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?
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.
Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.
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.
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.
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.
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.
Worried about running out of fresh vegetables? Stock up now and freeze them for later. It's easy and they'll retain all their taste and nutrition.
Aaah, mushrooms – all those beautiful shapes and colors, textures and flavors. But what about the dirt and debris that always seem to come along? We find out whether it's best to wash them, brush them or just go au naturel with them.
They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?
Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?
HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.
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.