Cooking How-to

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

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

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

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

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

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

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

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.

By Jeremy Glass

Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?

By Jeremy Glass

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.

By Muriel Vega

The three salmon preparation methods all have similarities, but they're are intensely different.

By Carrie Whitney, Ph.D.

Some Polish scientists created a calculator that can give you the perfect proportions for 14 different international types of pancakes.

By Dave Roos

Who hasn't had their delicious green guac turn into brown slime overnight? Here's how to save it.

By Carrie Tatro

If a microwave's your only option, could you make it work?

By Christopher Hassiotis

A 4th-century cookbook advised readers how to get rid of the 'goatish smell' from stale bird meat.

By Melanie Radzicki McManus

Pre-Columbian civilizations perfected a way of processing corn that's still important.

By Sarah Gleim

Where did America's love affair with 'hand-made' food come from, and where is it going?

By Melanie Radzicki McManus

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?

By Melanie Radzicki McManus

Pasta is a popular dish the world over, but there's a method to the pasta and sauce pairing madness. We'll steer you the right direction for the perfect pasta meal.

By Sara Elliott

You want to make animal cupcakes, but don't know how to do it. Learn about how to make animal cupcakes in this article.

By HowStuffWorks.com Contributors