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.
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.
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.
What's that bagged mass in your freezer — and did you really want to eat 12 chicken breasts right now? Here's how to freeze food in serving-size portions.
Sure you can freeze eggs — actually you can freeze any food. It's the thawing part that can be tricky. How can a little prep time now prevent a freezer eggsplosion later?
Salt has kept entire civilizations alive thanks to its ability to prevent foods from turning into bacteria-laden killers. It preserves food, too. What is it about salt that makes it so versatile?
Think you can only get food poisoning at a C-rated restaurant? Guess again. Your kitchen – which gets no health inspection report – can be a hotbed of illness-causing bacteria. All because we ignore some basic food-handling procedures.
Valentine's Day is a general get-out-of-jail-free card when it comes to counting calories, so make this year extra special for your special someone with one of these sweet treats.