Tools & Techniques

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.

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

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.

By Tara Yarlagadda

They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?

By Melanie Radzicki McManus

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

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.

By Muriel Vega

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.

By Dave Roos

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

Everyone loves getting holiday cookies. But nobody loves getting cookie crumbles. So how do you ship your cookies so they don't break?

By Shaun Chavis

Instant Pot is all the rage. But what's the big deal? What makes this pressure cooker so great?

By Shaun Chavis

We discard shameful amounts of produce each year — but a new product could help us curb waste and feed more people.

By Jesslyn Shields

Not everything is enhanced by being kept in your refrigerator. These five foods definitely do better outside it — here's why.

By Alia Hoyt

Barbecue season is upon us in all its mouth-watering glory. What's your BBQ IQ? Find out with this quiz.

By Alia Hoyt

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

What's the fastest way to thaw a frozen turkey on Thanksgiving? There are a few different methods to do it safely.

By Thorin Klosowski

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.

By Dave Roos

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.

By Patrick J. Kiger

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

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.

By Alison Cooper

Shell shocked by the price of eggs these days? So are we, but the good news is you can freeze them. We'll tell you how.

By Alison Cooper & Sarah Gleim