Expert Advice
What to Pack for Lunch When Your Kid Won't Eat Sandwiches
A nutritionist tells us what she puts in her kids' lunchboxes.
What to Cook This Weekend: March 16-18
This St. Paddy's weekend, soak up all that beer with chilaquiles—or skip the bars and hole up with a project like cassoulet.
How to Make Deviled Eggs Without a Recipe
Make deviled eggs in any flavor combo you can dream up.
My Kid Is a Vegetarian—Now What?
Compromising at the dinner table might not be as difficult as you think.
How to Make Your Crumble Less....Well, Crumbly
One small addition will turn your cake from a crumbly mess to a crispy-crowned marvel.
The Children's Book That Made Me Scared to Eat Brussels Sprouts
A true tale of a childhood produce phobia.
6 Ways to Use the Dull Side of Your Chef's Knife
The dull side of the knife is actually pretty interesting.
4 Surprising Ways to Cut Your Favorite Vegetables
Got butternut squash problems? Not anymore.
Hold Your Knife Like This, Become a Better Cook
It's time to show your knife who's boss.
Why I'm Obsessed With My Serrated Paring Knife
Our food editor makes the case for this little $9 knife.
The Better Way to Meal Plan
To conquer the dinner rush, a master plan can be more helpful than creativity.
How a 28-Day Oatmeal Binge Made My Mornings Exciting Again
Brown sugar and cinnamon are great, but I challenged myself to do something different with my morning bowl of oats.
What to Cook This Weekend: March 2-4
Kimchi noodles, cheesecake, and a very addictive bacon sauce.
Behold, the Dishes and Techniques Epi Editors Just Can't Seem to Master
Hey, improvement is a life-long adventure.
How I Mastered the Workday Lunch
I'm an officially disorganized person who finally enacted a lunch routine. If I can do it, so can you.
Instant Pot Reports Some Models Are Overheating and Melting
Stop using the Gem 65 8-in-1 Multicooker immediately.
Ask Epi: When Are Corn Tortillas Better Than Flour?
In our inaugural advice column, we give our (highly biased) answer.