Expert Advice

Speckly ceramics. Olive wood spoons. And table linens, because you can never have too many. 

This brining method gives you the crispy skin of a dry-brined turkey but the juiciness of a wet-brined bird. That’s what we call the best of both worlds.

All you need is fat, flour, heat, and time.

Our step-by-step instructions and safety tips guarantee a juicy, crispy-skinned bird in less than two hours.

Dim the lights, start the music, and most importantly: Don’t forget to hydrate.

And bouillon and bone broth too.

Easy, mess-free path to your Goldilocks bacon starts with the oven. 

This handy tool is in your kitchen drawer just waiting to assist you with your knifework.

We’re all about creative kitchen storage solutions, but here’s what to keep in mind about that space above your refrigerator.

A box of Arm & Hammer will neutralize odors in the fridge. But the story we’ve been sold isn’t scientifically sound.

That reliable roll of wax paper is finding some tough competition among a new wave of reusable food-wrapping products.

The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.

There’s the fast way, the better way—and one method that doesn’t require thawing at all.

Follow these expert tips, and your onions will stay fresh for months.

This super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird.

Understanding this surprisingly complicated term will make you a better cook (and baker).

Cultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.

Here’s how to store this creamy condiment depending on how you plan to use it.

We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.

Should you wash mushrooms? Should they go in the fridge? What about the freezer? We have answers to all these questions, and more.