Expert Advice
How to Tell If You’ve Got Good Eggs or Bad
How long does an egg last? Longer than you think.
The Herby Dressing That Saved Aretha Franklin’s Birthday
The classic creamy dressing is worthy of Michelin-starred restaurants and your pizza crusts.
Make a Better Manhattan—and Then Make Its Neighbors
This rye cocktail is a classic for a reason. But that doesn’t mean you have to make it the same way every time.
How to Keep Coffee Beans Tasting Fresher, Longer
For optimal flavor, your coffee bean storage method matters.
For Truly Tender Biscuits, You Need a Hard-Boiled Egg
This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.
47 Foolproof Tips That Guarantee Better Bakes
Wondering the secret to a perfectly layered cake or how to make your pie crust both flaky and sturdy? We’ve rounded up our top tips for making all of your desserts and baked goods better.
Do Cocktail Cherries Go Bad?
If that jar of maraschinos has been sitting out on your bar cart for a long while, this is for you.
The One Herb You Should Never Put in the Refrigerator
If you want that bouquet of basil to last more than a day, keep it on your countertop.
The Two-Ingredient Guide to Making Your Own Brown Sugar
Run out of brown sugar? Did your stash harden to an unusable brick? Never fear: You can make your own brown sugar in the blink of an eye.
This French Vinaigrette Wears its Fishiness With Pride
The Provençal anchovy dressing hardly requires a recipe. And you probably already have its ingredients on hand.
Nutty, Creamy Gomadare Is the Only Condiment I Need
The sesame-based sauce is savory and sweet, and it works equally well on salads, grilled meats, and pretty much everything else.
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
Do You Really Need to Skim Your Stock?
This one little step is the key to crystal clear stocks.
How to Make Powdered Sugar for Shiny Glazes and Fluffy Frostings
Yes, you can make your own powdered sugar—all it takes is two simple ingredients.
Put Croissants in Your Salad
Sure, flaky pastries are good for breakfast. But they're even better as a crunchy salad topper.
This Homemade Snack Mix Is Full of Biscuits
Sorry, rye chips, but there's a new girl in town, and she's taking your place as the best snack mix ingredient.
You Can Find Everything You Need for These Wings in Your Fridge Door
Sticky, spicy, sweet, salty—these maple-wasabi chicken wings get tons of flavor from a bunch of fridge and pantry staples.
You Don’t Actually Have to Soak Beans Overnight
Armed with several pounds of pintos, we set out to debunk some of the most common bean myths, including the oft-asked question: do you actually have to soak beans?
Molly Yeh’s Household Is Fueled by Frozen Dumplings and Lightning-Fast Rice Bowls
The author and Food Network host has her grocery runs down to a science.
The Secret to Better Layer Cakes Is Already in Your Cabinet
Looking for a sky-high stack of layers or your own custom-shaped cake? Reach for the same pan you use to roast your broccoli.