How To

An expert told us just how often we should be cleaning the things we sometimes forget to clean.

We tested every possible way to cook cauliflower rice to create the easiest—and most delicious—version possible.

The flavoring might be ubiquitous, but it's far from boring. Here's what to look for when you're buying it, and how to store it at home.

It's so simple, we can't believe we hadn't thought of it before.

Sink your teeth into sweet, buttery baby mangoes.

Is that expired carton of milk really going to make you sick? We've got the facts.

All the things in your kitchen you're probably forgetting to clean.

Don't settle for cold, clumpy noodles.

Grass-fed vs. grain-fed? Should you trim the fat? A meat expert answers our most pressing leg of lamb questions.

Picking all those little leaves off is a pain. This trick makes it so much easier.

Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.

The ultimate biscuits are lighter than air and melt-in-your-mouth rich. These biscuits? They're even better, thanks to a little crumble topping.

What's the difference between virgin and refined coconut oil? Coconut cream and cream of coconut? Coconut milk vs. coconut water? We answer all these coconut questions and more.

Some of our Facebook fans admitted to never eating fish skin. So we called up a fishmonger to get to the bottom of how (and why!) to eat a part of the fish you might be overlooking.

Pasta can go wrong so many ways. Here are some tips for making it right.

Our test kitchen thought this dirty, greasy pan would never be clean enough to use again. But they were wrong. All it took was a little experimentation and a consultation with our readers.

How do you turn a good Easter coconut cake into an irresistible one? Hint: It's got nothing to do with the cake or the frosting.

Somehow I ended up with a large bottle of Bloody Mary mix. I don't drink Bloody Marys. Here's what I did with it.