How To
The Jar of Sauce That Improves Every Summer Meal
We promise, it won't make every meal taste the same.
The Best Way to Cut Corn Off the Cob
Make corn prep a snap with this great shortcut.
Do I Have to Make Whipped Cream Right Before It's Served?
Your new secret whipped-cream weapon.
The Obvious Trick to Knowing When Your Steak Is Done
There's an obvious trick to determining when that steak on the grill is perfect. The only problem? People have been telling you not to do this for years.
How To Save (Almost) Burnt Food
The freezer is your best friend.
You're Only 30 Minutes Away From Fresh Mozzarella at Home
Four ingredients + 30 minutes = the Caprese salad of your dreams.
Are Skillets Better at Stir-Frying Than Woks?
Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.
How to Master Cooking With a Wok
Masterful wok tips from the master herself: The great Grace Young.
5 Things to Do This Weekend to Make Cooking Easier Next Week
Your future self will thank you.
The Easiest Way to Cook Real Thai Food at Home
The master of authentic Thai food didn't mean to teach me these easy flavor tricks. But he did anyway.
That Blue Garlic Is A-Okay
And is it safe to eat it?
How to Scramble Eggs Perfectly, Every Time
Perfectly creamy scrambled eggs can be elusive, but to get them, all you need is three ingredients (eggs, salt, butter) and a bit of patience.
How Do I Roll Out Pie Dough Perfectly Every Single Time?
It's pie season! Here's your guide to rolling that dough out right.
How to Pickle Everything
The easiest way to preserve summer’s flavors? Quick pickle them.
Salt Your Food More
Want your food to taste delicious? Season it.
Why Your Salad Needs Two Dressings
Why settle for just one?
How to Make Everything Creamy
Crunchy's great. Charred is lovely. But what really gets us going is when a dish melts like, well, cream.
Sheet Pans Are The Best Pans
The half sheet pan is the only baking pan you really need (but you probably need a few of them).
Runny Yolks Are Out. Here's What's Replacing Them
Runny yolks are out. Cured yolks—rich and firm enough you can grate them over pasta—are in.
Learn How to Make a 30-Minute Weeknight Roast Without a Recipe
Pork tenderloin will be your go-to Tuesday night dinner once you learn these simple techniques.