Kitchen Intelligence

Does storing guacamole with the avocado pit actually keep it green?

Stop a browning apple in its tracks with these easy tips.

If a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.

How to tell a chiffon from a genoise from a hot milk sponge.

Bartenders love this classic 2-ingredient citrusy syrup.

It comes down to one thing: control. 

And is it a good idea?

Peel and clean your shrimp like a pro.

For crisp, never-squeaky green beans, start with this one step.

All you need is a freezer, a blender, and some imagination.

A look at the science behind this pesky little recipe step.

Achieve a picture-perfect pie with this one extra step.

There are thousands of apple varieties out there—here’s how to pick the right one for your baking project.

What’s the trick to the best simple syrup? Never heat it up.

Follow these tips for maximum chill (and food safety).

From the overnight rest to three quick tricks, these methods for softening butter will get you baking—or even just buttering toast—whenever you’re ready.

Temperature and moisture are key in keeping this summery ingredient at its best.

Should you put that not-quite-ripe avocado in the fridge? We spoke to experts to find out.

The difference between European and American butters all comes down to the percentages of butterfat, water, and milk solids. 

Everything you need to know about spring’s pretty pink stalks.