Kitchen Intelligence

No, you can’t just swap in baking soda—here’s why.

You’ve mastered the scramble. The over-easy egg is practically second nature. Now it’s time to take on poaching.

Safety experts weigh in on a move you might do without even thinking about it.

Our best tips for a beautifully presented bird.

You’re not alone if eating spinach gives you that fuzzy feeling.

Give those cloves a quick whiz in the blender with some olive oil, and keep it handy to transform stews, pots of rice, and more.

When you’re trying to keep a bag of chips or a batch of meringues from getting stale, these little packets are your best friend.

Pastry experts share their best advice for wrapping, refrigerating, and freezing those cakes so that every slice is as fresh as the first.

Wondering how to store eggplant so it stays fresh and spot-free?

Steer clear of potatoes with eyes, shoots, and a greenish tint. Learn the best way to store potatoes and when you probably shouldn’t eat them.

Recipe calls for buttermilk and you don't have any? No need to get sour—here are a few good ways to get around it.

We've got the deets on the meaty kind, too.

Should you refrigerate peanut butter? Experts weigh in on the virtues of keeping it cold versus the convenience of keeping it spreadable.

No matter what’s cooking, there’s a heavy cream substitute you can swap into your recipe.

Headed to the grill? The oven? The stovetop? Take our favorite methods for cooking asparagus with you.

It’s not as simple as 160°F and done.

Homemade oat milk is cheaper and creamier. But that doesn’t mean that it’s for you.

Spoiler Alert: Yes!

Definitive advice for the kitchen's most stressful cookware.

All about alliums.