Kitchen Intelligence

It's time for you to master steaming rice once and for all.

Your salads will never be the same.

Do you want them classic or fast? Baby or big? Halved or whole? When it comes to fresh artichokes, you've got some decisions to make.

Roast, poach, sear, or grill: when it comes to cooking salmon, you've got a lot of options.

Homemade vinaigrette can be as simple as a two-ingredient blend or a seven-ingredient masterpiece.

Throw them into salads, soups, and grain dishes for an ultra-easy protein boost.

Scorched pan bottoms be gone.

No oven required.

We tested 19 dish racks to determine which is the best at keeping your dishes—and your countertop—dry.

We went home with Queer Eye's food guy, and found the six kitchen tools he can't live without.

Don't let the season pass without saving a little sweetness for later. Here's the best way to preserve the flavor of a perfect strawberry.

The poolside is calling. Here's the drink to go with it.

Step 1: Pick the perfect strawberry. Step 2: Keep it that way.

Instead of sautéing neat squares of tofu, try tearing it into rough, craggy pieces and roasting until browned and crispy.

Beware the Fatberg.

Making butter from scratch is a once-in-a-while (or maybe once-in-a-lifetime) project. So when you do it, may as well do it the easiest, least messy way.

Give your ground beef a deep chill for a more satisfying burger experience.

Do you really need to wait until mushrooms are cooked to season them? We did a side-by-side comparison to find out.

Hot tip: Instant Pots are on sale.

With these methods for roasting, blanching, grilling, and more, you'll never have to eat bland, overcooked green beans again.