Tips and Tricks

That funny-looking spoon with the serrated edge can do more than you think.

A nutritionist tells us what she puts in her kids' lunchboxes.

One small addition will turn your cake from a crumbly mess to a crispy-crowned marvel.

It's time to show your knife who's boss.

To conquer the dinner rush, a master plan can be more helpful than creativity.

Without ending up in the ER.

Replace three kitchen staples, have a better life tomorrow.

Hey, improvement is a life-long adventure.

They don't save time and will ruin your food, says one Epicurious editor.

Active dry, instant, rapid rise...the world of yeast is confusing to navigate. Here's what you need to know.

I'm an officially disorganized person who finally enacted a lunch routine. If I can do it, so can you.

All the factors to take into consideration when choosing your tupperware.

One tiny sweltering kitchen + one hot cast-iron skillet = great pizza at home?

Without burning your house down.

Turns out the rolling pin does more than just, uh, roll.

It all comes down to how much guesswork you want to put into carbonating your water.

It's time to admit it: butter burns. Here's why you should try coconut oil instead.

For burgers, the Midwest does it best.

This method is completely hands-off (and totally delicious).

We found the best prices on the kitchen tools we've tested over the last few months.