Tips and Tricks

The French know their frites, so take it from this master home cook and teacher: Start your fries cold. Very cold.

How to make like Laura Ingalls Wilder during that long winter.

The FDA says rinsing chicken is a bad idea. This old-fashioned trick is way smarter.

The recipe queen of the New York Times really doesn't have time for your old-fashioned ideas about dinner.

Our nonstick pan-obsessed editor shares tips she learned for going back to stainless steel.

Here's how to make the most of it.

Whether it's served as a morning meal or a midnight snack, "cake toast" takes the cake.

It's super easy—and it's just what your grilled cheese needs.

A cool new open-source project helps you grow your own veggies.

Tired: Danish cosiness. Wired: Swedish chillness, and 1.5 percent milk.

You can color, flavor, and shape them however you want. Raspberry lemonade sprinkles, anyone?

What's more romantic than a platter of sweet crepes?

We can't wait to try the famously elastic dessert.

They're round. They're stackable. They're paper towels!

Simply slice, broil, and serve.

Wrist assured, you'll appreciate these tips on whisking meringues, vinaigrettes, and more.

Here are 25 ways to use it.

Here's how to do it right, plus a guide to buying and storing the beloved ancient beverage.

Two quick tricks for making that fillet smell and taste better.

Tim Tams, an iconic Aussie snack, have hit shelves in the U.S.