Tips and Tricks

In pie prep as in many life activities, the freezer is your friend.

And with these two tricks, you can make homemade brownies taste almost as good.

Or, at the very least, less painful.

The tale of an oven set to 400 degrees—give or take 30.

Brining sucks, basting sucks, actually turkey also kind of sucks, and nobody agrees on cranberry sauce either: we present a cornucopia of Epi staffers' most deeply held Thanksgiving opinions.

You have to make your apples weep.

Need dinner fast? Turn store-bought tomato soup into a feast-worthy dinner with these simple upgrades.

Whether you call it stuffing or dressing, the debate about whether or not to fill your turkey with that bready mix is more than a preference—it's a question of food safety.

Ice, ice baby.

Why not use everybody's favorite Paleo-friendly kitchen tool to make curly fries instead?

A key ingredient will maximize the nutritional value of your liquid breakfast. And it's probably already sitting in your pantry.

Tips and tricks to keep your pumpkin pies, cheesecakes, pastry shells, roulades, and more free of unsightly cracks.

We borrowed a trick from grilled cheese sandwiches and applied it to roast chicken. The results were superlative.

Bump up your dessert topping with a little alcohol and a lot more flavor.

This fondue party definitely ended in tears. And it didn't have to.

Like Channing Tatum, hot-water crust pastry is hardy yet tender. Unlike certain other pie doughs, it doesn't need to be treated delicately.

Back off, America! All I want is for my cakes to come out of their pans cleanly—and without any guilt.

Turn everyone's favorite spicy-sweet sauce into a salty seasoning for absolutely anything.

Skip the top crust and let the fruit do the talking.

Homemade butter is haute enough, but one extra step will really give you something fancy.