Tips and Tricks

Don't send a Dutch oven to do a saucepan's job—here's how to choose the best pot for your cooking project.

A few tips on which common ingredients to keep cool—and which to keep in the freezer.

Figure out your fridge's cold zones and never have to defrost your morning milk again.

Add these crunchy, chocolatey bites to everything from ice cream to salads.

The much-maligned ingredient is also a source of pure umami. Is it worth cooking with?

Think beyond the salt shaker.

Thirty minutes and six steps can change your life.

Sick of salad? Toss those greens in a pan!

This secret ingredient gives some of the tangy flavor and chewy texture, without the hassle of a sourdough starter.

You're about to turn your kitchen up to 11.

Its acidic zing will brighten most everything.

Here's a chilling (and instant) solution to ultimate refreshment.

For when you're seeing that recipe as more like a guideline.

Do better, Bill Clinton. Use butter.

One simple tip that'll allow you to really stretch your wings.

Because no one wants to cook with that grimy bottle of olive oil someone left in the kitchen cabinet five years ago.

Like, literally.

It's all about the brine, baby.

The creamiest, easiest salad dressing comes from the same carton you'd use for dessert.

Find out everything you need to know about one of our favorite summer fruits.