Tips and Tricks

When you add some pork (or lamb) (or salmon) to the Thanksgiving table, you get an extra delicious main course—and lots of leftover turkey for sandwiches.

We're not saying you should stop pounding a butterflied chicken breast, we're just saying there's so many more things your “meat” mallet can do.

Make yesterday’s soup exciting again—and avoid Big Pot Fatigue in the process.

A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.

This is how to buy and store olive oil so it tastes fresh—for as long as possible.  

When you want to use the best olive oil possible but don't want to go broke, grab a squeeze bottle and make a blend.

The deeper we dive into sous vide cooking, the more we find out it's not what it seems. 

Stop standing in the grocery aisles wondering what you've forgotten.

It's nearly impossible to screw up.

Chef Tyler Kord's sous vide recipes are for the home cook that doesn't really care about sous vide.

Think: next-level eggs on toast.

How does a bowl of warm, herby rice take the edge off of summer heat? Mental trickery. (And cilantro.)

All the tools and ingredients to have on hand for our tried-and-true method for the best popcorn ever.

No more soggy cobbler, pie, or quiche.

Well, it's basically burrata.

Of course, all tahdig is terrific. But this version has double the carbs.

It's good for Planet Earth (and your wallet) to cut back on this cleaning staple. But you need the right strategy (and the right gear!) to pull it off.

Life is too short to eat airplane food. Here's what you need to pack your own in-flight meal—plus improved tea and cocktails.

A simple, flexible gratin recipe is a perfect—maybe even "light"—summer dinner.

You don't need to be one of those Instagrammers whose yearly garbage output fits into a single jar. You just need to stop being so hard on yourself.