Tips and Tricks

A marinade is marvelous once. But it's even better when you use it again (and again).

They're not just pretty—they're tender, grassy, and delicious.

Sponges are gross. What’s the alternative? After a lot of research, we found one (or two) clear winners.

Don't let the season pass without saving a little sweetness for later. Here's the best way to preserve the flavor of a perfect strawberry.

Next time you're seeking out chicken cutlets, skip the breasts and head straight to the dark meat instead.

You can now drink from it one handed!

The poolside is calling. Here's the drink to go with it.

Step 1: Pick the perfect strawberry. Step 2: Keep it that way.

Eight creative ways to take store-bought simmer sauces and turn them into something new.

They're the secret to our food editor's favorite quick and easy weeknight dinners.

We're crazy about infusing our butters with bay leaves, rosemary, and thyme—and we're turning those butters into herby and spicy cakes.

When it comes to stir-frying, larger pieces of chicken are faster and easier to cook.

Here are 10 dinners—yes, dinners—you can make with it.

9 ways to get potsticker flavor, no wonton wrappers required.

The last-minute recipes born of necessity—and, occasionally, desperation—that end up becoming family favorites.

Sometimes spatchcocking just isn't enough.

Stick with me here.

Sliced raw onions too pungent for you? After this trick, you'll never feel the heat again.

Instead of sautéing neat squares of tofu, try tearing it into rough, craggy pieces and roasting until browned and crispy.

Beware the Fatberg.