Tricks of the Trade

Have We Been Making Poached Eggs All Wrong?

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Have We Been Making Poached Eggs All Wrong?
By: Alice Medrich

How to Make the Best Caramelized Onions

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How to Make the Best Caramelized Onions
By: Valerio Farris

Julia Child's 10-Second Trick for Better Poached Eggs

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Julia Child's 10-Second Trick for Better Poached ...
By: Lindsay-Jean Hard

How to Make Any Kind of Cream Pie—Without a Recipe

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How to Make Any Kind of Cream Pie—Without a Recipe
By: Emma Laperruque

For Thick, Long-Lasting Whipped Cream, Get Out Your Food Processor

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For Thick, Long-Lasting Whipped Cream, Get Out Yo...
By: Sarah Jampel

The First 3 Things to Cook on a Salt Block

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The First 3 Things to Cook on a Salt Block
By: Briana Riddock

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All About Salt
By: Catherine Lamb

How to Be a Polite Human While Taking Photos at the Farmers Market

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How to Be a Polite Human While Taking Photos at t...
By: Ali Slagle

Blanching Basil Makes Greener Pesto, But is it Worth It?

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Blanching Basil Makes Greener Pesto, But is it Wo...
By: Sarah Jampel

How to Use Up the Rest of a Can of Sweetened Condensed Milk

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How to Use Up the Rest of a Can of Sweetened Cond...
By: Briana Riddock

17 Tips for Throwing Your First (or Your First Painless) Dinner Party

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17 Tips for Throwing Your First (or Your First Pa...
By: Sarah Jampel

Frosting: Just Wing It (No Recipe Required)

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Frosting: Just Wing It (No Recipe Required)
By: Erin Jeanne McDowell

How to Make Crystallized Flowers

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How to Make Crystallized Flowers
By: Alice Medrich

How to Use All Your Tomato Paste

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How to Use All Your Tomato Paste
By: Caroline Lange

2 Ways to Make Chocolate Ganache

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2 Ways to Make Chocolate Ganache
By: Julie Myers

The Best Ways to Store Fresh Herbs

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The Best Ways to Store Fresh Herbs
By: Lisa Ruland

A Trick for Stretching Saffron

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A Trick for Stretching Saffron
By: Brette Warshaw

How to Save an Overly Salty or Spicy Dish

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How to Save an Overly Salty or Spicy Dish
By: Catherine Lamb