Our Test Kitchen teaches you everything you ever wanted to know about blanching, and more.
Sometimes artificial is best.
While you sleep, you can "cook" your oatmeal overnight in the refrigerator.
How to slice, dice, roughly chop, finely chop, and mince your way to onion greatness.
Fermentation 101, "light" vs. "dark" miso, and how to cook with the funk.
Making your own almond paste is easy and worth it. We love putting this simple confection toward bear claws, pear cakes, and more.
Deep-fried-turkey master Paul Longton gives us his safety tips—and the step-by-step process—for deep-frying your Thanksgiving turkey.
Because dried out fridge-pasta is a travesty, and together, we can eradicate it.
No cracks, no dents—deviled eggs never looked better.
Making homemade meatballs doesn't have to be a fuss with this foolproof method.
Starring: your own two hands.
Tart, tangy, refreshing, and totally DIY.
Today, Marian Bull shows you how to make soups and stews more flavorful with whatever vegetable scraps you have on hand—or the cheapest produce at the market.
No need for an extra trip to the grocery store—you probably already have everything you need.
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