Cooking Tips
Everything you need to know about that weird, sweet, dark sweetener called molasses.
Alex Delany
Really, it's possible.
Elyssa Goldberg
The chefs of Fat Rice school us on all of the combinations (and the essential techniques) necessary to make sure your fried rice is fluffy and delightful, not a soggy, clumpy mess.
Elyssa Goldberg
Strawberry-basil, tea-infused simple syrup, a dash of sumac, and more genius ways to make lemonade even better.
Elyssa Goldberg
Mastery of your grill lid stands between you and perfectly grilled steaks.
Rick Martinez
Listen up, beet haters: These root veggies only taste like dirt if you mistreat 'em. These are the most common mistakes people make when cooking beets.
Rochelle Bilow
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Turns out, most people royally screw up couscous. Except you, because you know these tricks.
Rochelle Bilow
Pastrami isn't just the best thing you can shove between two pieces of bread—it's a flavor, a philosophy, and a rub that you need in your kitchen, stat.
Elyssa Goldberg
What can you learn from Ellison Park, a self-proclaimed former shit-head and self-taught sous chef at Chicago's Parachute restaurant? A lot, so listen up.
Rochelle Bilow
Yes, the ol' cheese-and-butter on spaghetti combo works like a charm. But now that you're all grown up, isn't it time to get a little fancier with your pasta routine?
Rochelle Bilow
Turn your egg-in-a-hole into a grilled cheese sandwich. With bacon.
Rochelle Bilow
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The first step to holiday success: Don't panic. Instead, use these 11 tips to convince everyone that you're a Thanksgiving boss.
When it comes to real cooking advice, we turn to the kitchen ninjas that make it all happen: The line cooks of America. Here, the sous chef at L.A.'s Petit Trois gives us his best tricks.
Rochelle Bilow
You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.
Rochelle Bilow
Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.
Rochelle Bilow
Here's why you should (sometimes) start cooking in a cold pan.
Rochelle Bilow
Need a remedial class in cooking with butternut squash? This is the guide for you.
Christina Chaey
In anticipation of his incredibly comprehensive new cookbook, The Food Lab's J. Kenji López-Alt debunked the most common cooking myths for us.
Elyssa Goldberg
Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).
Rochelle Bilow
Nope, you don't need fancy equipment to chill out. Here's how to make ice cream without a machine.
Rochelle Bilow
That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.
Rochelle Bilow
Don't you dare use that fancy bottle of walnut oil to sear meat! These 6 recipe ideas are perfect for your fancy olive oils, nut oils, and more.
Rochelle Bilow
How to cook tofu without getting bored? We've got enough flavor combinations for you to eat meat-free (okay, meat-minimal) every day for a month.
Rochelle Bilow