Fridge or pantry? How to store peanut butter, ketchup and other staples.

It's not always clear whether ketchup, mustard, peanut butter and other staples need to be refrigerated.

By Becky KrystalMarch 27, 2023

How to cut cake like a pro

Tips from bakers and food stylists on how to get a perfect slice of cake.

By Aaron HutchersonMarch 24, 2023

Say goodbye to dry chicken breasts with these 4 tips

Chicken breasts are easy to overcook and dry out, but follow these suggestions for juicy, tender meat.

By Becky KrystalMarch 20, 2023

How to soften brown sugar and keep it from drying out

So your brown sugar turned into a brick. Here's how to salvage it.

By Becky KrystalMarch 15, 2023

5 ways to fix a bland recipe

How to amp up the flavor of a soup, sauce, stew and more.

By Becky KrystalMarch 6, 2023

Why certain foods taste better the next day

How and why the flavor of food changes over time, sometimes for the better.

By Aaron HutchersonMarch 3, 2023

What is tempeh, and how do you cook it? A guide to the plant protein.

Tempeh is a plant-based fermented soybean cake from Indonesia, and it's a cooking and nutritional superstar.

By Becky KrystalFebruary 27, 2023

Parsley is more than just a pretty garnish

Parsley shouldn't be an afterthought. Here’s what you need to know to embrace the herb in all of its glory.

By Aaron HutchersonFebruary 24, 2023

How to make store-bought marinara taste more like homemade

Store-bought marinara sauce is a great kitchen shortcut, but a few small additions can make it even better.

By Becky KrystalFebruary 14, 2023

10 ways to streamline meal prep for more efficient weeknight cooking

Cooking tasks to help make the most of your time in the kitchen.

By Aaron HutchersonFebruary 3, 2023

The best way to de-seed a pomegranate is also the most therapeutic

How to de-seed a pomegranate? With a wooden spoon and a little elbow grease.

By Becky KrystalJanuary 30, 2023

Oil-packed tuna is rich in flavor — and deserves a spot in your pantry

Flavorful and versatile, tuna canned in olive oil is a staple that's rich in flavor and history and is worth keeping around.

By G. Daniela GalarzaJanuary 29, 2023

Broth vs. stock: What’s the difference and does it matter?

The line between broth and stock is blurred if not nonexistent. Here’s what you need to know about the differences between the two.

By Aaron HutchersonJanuary 27, 2023

What do bay leaves do? A lot, if you use them right.

Ina Garten recently wondered whether bay leaves make a difference in cooking, and we're here to say they do.

By Becky KrystalJanuary 23, 2023

Egg prices are soaring. Here’s how to substitute in cooking, baking.

Whether you're concerned about prices or keeping a vegan diet, here are suggestions for how you can substitute for eggs in cooking and baking.

By Becky KrystalJanuary 18, 2023

How to use Korean rice cakes (tteok), a chewy, versatile delight

Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know about tteok and how to use them.

By Aaron HutchersonJanuary 18, 2023

How to make the most of your stand mixer

Whether you're a stand mixer rookie or old hand, these tips can help you maximize its potential.

By Becky KrystalJanuary 16, 2023

How to make and use cauliflower rice

How to make riced cauliflower at home and what to do with it.

By Aaron HutchersonJanuary 13, 2023

Gas stoves vs. electric: What you need to know

As opponents consider bans on gas stoves, here's what you need to know about how they compare with traditional electric and induction alternatives.

By Becky KrystalJanuary 11, 2023

How to cook fish and not mess it up

Here are some tips and easy techniques to help you cook fish with confidence.

By Becky KrystalJanuary 9, 2023