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 Krystal
How to cut cake like a pro
Tips from bakers and food stylists on how to get a perfect slice of cake.By Aaron Hutcherson
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 Krystal
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 Krystal
5 ways to fix a bland recipe
How to amp up the flavor of a soup, sauce, stew and more.By Becky Krystal
Why certain foods taste better the next day
How and why the flavor of food changes over time, sometimes for the better.By Aaron Hutcherson
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 Krystal
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 Hutcherson
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 Krystal
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 Hutcherson
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 Krystal
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 Galarza
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 Hutcherson
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 Krystal
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 Krystal
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 Hutcherson
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 Krystal
How to make and use cauliflower rice
How to make riced cauliflower at home and what to do with it.By Aaron Hutcherson
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 Krystal
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 Krystal