There are tons of different types of mustards out there. Here are five of the most common types you need to know and how to use the.

Plant-based meats and links cook on the grill very similarly to their traditional counterparts, meaning there's very little learning curve.

Peeling and deveining shrimp yourself is simple and can save you money. This video tutorial will show you how.

Fruit flies are a common kitchen pest. Here's how you can prevent and eliminate them.

Leftover cake is great, if you know how to properly freeze and defrost it.

Picking the best pasta shape for your dish takes a little thought, whether you're bound to tradition or open to experimentation.

Sustainable chef Priyanka Naik offers tips for building a greener kitchen. Sign up for the Ecokitchen newsletter series to learn more.

Mini food processors can chop and puree all sorts of ingredients to make recipe prep easier. Here's why they're a worthy addition to your culinary arsenal.

While butter and vegetable shortening are both fats used in baking, they don't perform or taste the same.

Caramel sauce consists primarily of two ingredients, but the simple recipe requires an exacting process. Here's how to make it.

Direct actions you can take right now to reduce the environmental impact of your cooking and eating habits, from small to not so small.

Mayo is no one-trick pony. Here's how to get even more use out of the much-maligned sandwich condiment.

The best matzoh balls float. Here's how to make them.

  • Jessica Stolzberg
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