Expert Advice

There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.

And what does it mean if the chocolate in your pantry looks grey and dusty?

Shortcut orgeat means that you can make mai tais on demand.

How long can you store olives—and do they ever really expire?

Dipping cauliflower florets in a wet dredge of water, oil, cornstarch, and flour makes them remarkably crunchy.

No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.

Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.

Can you freeze cheese? It turns out the answer depends on the type of cheese, the way you prep it for freezing, and what you plan to do with it after thawing.

We asked pro bakers why pricking pie dough matters (and why sometimes it doesn’t).

The trick to keeping oxidation at bay is as easy as it gets.

Make seared scallops on a weeknight (yes, you), for a remarkably simple, elegant dinner at home.

Stovetop sear or oven roast? The answer is both.

Leftover Thanksgiving turkey is a great thing to have around—as long as you store it safely.

Mac and cheese, cacio e pepe, and carbonara are just better when the sauce is blended.

With the right strategy, cutting and seeding a pomegranate isn’t just easy—it can actually be relaxing.

Speckly ceramics. Olive wood spoons. And table linens, because you can never have too many. 

This brining method gives you the crispy skin of a dry-brined turkey but the juiciness of a wet-brined bird. That’s what we call the best of both worlds.

All you need is fat, flour, heat, and time.

Our step-by-step instructions and safety tips guarantee a juicy, crispy-skinned bird in less than two hours.

And bouillon and bone broth too.