Expert Advice

Armed with several pounds of pintos, we set out to debunk some of the most common bean myths, including the oft-asked question: do you actually have to soak beans?

The author and Food Network host has her grocery runs down to a science.

Whether you’re searing, roasting, or grilling, this one simple step will give your meat better browning and flavor.

An old-school salt crust helps take a very simple ingredient to flavorful new heights.

If you only buy kumquats once this year, give them the five-star treatment.

Follow this guide to chop, mince, and dice your way around the kitchen with confidence.

With a flurry of Sichuan peppercorns and dried chiles, this stir-fry turns your leftovers into fiery riches.

Originally born of necessity during lean times, tacos de pobre have become a mainstream staple in Mexican home kitchens.

The best parts of chicken pot pie join forces with stress-free drop biscuits in this easy dish.

No, you can’t just swap in baking soda—here’s why.

Here’s how you should really be storing maple syrup when you're not drizzling it over a stack of pancakes.

Take it from the experts—those spears won't last forever.

It’s a simple, stylish, and practical way to eke a little extra storage space out of a small or over-crowded kitchen. 

You’ve mastered the scramble. The over-easy egg is practically second nature. Now it’s time to take on poaching.

When you want pure sour without the lemon flavor, acid phosphate is your friend.

The countertop cooker can roast a golden-brown, crackly-skinned chicken in less than an hour.

As delicious as it is delightfully named, this mashed potato and cabbage casserole is great for brunch.

We talked to some pros about how to keep those holiday cookies as fresh as possible in the weeks after your baking marathons.

If you ask pastry chefs like Christina Tosi, Claire Saffitz, or Nadiya Hussain, store-bought phyllo and puff pastry are just smart hacks for perfect tarts and cookies.