It's a new year—time to learn how to switch up your go-to recipes, test-drive 2.0 cooking techniques, befriend superstar ingredients, and save the world! Well, maybe not that last part—but Change The Way You Cook has you covered on just about everything else. Sign up for our newsletter below to get eight weeks of trusted strategies that'll help you save time and have fun in the kitchen. Then scroll down to check out the rest of our playbook for more inventive cooking, plus the kitchen MVPs in our Shop. Follow along at #f52cooking—and let us know how you're changing the game.
Eight weeks of cooking lessons, from meal-prep secrets to making the most of your freezer. Sign up now and take the first step towards a happier, more nimble kitchen.
Why (and How) to Make Your Desserts Less Sweet
Start seasoning your desserts "to taste"—and never turn back. We're talking winey hot fudge and salty cookies, chili chocolate bark and balsamic butterscotch, and all the simple-but-delicious tricks in between.
How to Flavor-Boost Your Vegetables to Dinner Stardom
Our go-to strategy to enhance any and every vegetable just happens to be one word: umami. Get acquainted with the shortlist of (vegetarian!) ingredients to keep on hand, from tomato paste to mushroom powder.
Put the (Black) Pepper Down! Why Your Salt Wants Some New Friends
Salt and pepper go on a break (not a breakup, just a break) and salt befriends a slew of sassy, spicy counterparts—already in your pantry. Meet: the other peppercorns, our always in-reach chiles, and an everyday wild card.
This Smoky, Spicy Technique is Ready For Its Comeback
Before charring and burning were cool, blackening was cooler. We're throwing back to this '80s obsession and teaching our chicken (and fish and beef and pork and tofu and vegetables) to be bitter—you know, in a good way.
How to Wake Up Sleepy Soups and Stews
That ahhh feeling when you sip some lemonade on a scorching day? Your soup wants in on that, too. Here's how to perk up everything from turkey pho to beet borscht with citrus squeezes—plus creamy dollops, boozy pours, and more.
(Almost) A Week in Meal Planning
We test-drive the first newsletter in our Change The Way You Cook series (sign up at the top of this page!) with one roast chicken that goes the extra mile.
How to Make Your Freezer Work For You
Your freezer can be a resource for weeknight meals, a hospitable home for sensitive ingredients (like nuts and whole-grain flours), and an ally in your mission to reduce food waste. But can maximizing your freezer really change the way you cook? We give it a try.
How I Rekindled My Love of Leftovers (and How You Can, Too)
Don’t let your leftovers bore you into submission. Keep them thrilling (yes, we said thrilling!) and on their toes in just 3 steps (okay, with some sub-steps, too). Here's how.
The 3 Simple Tricks That Helped Me Save Time in the Kitchen
Keeping up our cooking motivation as the week wears on can sometimes be hard, but it doesn't have to be. Arm yourself with a few easy-to-follow shortcuts and you'll be a part of the dinner-in-a-jiffy club in no time.
Let Your Pantry Guide You to Mealtime Happiness
How often do you rely on your pantry to get you to dinner? Once a week? Once a month? We tapped ours for four consecutive meals (with a little help of some sturdy kitchen staples) and challenge you to do the same.
In Search of a Signature Dish to Call My Own
Do you have a signature dish? A culinary masterpiece to call your own? If that sounds like a dream, know that your cooking soulmate specialty is out there. We embarked on a culinary adventure to find it.
5 Easy Ways to Go Off-Script in the Kitchen
Feeling confident enough to improvise in the kitchen doesn't have to be hard. With practice, lots of tasting, and a good dose of courage, you can master the art of winging it.
A Simple Cooking Technique to Keep My Kitchen Skills (& Shears) Sharp
There are plenty of easy strategies to maintain your newfound cooking skills and avoid a kitchen slump. We tested one out and the results were positive (and crispy!).
