How to slice, dice, roughly chop, finely chop, and mince your way to onion greatness.
Dress up any drink.
Hint: Make room in your freezer.
Columnist Ella Quittner never wants to eat another egg again—possibly ever.
Learn how to make homemade crêpes with these totally doable tips and techniques.
Get your frosting consistency *just* right, and *always* practice piping lines on a baking sheet first.
If you can make pizza at home, you can have pizza whenever you want. Here's our how-to guide, from dough to toppings.
Fermentation 101, "light" vs. "dark" miso, and how to cook with the funk.
How to defrost frozen fish in as little as 20 minutes—and keep yourself occupied in the meantime.
Senior Editor Eric Kim dug deep into the annals of culinary canon to uncover the age-old question: How *does* one cook a chicken breast?
While molasses may be distinct, it's by no means irreplaceable if you're in a pinch. Here are our go-to ingredients to swap in.
The railway omelet was far from perfect. So why is it the best sandwich I’ve ever had?
This recipe will change your life—just ask its many, *many* fans.
How and when to use these bread crumb substitutes.
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