How to Cook (Page 213)

Down & Dirty: Hot Peppers

To the uninitiated, spiciness is binary: just hot or mild. When you look closer, though, you'll find...

How to Crack Crabs and Lobsters

How to Make the Perfect Fried Egg

How to achieve personal fried-egg perfection. Emphasis on the personal.

Be a Better Cook: Heat Transfer's Tricky Ways

This is the first in a 3-part series on food science from the Modernist Cuisine team. On October 8th...

Down & Dirty: Radishes

Radishes -- peppery, perky, and dependable -- are easy to take for granted. They're among the first...

Eggplant in a Jar

Pickle an eggplant now, and you'll have a jar full of flavor to get you through the fall.

Hacking a Salad Spinner

Rice: The Final Frontier

Rice, it seems, is a religion. 

Homemade Tahini, Creamy and Coarse

For nutty vinaigrettes and rustic hummus, keep your refrigerator stocked with homemade tahini.

Videos: Best of Merrill

Today, we're highlighting Merrill's best video moments. 

Rice, Down to the Grain

Today, we go back to the pantry-staple basics with a classic standby: rice. 

Tomato Conserva

Pack all of summer's tomato flavor into jars of conserva to add sunshine to your winter.

3 Ways to Cook Pasta

Yes, you read that right -- 3 ways to cook pasta.

Down & Dirty: Tomatillos

Although tomatillos are only a distant relation of the tomato -- they're actually in the same genus...