Expert Advice
This 3-Minute Chocolate Frosting Saved My Birthdays
No muss, no fuss; lots of tangy whipped cream cheese and butter.
Expert Advice
Is Plain Water Enough to Wash Fruits and Vegetables?
Produce sprays and DIY baking soda solutions abound, but are they necessary for removing pesticides and germs?
Expert Advice
A Cookbook All About Dates Is What We Deserve
In Hot Date!, Rawaan Alkhatib explores the fruit’s potential with tater tots, chili crisp, upside down cake, and more.
Expert Advice
How to Buy the Right Pasta for Any Recipe
Fresh, dried, long, or short, there’s a perfect pasta for every sauce.
Essential Cooking Intel
For Custardy Scrambled Eggs, Cook Them Hong Kong–Style
A standout recipe from Salt Sugar MSG, the new cookbook from the team behind Bonnie’s in Brooklyn.
15 Types of Onions and How to Use Each One
Learn the differences between white and yellow onions, shallots, spring onions, scallions, and more.
How to Pick Between Club Soda, Seltzer, and Tonic
Whether mixing drinks or sipping solo, which sparkling water you choose makes a difference.
How to Clean and Store Strawberries
Our test kitchen’s tips to make fresh berries last their longest.
Get to Know the Different Types of Bourbon
Can you tell a single-barrel from a high-rye? Find the best bourbon for you in our expert guide.
These Boiled Greens Are My Go-To Side
Quickly boiled and simply seasoned, this Taiwanese-style dish goes with a million meals.
What’s the Difference Between Coconut Milk and Coconut Cream?
And what about cream of coconut? Here’s how to use each ingredient.
14 Types of Lettuce and What to Do With Them
Break out of your romaine rut and explore the wide world of salad greens.
You Don’t Need a Granola Recipe, Just This Golden Ratio
Customize your dream blend with this formula for perfect homemade granola every time.
How to Boil Chicken for a Week’s Worth of Meals
For juicy boiled chicken that’s infinitely versatile, just turn down the heat.
3 Ways to Toast Pecans So You Never Burn Them Again
Before mixing pecans into pie—or anything else—toast them for maximum crunch and the richest flavor.
How to Cook a Turkey for Thanksgiving
You’ll never need to look up a holiday turkey recipe ever again.
How to Choose Between Coconut Flakes, Chips, Shreds, and More
Plus, what’s the deal with desiccated coconut?
8 Great Substitutes for Cornstarch
Out of cornstarch? Don’t want to use it? These alternatives have you covered.
Here’s How to Make Food Less Salty
Overseasoning happens to all of us. It doesn’t have to ruin your dinner.
18 Types of Peppers and How to Cook With Them
From mellow and sweet to can’t-take-the heat.
Summer’s Best Tomato Sauce Isn’t Cooked; It’s Smashed
There’s a time and place for slowly simmering tomato sauces; but summer’s not it.
Does Almond Milk Go Bad?
Just like dairy, almond milk will eventually expire. Here’s what to look for.
How to Make Clafoutis, With (Almost) Any Kind of Fruit
The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.