Why you shouldn’t fear a little sugar in savory cooking
A pinch of sugar can make all the difference in flavor without wrecking your nutrition goals.
By Becky KrystalThe biggest barbecue pitfalls and how to avoid them
The biggest and most common mistakes to avoid when barbecuing and grilling to maximize taste, safety and fun.
By Aaron HutchersonHow to clean your grill for a season of outdoor cooking
Start your summer off right with a sparkling clean grill.
By Becky KrystalHow to cook with kohlrabi, that quirky vegetable at the farmers market
What you need to know about cooking with kohlrabi, including recipes that feature the cruciferous vegetable.
By Aaron HutchersonA guide to vinegars and how to use each type
Let's take a look at some of the most common pantry vinegars and how to best use them in your cooking.
By Becky KrystalFlavorful low-FODMAP substitutions for garlic and onions
Whether you are on a low-FODMAP diet or are avoiding garlic and onions for other reasons, here are some substitutions to consider.
By Becky KrystalI was an air fryer skeptic. Here’s why I can’t stop using it.
How I fell in love with the air fryer, featuring recipes for Brussels sprouts, chicken wings and hand pies along with tips to get the most out of the appliance.
By Aaron HutchersonHow a digital thermometer will improve your baking
Digital thermometers are often used with meat, but they're also very handy when it comes to various desserts.
By Becky KrystalThe best and worst ways to pit an avocado
A review of various methods for removing an avocado pit, ranked from worst to best according to ease and (potential) damage to oneself and the avocado.
By Aaron HutchersonHow to store bread to keep it fresher longer
Storing bread is all about moisture control, and the best method for doing so depends on the type of loaf.
By Aaron HutchersonWhy writing in your cookbooks can make you a better cook
Don't think of writing in your cookbooks as damaging them. Think of it as a gift to yourself.
By Becky KrystalHow to grill a juicy burger
We may not agree on how we like to adorn our burgers, but we all want a patty that retains its shape and flavor, and remains juicy but doesn’t soak the bun.
By Ann MaloneyHow to cook rice on the stove
Making good rice can stump even the best cooks, so here are some tips to help you get it right every time.
By Becky KrystalWhere have all the bone-in, skin-on chicken breasts gone?
Until about 60 years ago, all of the chickens that Americans purchased were whole.
By Aaron HutchersonHow to salt pasta water the right way. Hint: not as salty as the sea.
Seawater is very salty. Your pasta shouldn't be.
By Becky KrystalHow to macerate fruit so it goes from drab to delightful
Maceration is a technique that adds flavor to fresh or dried fruit.
By Aaron HutchersonThe 5 most annoying things about food packaging
Well-designed food packaging makes the consumer's life easier. Here are five instances where it falls short.
By Aaron HutchersonA guide to neutral oils for cooking and baking
Neutral oils are versatile pantry staples ideal for many types of cooking and baking.
By Becky Krystal6 tips for browning food to get more flavor
Browning food introduces new flavor compounds, making the final dish that much more enjoyable. Here are some simple tips to help that happen.
By Aaron Hutcherson7 ways I’m shamelessly breaking social norms to cut food waste
To make an individual impact on food waste, it's time to ignore the judgmental looks, bring a container wherever you go and start bringing home leftovers.
By Rachael Jackson