Expert Advice
Kitchen Intelligence
What Does ‘Room Temperature’ Even Mean, and Why Does It Matter in Cooking?
Understanding this surprisingly complicated term will make you a better cook (and baker).
Kitchen Intelligence
8 Types of Butter and How to Use Them
Cultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.
Shelf Life
Will Tahini Go Bad in the Pantry?
Here’s how to store this creamy condiment depending on how you plan to use it.
The Pro Move
For Extra Moist, Tender Cookies, Bring Some Potato to the Party
We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.
Essential Cooking Intel
Shelf Life
How to Store Mushrooms to Keep Those Fungi Fresh
Should you wash mushrooms? Should they go in the fridge? What about the freezer? We have answers to all these questions, and more.
Kitchen Intelligence
8 Great Substitutes for Cornstarch
Out of cornstarch? Don’t want to use it? No problem. These alternatives have you covered.
Shelf Life
Want Better-Tasting Sesame Oil? Don’t Put It in the Cabinet
If you want to preserve all of those delicate nutty notes, think twice about how you store this pantry staple.
Shelf Life
How to Store Cilantro for the Perkiest, Greenest Leaves
To keep your cilantro at peak flavor, store it as if you were caring for a bouquet of flowers.
The Pro Move
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
The Pro Move
Paella’s Just Better on the Grill
Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.
Kitchen Intelligence
The Best Way to Keep Guacamole From Turning Brown
Does storing guacamole with the avocado pit actually keep it green?
Kitchen Intelligence
6 Easy Ways to Keep Apples From Turning Brown
Stop a browning apple in its tracks with these easy tips.
Kitchen Intelligence
The 10 Best Substitutes for Sour Cream
If a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.
Kitchen Intelligence
12 Types of Cake to Add to Your Baking Repertoire
How to tell a chiffon from a genoise from a hot milk sponge.
Kitchen Intelligence
Boost the Flavor of Your Cocktails With Oleo Saccharum
Bartenders love this classic 2-ingredient citrusy syrup.
The Pro Move
The Quick Trick for Picture-Perfect Brownie Swirls
A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.
Shelf Life
Do You Need to Refrigerate Watermelon?
Learn how to store watermelon, cantaloupe, and honeydew for the sweetest flavor and optimal texture.
Kitchen Intelligence
How to Devein Shrimp Without Any Fancy Tools
Peel and clean your shrimp like a pro.
The Pro Move
This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings
唐似乎是过去的遗物,但它可以take your grilling game to new heights.
Kitchen Intelligence
How to Blanch Green Beans for Perfectly Snappy-But-Tender Veg
For crisp, never-squeaky green beans, start with this one step.
Kitchen Intelligence
How to Make Bingsu, the Creamy, Fruity Shaved Ice of Your Dreams
All you need is a freezer, a blender, and some imagination.
Kitchen Intelligence
Why an Ice Bath Is the Key to Fresher, Greener Vegetables
A look at the science behind this pesky little recipe step.