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.
ByAnikah Shaokat
How to Make Homemade Doritos Seasoning
If your favorite part of a bag of Doritos is the powdery stuff at the bottom of the bag, this homemade Doritos seasoning recipe is for you.
ByZoe Denenberg
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.
ByAnna Hezel
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.
ByAnna Hezel
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.
ByJesse Szewczyk
This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings
Tang may seem like a relic of the past, but it can take your grilling game to new heights.
ByAnikah Shaokat
The Quickest Way to Cookies That Don’t Spread? Ice Water
Your brown butter chocolate chip cookies will thank you.
ByJesse Szewczyk
For a Bouncy, Firm Texture, Give Your Tofu a Hot Bath
A quick dunk in boiling salted water will give this protein a new lease on life.
BySonia Chopra
For Next-Level Caramel, Reach for Tamarind Paste
Offset the sweet with this tart and tangy pantry staple.
ByAnikah Shaokat
Don’t Toss That Corn Water—Boil Pasta in It
The best summery pastas make the most of this starchy, flavorful ingredient.
ByLi Goldstein
These Meal Prep Tricks Will Save You Cooking Time Every Week
Do this today and you’ll eat well all week long.
ByAnna Hezel
To Give Your Cakes Some Lift, Add a Little Pop
Adding sodas like 7Up and cola to cakes is about more than just the novelty. Here’s a look at the science behind how these bubbly ingredients can make better cakes.
ByNik Sharma
Your Favorite In-Flight Cookie Is Even Better As a Milkshake
These crumbly, faintly spiced biscuits were born to be blended with ice cream.
ByAnna Hezel
The Vodka Sauce Has Left the Pasta
The spicy, creamy sauce has big potential for grilled veggies, melty sandwiches, and your next homemade pizza night.
ByJess Eng
For the Best Fruit Pies, Max Out Your Lemon’s Potential
Use more than just the zest and the juice.
ByRebecca Firkser
You Can Make This Frozen Negroni Without Any Gadgets
The hottest drink of the summer is slushy (and portable).
ByNoah Kaufman
Move Over, Ganache. It’s Namelaka Time
There’s a reason this light, fluffy chocolate cream is a go-to for so many pastry chefs.
ByStephanie Loo
Don’t Cry Over Unripe Mangoes. Turn Them Into Spicy-Sweet Achaar
Put this easy mango achaar in sandwiches, turn it into a vinaigrette, and add it to your next charcuterie board.
ByAnikah Shaokat