Expert Advice
Expert Advice
Go Ahead. Put Some Fish Sauce in Your Cookies
The savory condiment adds a touch of salty depth to this citrusy shortbread.
Expert Advice
For Fluffy, Sweet Bread With a Cookie Crunch, Make Conchas
Plus, meet the new wave of bakers who are rethinking the Mexican classic.
Expert Advice
Stop Crying Over Chopped Onions With These Helpful Tips
There is no shortage of reasons to cry these days, but chopping onions doesn't have to be one of them.
Expert Advice
How to Make Onigiri, Step by Step
Stuffed with delicious fillings and wrapped in nori, onigiri is an ideal snack.
Expert Advice
How to Tell If You’ve Got Good Eggs or Bad
How long does an egg last? Longer than you think.
Expert Advice
The Herby Dressing That Saved Aretha Franklin’s Birthday
The classic creamy dressing is worthy of Michelin-starred restaurants and your pizza crusts.
Expert Advice
Make a Better Manhattan—and Then Make Its Neighbors
This rye cocktail is a classic for a reason. But that doesn’t mean you have to make it the same way every time.
Expert Advice
How to Keep Coffee Beans Tasting Fresher, Longer
For optimal flavor, your coffee bean storage method matters.
Expert Advice
For Truly Tender Biscuits, You Need a Hard-Boiled Egg
This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.
Expert Advice
47 Foolproof Tips That Guarantee Better Bakes
Wondering the secret to a perfectly layered cake or how to make your pie crust both flaky and sturdy? We’ve rounded up our top tips for making all of your desserts and baked goods better.
Expert Advice
Do Cocktail Cherries Go Bad?
If that jar of maraschinos has been sitting out on your bar cart for a long while, this is for you.
Expert Advice
The One Herb You Should Never Put in the Refrigerator
If you want that bouquet of basil to last more than a day, keep it on your countertop.
Expert Advice
The Two-Ingredient Guide to Making Your Own Brown Sugar
Run out of brown sugar? Did your stash harden to an unusable brick? Never fear: You can make your own brown sugar in the blink of an eye.
Expert Advice
This French Vinaigrette Wears its Fishiness With Pride
The Provençal anchovy dressing hardly requires a recipe. And you probably already have its ingredients on hand.
Expert Advice
Nutty, Creamy Gomadare Is the Only Condiment I Need
The sesame-based sauce is savory and sweet, and it works equally well on salads, grilled meats, and pretty much everything else.
Expert Advice
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
Expert Advice
Do You Really Need to Skim Your Stock?
This one little step is the key to crystal clear stocks.
Expert Advice
How to Make Powdered Sugar for Shiny Glazes and Fluffy Frostings
Yes, you can make your own powdered sugar—all it takes is two simple ingredients.
Expert Advice
Put Croissants in Your Salad
Sure, flaky pastries are good for breakfast. But they're even better as a crunchy salad topper.
Expert Advice
This Homemade Snack Mix Is Full of Biscuits
Sorry, rye chips, but there's a new girl in town, and she's taking your place as the best snack mix ingredient.