Expert Advice

Customize your dream blend with this formula for perfect homemade granola every time.

For juicy boiled chicken that’s infinitely versatile, just turn down the heat.

Before mixing pecans into pie—or anything else—toast them for maximum crunch and the richest flavor.

Plus, what’s the deal with desiccated coconut?

Before cooking mussels, rinse them good.

Out of cornstarch? Don’t want to use it? These alternatives have you covered.

Overseasoning happens to all of us. It doesn’t have to ruin your dinner.

There’s a time and place for slowly simmering tomato sauces; but summer’s not it.

Just like dairy, almond milk will eventually expire. Here’s what to look for.

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.

With the help of soy sauce, Dijon mustard, and vinegar, a jar of apricot jam transforms chicken legs into a gorgeous weeknight dinner.

The story of nixtamal—and how to buy hominy for pozole.

Find out which bottles to keep in the fridge—and just how long they’ll last.

And compote and conserve and chutney too!?

Build towering multilayer cakes with this stress-free technique.

Go slow and steady—and keep practicing.

Rhubarb is juicy, which can spell disaster in a cake. Here’s how to bake one that doesn’t sog out.

Give any dough a little razzle-dazzle with this guide to egg washes.

Everything you need to know about keeping cucumbers fresh.