Expert Advice
Expert Advice
The Fastest Way to "Hard-Boil" a Huge Batch of Eggs Is to Steam Them
Stick with me here.
Expert Advice
How to Tame the Flame of Raw Onions
Sliced raw onions too pungent for you? After this trick, you'll never feel the heat again.
Expert Advice
What Cookbook Author Anna Jones Cooks for Her Family in a Week
The bestselling, London-based food writer makes her husband and son malted sourdough, kimchi noodle soup, and many bowls of porridge.
Expert Advice
Why I Hate Cooking With (But Love Cooking For) Kids
I want them to love food. I just don't want them in my kitchen.
Expert Advice
Weekly Meal Plan: March 18–22
A family-friendly menu that reflects winter-into-spring’s topsy-turvy weather.
Expert Advice
Weekly Meal Plan: March 11–15
A Sunday frittata, impromptu Pu Pu, and a super-easy steak night.
Expert Advice
Why You Should Butter Your Bread Before You Toast It
Flipping the script results in toast that's richer and crispier.
Expert Advice
How to Make Homemade Butter in the Food Processor
Making butter from scratch is a once-in-a-while (or maybe once-in-a-lifetime) project. So when you do it, may as well do it the easiest, least messy way.
Expert Advice
Five Ways the Freezer Makes Cooking Easier
Sure, the freezer is a perfect preservation tool (where else will blueberries last for months?). But it's also the tool you need to get the thinnest slices of pork and the fastest, flakiest pies.
Expert Advice
How Freezing Makes Burgers Better
Give your ground beef a deep chill for a more satisfying burger experience.
Expert Advice
How to Use the Freezer to get Razor-Thin Slices of Meat
And pork. And chicken. And salmon. And any other animal protein you want to prep like a pro.
Expert Advice
This Incredible Stuffed Cookie Only Works if You Freeze It
The secret cream cheese filling makes it worth the extra step.
Expert Advice
How to Use Your Freezer to Cook a Perfect Steak
A perfectly-seared crust and a pink-all-the-way-through middle—that's the steak of your dreams. And with the help of the freezer, that dream becomes a reality.
Expert Advice
How Freezing Your Butter Makes Every Pastry Better
Step aside, rough puff: our grated butter dough creates insanely flaky layers with none of the folding.
Expert Advice
The Newest Rice to Add to Your Grain Bowl
Looking for something other than brown or white rice? Try this Japanese grain out.
Expert Advice
The Slice-and-Spice Pork Tenderloin You Freeze Before You Prep
For this month's Sunday Stash, we're putting together several meals worth of sliced-and-spiced pork that's ready to be turned into dinner at a moment's notice.
Expert Advice
The Power of the Pu Pu Platter
Sometimes the secret to getting kids excited about dinner is presenting it in a novel way.
Expert Advice
How to Throw a Cheese Ball Party
Embrace this chic Midwestern party trick and never look back.
Expert Advice
This Weeknight Dinner Makes Its Own Sauce as It Cooks
Sauces can feel fussy, but this quick, kid-friendly chicken dish couldn't be easier to make.