How To

This three-ingredient cake is pretty easy from the get-go. But these pointers make it even easier.

We promise, it won't make every meal taste the same.

Make corn prep a snap with this great shortcut.

Your new secret whipped-cream weapon.

There's an obvious trick to determining when that steak on the grill is perfect. The only problem? People have been telling you not to do this for years.

The freezer is your best friend.

Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.

Masterful wok tips from the master herself: The great Grace Young.

Your future self will thank you.

The master of authentic Thai food didn't mean to teach me these easy flavor tricks. But he did anyway.

And is it safe to eat it?

The easiest way to preserve summer’s flavors? Quick pickle them.

Want your food to taste delicious? Season it.

Why settle for just one?

Crunchy's great. Charred is lovely. But what really gets us going is when a dish melts like, well, cream.

The half sheet pan is the only baking pan you really need (but you probably need a few of them).

Runny yolks are out. Cured yolks—rich and firm enough you can grate them over pasta—are in.