How To

I made waffles for weeks in an effort to find out, once and for all, how to make them crisp and keep them that way.

Infused edibles are much easier to make at home than you might think; three experts weigh in on process, dosing, and the best recipes for putting your butter (or oil) to work.

Here’s how to make different types of frostings and cake fillings.

Have more kale than you know what to do with? A bunch of spinach you totally forgot about? Or do you just want to get ahead on meal prep? This method for freezing any kind of hearty green will get you on your way.

No dessert is quite as impressive as a beautifully baked and finished cake. Here's how to pull it off.

Chef and cookbook author Ned Baldwin has mastered a speedy roast chicken for his restaurant, Houseman. If you get all the elements exactly right, you can follow suit.

The owner of New York City’s oldest continuously running Chinese restaurant walks us through two staples of the famed dim sum parlor.

Follow this straightforward tutorial to make perfect pineapple chunks and rings.

You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.

Slicing and dicing made simple.

Add to your store-bought collection with a spicy, complex drizzle of your own design.

Cookbook author Andrea Nguyen guides us through the process.

Why are we obsessed with them? How do we recreate them? And do they even exist in the first place?

Don’t toss it after Thanksgiving dinner! Nextover it.

We hosted a roundtable with Lauren Ko, Erin Jeanne McDowell, and Ken Haedrich, authors of a crop of new pie cookbooks, about how to make the most of pie season. 

Let’s be honest: caramelized onions aren’t quick. But are they worth the effort? Definitely.

If you’re wondering how to roast butternut squash or how to bake it into a casserole, you’ve come to the right place.

To get perfectly noodle-y strands of spaghetti squash, you need a one-two punch of microwave plus oven. If you only have one or the other though, you can still make it work.

Alon Shaya shares his tricks for fresh, hot, fluffy, infinitely-better-than-stale-store-bought pita bread.

For most of my life, paratha roti has frustrated me. It took a pandemic to set me on the right path.