How To

Spoiler alert: No, not actually all of the vegetables—do you know how many vegetables there actually are?!

The technique of marinating vegetables (or meat or fish) in vinegar, oil, and spices is practically as old and ubiquitous as cooking itself. 

Even leftovers get better with a bit of smoky perfume. 

A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make. 

Take it from somebody who's been making ice cream cakes for a decade: There are tricks to pulling off these majestic desserts.

You don't need (and won't even want) a tortilla press.

These quick Indian pickles add an instant flavor punch to cheese boards, dosas, and more.

It's time for you to master steaming rice once and for all.

What's your summer bean situation?

Homestyle dosas are smaller, spongier, and bouncier than their restaurant counterparts. There’s no one way to make them, but whichever route you choose, it pays to know these basic tenets.

Do you want them classic or fast? Baby or big? Halved or whole? When it comes to fresh artichokes, you've got some decisions to make.

Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.

Roast, poach, sear, or grill: when it comes to cooking salmon, you've got a lot of options.

Stop tossing hearty green stems into the waste bin and start tossing them into your dinner.

Think of this kitchen tool as a bionic hand.

Because burgers shouldn't get all the grill-melted cheese fun. 

Homemade vinaigrette can be as simple as a two-ingredient blend or a seven-ingredient masterpiece.

Throw them into salads, soups, and grain dishes for an ultra-easy protein boost.

Spice blends are perfect for this cooking moment—which is why we've just released three new ones.

A couple of cans and a box of noodles is all you need for a quick, affordable dinner.