How To

Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.

Got a stash of great produce you want to keep for as long as possible? Time to put your freezer to work.

Kiss me, I'm pie-rish.

No time for project cooking? This non-cassoulet is just, like, toast. And you definitely have time for toast.

Experts recommend keeping a two-week supply of food on hand at all times. But stocking up requires a strategy (not to mention some pantry space).

Forget about shedding tears over liquid down the drain—turn your leftover brines, oils, and—yes—aquafabas into something useful.

Bonus: they're vegan and gluten-free, and you cook them straight out of the freezer.

Make lentils into your new favorite crunchy soup and salad toppers, no pre-cooking required. 

Oven-roasting oysters just until they pop open means all the fun and romance of oysters on the half shell with no shucking knife or skills required. 

Ignore your recipe (well, mostly) and talk to your fishmonger.

Learn how to shuck an oyster with ease via our six-step photo-illustrated guide.

Adding olives to vegetable stock is just the beginning.

Make a batch of this crunchy mixed-seed sprinkle now; add it to breakfasts, lunches, and dinners all month long. 

Quick weeknight salmon can be yours. 

This is how to buy and store olive oil so it tastes fresh—for as long as possible.  

If you went apple picking, it's time to make compote.

Stuck, cracked, or broken in half, there's a serving solution for every cake problem.

All the tools and ingredients to have on hand for our tried-and-true method for the best popcorn ever.

Put down your knife, relax, and explore the world of whole-vegetable grilling.

Well, it's basically burrata.