Kitchen Intelligence

Everything you need to know to cut ginger into slices, matchsticks, and dice.

Whether you're a sweet type or a salt addict, we've got ideas that'll make you forget how uncool cottage cheese once was.

Step aside, kettle grill. It's time for the big leagues.

There's more than one way to cut a pepper. This is the best way.

Steal these Pinterest ideas to instantly upgrade your kitchen without breaking a sweat (or the bank).

Time to wedge, wheel, and supreme your way to citrus glory.

Here's how to wow your friends and win the birthday cake game.

Spoiler alert: the definition of natural wine isn't really cut-and-dry.

Uneven layers and messy frosting be gone. It’s easier to whip up a professional-looking layer cake than you think.

A step-by-step guide for getting it right every time.

Here's how to make sure you get all the grit out of these sweet, mild alliums before you get cooking.

Turns out it's a little more complicated than pouring hot water over a tea bag.

Keep your knife in peak form with these 5 easy steps.

Learn how to make a classic French omelet, and you'll never go back to the dry American version.

Bone broth hasn't always been trending, but it has always been delicious. Here's how to make this protein-rich liquid gold.

This beautiful dish may look impressive and complicated, but it really only requires a good knife and a few easy steps. Just follow our guide!

In Week 3 of Epi's Kitchen Olympics, we're taking fried shrimp out of the shrimp basket—and onto your dinner plate.

'Tis the season for ripe, sweet blueberries—don't let your pint fall prey to mold.

You only need three things to clean silver and restore it to look shiny and new—and one of those things is the silver itself!

You can eat tofu raw, baked, or fried—and it's delicious every way. Here's how it's done.