How To

We tested multiple hacks, but only one created both tender and sweet bananas.

You’ll never need to look up a holiday turkey recipe again.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Butterfly your bird for even grilling, faster cooking, and easier carving once it’s done.

The most efficient method takes less than an hour, but you might not even need it.

Transform it into a sauce for noodles, vegetables, or dessert, right in the jar.

Produce sprays and DIY baking soda solutions abound, but are they necessary for removing pesticides and germs?

Our test kitchen’s tips to make fresh berries last their longest.

For juicy boiled chicken that’s infinitely versatile, just turn down the heat.

Before mixing pecans into pie—or anything else—toast them for maximum crunch and the richest flavor.

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Overseasoning happens to all of us. It doesn’t have to ruin your dinner.

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.

Give any dough a little razzle-dazzle with this guide to egg washes.

Everything you need to know about keeping cucumbers fresh.

Just say no to a rubbery, crusty, dried-out scramble.

Add a pop of color and acidic punch to tacos, salads, sandwiches, and more.

Here's how to tell them apart—and what to know about gravlax and kippered salmon too.

No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.