Tips and Tricks

Tim Tams, an iconic Aussie snack, have hit shelves in the U.S.

When the kitchen becomes a lonely place, lean on people. And cookies. Warm, enormous cookies.

Psssst—it came from Epicurious readers.

It's not matcha-do about nothing! The powdered Japanese green tea is versatile and delicious.

Make a bunch ahead of time, freeze them, and thank yourself later.

Cooking three meals a day? The only way to do it is with a well-stocked pantry of fresh, versatile ingredients.

Feeling the winter doldrums in the kitchen? Here's how to breathe new life into your cooking.

Snobby about pre-prepped produce? So were we, until we started #cook90.

You're not helping your lasagna—you're hurting it.

Sometimes drinking it just doesn't cut it. Here's how to add maximum caffeine to your daily routine.

It's a healthy, flavorless oil—with a high smoke point and without a whiff of the sea. In fact, the algae's from a tree in Germany.

This one trick from Dorie Greenspan will help your cookies run rings around the competition.

Here's how to use it to punch up your cooking.

It couldn't be easier to dress up your favorite desserts.

An easy way to roll a tight roulade-style cake without breaking it.

Less mess, less waste, fewer dishes to wash—oh, and fantastic flavor. Should we go on?

Don't have the right pan? Here's what to do.

Here's how to make (almost!) fancy-bar-quality ice in your home freezer.

Ten minutes and a warm oven are all that's needed to take potato chips from party platter to hors d'oeuvres tray.