Tips and Tricks

Give those cloves a quick whiz in the blender with some olive oil, and keep it handy to transform stews, pots of rice, and more.

This dairy-free version is perfect for drizzling onto sage-flecked pasta or wedges of fresh tomato.

Recipe calls for buttermilk and you don't have any? No need to get sour—here are a few good ways to get around it.

Should you wash chicken before cooking? Julia Child said yes, but today’s experts say no.

Definitive advice for the kitchen's most stressful cookware.

We have a new favorite (and it’s not the Crockpot).

Not enough storage in your small kitchen? Make use of the vertical space you're forgetting about.

This two-for-one topping will be the talk of your holiday party.

Like whole spices, peanuts taste better when they’re freshly toasted and ground.

Enrich breads and biscuits, thicken sauces and drinks, and boost your flour dredges with the power of nixtamalized corn.

A primer on shopping, storage, techniques, and the accessories necessary to make ground Japanese green tea a part of your daily routine.

It’s not just hunks of meat that benefit from low-and-slow cooking in a covered pot. The treatment is perfect for simple vegetable preps, too—especially the young, sweet vegetables of spring.

An inexpensive office supply product that will keep your pot lids upright and out of the way—plus more pot organizers we love.

Making a gorgeous cake is as easy as choosing an incredible Bundt pan.

Are your fingers important to you?

Here’s how to make different types of frostings and cake fillings.

You can do a lot with a little if you stock your kitchen with these space-maximizing tools.

This quick trick puts parchment in its place, which is good for your cakes, your cookies, and yes, your Thanksgiving pies.

Sure, you could cover an unsightly fissure with a heap of whipped cream. But you could also just not have to deal with a crack in the first place.