Tips and Tricks

Frozen cooked onions are the key to quicker, tastier quarantine dinners.

Escape the cold-weather doldrums of plain roasted veg with flavored fats, vibrant spices, bright dressings, and more.

Spoiler alert: No, not actually all of the vegetables—do you know how many vegetables there actually are?!

What is sous vide, anyway? Learn more about this cooking method and discover the best sous vide machines. 

How to scale your cake recipes for the pan you have.

Take it from somebody who's been making ice cream cakes for a decade: There are tricks to pulling off these majestic desserts.

This simple technique maximizes smoky char and makes it easier to load up on your favorite toppings.

Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.

Most health journeys don’t begin with a spoonful of lard. Mine did.

Roast, poach, sear, or grill: when it comes to cooking salmon, you've got a lot of options.

A means to an end is also a means to a really delicious topper for anything you're cooking.

We talked to Daniela Moreira of Call Your Mother Deli to troubleshoot bagel fails, flops, and flats. Here's what you need to know.

Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. Here's how to make the most of whatever kind of herbs you've got.

Seriously: it doesn't get simpler than this.

A guide to cooking with whatever you have on hand—and a community that will cook along with you.

Homemade vinaigrette can be as simple as a two-ingredient blend or a seven-ingredient masterpiece.

Throw them into salads, soups, and grain dishes for an ultra-easy protein boost.

Sourdough pancakes are last week's news. Here's how to make sourdough biscuits.

Oat milk is the best substitute for dairy in your freshly-baked muffins and more.

Scorched pan bottoms be gone.