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We polled private chefs and professional party planners for their tips on perfectly portioned dinner parties.

Here’s how to make an instant DIY funnel (for peppercorns or more!) with stuff you probably have lying around the kitchen.

Here are six tricks that will help you make the most of your sunny citrus. 

A chile expert reveals the searing truth about why these popular peppers aren’t nearly as pungent as they used to be.

You’ll never struggle with a frozen-solid pint again.

Live fire can transform just about any produce into a richly browned, crisp‑tender, more intense version of itself. Behold, our guide for doing it well.

Make outdoor eats a little less basic and a little more luxurious.

We figured out the timing sweet spot between bright and bitter.

Cooking bacon has the additional benefit of providing the cook with an incredibly flavorful ingredient.

From blanching to vacuum sealing to a dip in onion juice, we tried every trick in the book. Here’s what actually worked.

What if you could make a vinaigrette that would stay fluid and emulsified for a week in the fridge?

You don’t need a stand mixer to make great thin-crust pizza or fluffy dinner rolls.

Weep no more: Here are four different ways to make whipped cream that holds its shape for hours (and in some cases, days).

Looking to eat more protein but don’t want to turn to bars or shakes? Our innovative recipes and practical tips will help amp up the protein in meals you already love.

Prepping food for the week sounds daunting. It doesn’t have to be.

We settled this age-old question of crustacean categorization.

Follow these tips for enhanced texture, deeper browning, and richer flavor.

Hint: It involves a microwave.

Raw? Naw. Sauté your radishes for mellower flavor.

This versatile kitchen tool just added a new use to its repertoire.

What should you do with a pot of spent frying oil? (Pouring it down the drain is the wrong answer!) Clean and reuse it, or follow these smart tips for disposing of it safely.

For the best and fastest brown rice, treat it like it’s pasta.

Vegetable scraps are soup-er stars hiding in plain sight. 

The Indian subcontinent’s essential, nutty-rich clarified butter is shelf-stable, great for cooking, and utterly delicious. Best of all, it’s easy to make.

Want tender chicken thighs? Throw the chicken-cooking rule book out the window.

Cooking for a crowd? Sometimes, it’s not as easy as doubling your ingredients.

There’s been lots of buzz on social media about how tapping a raw egg before boiling can make it peel cleanly. We put that technique to the test.

The secret is to use the skin itself. 

Home mixologists can use this simple technique to transform any cocktail.    

Roasting is a great way to breathe life into whatever produce is in your crisper drawer. Plus, it’s mostly hands-free. Here’s a cheat sheet for doing it well.

Don’t want to drink the leftover beer after a game-day party? Use it in your cooking instead.

Whether you’re a traditionalist, year-round griller, or spice lover, we have the nacho recipe for you. 

Digital scales are key for accuracy in the kitchen.

Yes! Even the USDA says it’s OK. The key is to cook the meat long enough.

If you merely skim a recipe, you’re missing out on critical information that can make cooking less stressful, more efficient—and prevent disaster.

The nutty, toasty depth of browned butter adds complexity and exceptional richness to everything it touches. It’s also a cinch to make—if you know when to take it off the heat.