Articles

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.

Grilling guru Meathead Goldwyn explains how grilling works—you know, thermodynamics and pyrotechnics and other science-y stuff—in plain terms. You're gonna like the homework.

The easy essentials you need to know prior to taking on any recipe—Portuguese or otherwise—that calls for the centuries-old staple ingredient, salt cod.

In case you've ever wondered if you can cut corners and swap one type of flour for another, here's your answer.

We were asked if "reusable" and "disposable" are the same thing when it comes to bamboo utensils. Our cooking advice guys explain whether to ditch 'em or dunk 'em in dish soap.

Sometimes things aren't quite as simple as we'd like. So we delve into the science behind the smoke point of oils and help you translate this to your kitchen.

Been confused about what the difference is between various types of yeast and if you can swap them out for one another? Wonder no more.

Spatchcocking, or butterflying, a whole chicken ensures your hen cooks remarkably quickly and sigh-inducingly evenly. And it's a cinch to do at home.

We're hearing the same question over and over and over again. How do I a make sourdough starter? (That is, a homemade bread starter that requires no commercial yeast.) Here's how in simple, easy steps.

Because c'mon, we've all wondered whether it really makes a difference what kind of cocoa powder we use. [Spoiler alert: It does. But not always.]

Expert answers to your most befuddling brownie blunders. Trust us when we say these tricks and techniques will ensure your next batch is your best ever.

Get ready to fill your Netflix queue with 100-plus romantic, uproarious, charming, kooky, or otherwise memorable food moments in movies.

Savvy and sassy advice on how to ensure that cast iron skillet you inherited from your grandma endures for generations to come (or at least another 10 years!).

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won't fit in the oven, what to do? We have answers.

The pop-up timer popped. The skin's burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here's how not to let that happen.

Knowing how to measure flour properly is what makes all the difference between great cakes, pies, and pastries and epic fails.

At a loss as to what wine to uncork with Chinese takeout? So were we. Until we decided to learn a thing or two to change that.

Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?