Ever tried truffle oil? We mean, the good stuff—not the maybe-real kind. The Never Cook Naked Guys walk you through making certain you get what you deserve, truffle-wise.
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What is the Best Hostess Gift?
Our cooking columnists have answers for that age-old question that’s existed for as long as dinner has. What do you bring the host?
How Do I Thicken Gravy?
Wondering how to avoid runny, lumpy gravy? The Never Cook Naked guys have the answer.
How Do I Stop Pastry From Shrinking?
A shrunken piecrust can break your heart. The Never Cook Naked Guys offer sympathy and some excellent advice. Perfect pie awaits.
How Can I Protect My Hands When Peeling Sweet Potatoes?
If peeling sweet potatoes (or anything else) makes you feel itchy, scratchy, or otherwise uncomfortable, then read on. The Never Cook Naked Guys have answers.
Why Does my Challah Taste Soapy?
Want to avoid soapy-tasting challah? The Never Cook Naked guys offer suggestions.
What Should I do with Shrimp Shells?
After a big seafood throw down, you might find yourself with an excess of empty shells. What to do? Stock, compost, garbage? Cat toys? The brilliant Never Cook Naked guys have an answer.
What’s the Difference Between Parchment and Waxed Paper?
Have you ever wondered what the difference is between those 2 seemingly similar baking tools? Let the Never Cook Naked guys explain, in their inimitable way.
Raspberry Oatmeal Bars
The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.
How to Share a Ribeye Steak
Our cooking columnists take on the etiquette surrounding sharing steak.