Writings

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it’ll have a flavor unlike anything you can find at the store.

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Don’t let your grilling prowess be marred by a messy grill. Here, expert tips on how to make scrubbing your grill a cinch. And it’s crazy easy.

Renee and David each explain what makes for a satisfyingly written recipe, whether it plays lyrically or is sheer plain-spoken practicality.

Because mayo-based salads wait for no man. Or do they? Here’s how to make that potato salad or coleslaw ahead of time and not end up with any weeping—whether you or your salad.

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.

There’s nothing quite like an exquisitely sweet and drippy peach to make life stand still for a moment. And we’ve got 5 simple tricks and tactics to ensure stone fruit superlativeness.

We explain just how long you can safely indulge in that last bratwurst that’s serenading you with its siren song from the platter as you linger over dinner from the grill.

David explains his 6-step approach to selecting the ripest, juiciest, sweetest watermelon possible. Works like a charm each and every darn time.

The much-ballyhooed and widely revered Hatch chile peppers are coming into season. And you don’t have to road trip to Nex Mexico to experience their splendor. Here’s how.

The easy essentials you need prior to taking on any recipe, whether simple or high falutin’, that calls for the centuries-old staple ingredient, salt cod.