If you spend a lot of time in the kitchen, you’re going to need some knives. They should be decent but, more importantly, they need to be sharp. Here’s how to do it yourself.

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 tactics to ensure stone fruit superlativeness.

It’s that time of year when everything buds and blooms. Take advantage and plant enough herbs—grow ‘em indoors or outdoors—to last the entire year.

How to take (almost) all the guesswork out of making and baking bread? Leave as little to chance as possible. A thermometer helps you do exactly that.

No fancy smoker? No problem. We explain how to transform your kettle grill into a backyard maker of smoked ribs, salmon, turkey, chicken, and so much more.

Expert advice on how to talk to your butcher, what cut of beef to select, how to grind it, and whether you should dare consider freezing ground beef.

A scandalously underutilized kitchen trick that’ll save you money at the store and earn you accolades at the table.

Now that it’s safer to responsibly gather outdoors, summer entertaining returns. These recipes and suggestions will help you keep it casual and pull it off with ease if you’re out of practice.

Here are 12 grilling tips from our recipe testers that’ll save you time, hassle, and frustration and ensure your every grilling venture exceeds your expectations.

If, unlike us, you don’t find yourself going through pure maple syrup at a dizzying rate, then you might be wondering the best way to store it so you don’t waste a single, perfect amber drop.

Here’s how to use that leftover ham to embellish a classic grilled cheese to really quite exceptional effect.

Spoiler alert: They each start with egg white and sugar and result in sweetly stunning impressiveness. Includes vegan alternative.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.

Want to know how to keep your magnificent cake from sticking to the pan and turning into sad clumps rather than coming out as the spectacularly stunning creation that it is? Read on.

Ever wonder why it’s always fettuccine with Alfredo? Or bucatini all’Amatriciana? Because it works. Read on to find out why.

Learn to toss pizza dough in the air like you’ve always imagined yourself doing with these easy, step-by-step instructions. Consider it free continuing education.

Here’s how to coax tough, inexpensive cuts of meat to tenderness while imbuing them with flavor. And all without nary any effort. Here’s how.