Finally, an answer to that pesky question that comes up year after year after year at the Thanksgiving table.

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.

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 prior to taking on any recipe, whether simple or high falutin’, 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.

Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.

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.