The one and only spatula that our editor in chief relies on for every kitchen use. So much so that she always keeps a spare on hand. Perhaps you should, too.

The secret to making easy-to-peel hard-boiled eggs? It’s a heck of a lot simpler than you’d ever imagine. It just requires a touch of patience…as do all the best things in life.

Ever wonder about the magic that transpires during the much-ballyhooed pickling process? Wonder no more.

Cooking as metaphor for life? Absolutely. Here’s a look at 10 lessons shared by a restaurateur who’s been experiencing missteps and miracles in the kitchen for decades.

New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishkes. And that’s not a bad thing. Not at all.

You may not be thinking this now, but with this stash of hangover fixes both tempting and therapeutic, you can snatch hope from failure, triumph from despair. Milton Crawford explains.

Savvy tricks that ensure your Christmas creations look and taste as stunning as they did the moment you finished slaving over them even weeks after the fact. Let the holiday spirit linger!

Fear not frenching your standing rib roast. Grab a sharp knife, these easy how-tos, and your sense of adventure.

What do we consider our best cookbooks? The ones that we and our 100-plus recipe testers have been raving about—and coming back to again and again—all year long.

The history of the jelly doughnut, aka the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.