Articles

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.

Because until you've had fried chicken at home, hot from the stove, you haven't truly experienced just how glorious it can be. Here, all the tips, techniques, and recipes you need for perfect fried chicken every time.

One of our recipe testers navigates the world of air frying for the first time.

Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share their tips on how to accurately measure when a recipe calls for a "heaping" cup.

Investigative science researcher Gary Taubes talks to David and Renee about the science behind eating low-carb or keto.

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.

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

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

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.

Because sometimes we all need a little rom-com to the rescue. Here, the ones that most bring us all the feels in a lot of ways. Including wanting to get into the kitchen.

The best and easiest way to know if your dough is fully risen and ready to bake? It's something called the poke test. David explains what it's all about.

Yes, it has a sleek design and comes in an array of colors. But is it truly the best stand mixer? We tried the best-selling brands of stand mixers to compare and find out.

Grace Young divulges her tipsy Chinese New Year tradition, one that she has no intention of changing. Perhaps we all should start to incorporate it into our Lunar New Year celebrations.

We kept hearing that blanching avocados before slicing them can keep the lovely little packages of deliciousness from turning brown. Curious, we tried it at home. Here's what happened.

You may think you already know how to use this common kitchen must. But we bet you don't know how to avail yourself of every square inch of it. Here's how.

Whether you've yet to explore convection cooking or have quite a lot of experience, we've got essential know-how that'll improve your kitchen prowess.

Ever wondered about those high-end San Marzano tomatoes and asked yourself if there really is a difference? Take a look inside those pretty cans with us.

Mushrooms. They’re not plant. Nor animal. So how exactly do you keep those enigmatic and precious little fungi from turning slimy?

A handy chile pepper cheat sheet, whether you're new to cooking with dried peppers or experienced and forgetful. Best to bookmark this page for all your chile pepper needs!