Expert Advice
Kitchen Intelligence
12 Types of Cake to Add to Your Baking Repertoire
How to tell a chiffon from a genoise from a hot milk sponge.
Kitchen Intelligence
Boost the Flavor of Your Cocktails With Oleo Saccharum
Bartenders love this classic 2-ingredient citrusy syrup.
The Pro Move
The Quick Trick for Picture-Perfect Brownie Swirls
A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.
Shelf Life
Do You Need to Refrigerate Watermelon?
Learn how to store watermelon, cantaloupe, and honeydew for the sweetest flavor and optimal texture.
Kitchen Intelligence
How to Devein Shrimp Without Any Fancy Tools
Peel and clean your shrimp like a pro.
The Pro Move
This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings
Tang may seem like a relic of the past, but it can take your grilling game to new heights.
Kitchen Intelligence
How to Blanch Green Beans for Perfectly Snappy-But-Tender Veg
For crisp, never-squeaky green beans, start with this one step.
Kitchen Intelligence
How to Make Bingsu, the Creamy, Fruity Shaved Ice of Your Dreams
All you need is a freezer, a blender, and some imagination.
Kitchen Intelligence
Why an Ice Bath Is the Key to Fresher, Greener Vegetables
A look at the science behind this pesky little recipe step.
The Pro Move
The Quickest Way to Cookies That Don’t Spread? Ice Water
Your brown butter chocolate chip cookies will thank you.
Pantry All-Star
Yes, MSG Belongs in Desserts
Just like your favorite savory dishes, your desserts can also benefit from a hit of umami. Here’s everything you need to know about the sweet side of MSG.
Kitchen Intelligence
How to Blind Bake Pie Crust, Because Nobody Wants a Soggy Bottom
Achieve a picture-perfect pie with this one extra step.
Kitchen Intelligence
How to Choose the Best Apples for Baking Pies, Crisps, and Crumbles
There are thousands of apple varieties out there—here’s how to pick the right one for your baking project.
The Pro Move
For a Bouncy, Firm Texture, Give Your Tofu a Hot Bath
A quick dunk in boiling salted water will give this protein a new lease on life.
Dressed to Impress
Salad’s Better With This Choose-Your-Own-Adventure Any-Pickle Dressing
Pickles and ranch dressing, together at last.
Dressed to Impress
A Shortcut to Lemongrass Flavor With None of the Work
This quick, zingy lemongrass dressing works wonders on brussels sprouts, noodles, and even as a marinade for chicken.
The Pro Move
For Next-Level Caramel, Reach for Tamarind Paste
Offset the sweet with this tart and tangy pantry staple.
The Pro Move
Don’t Toss That Corn Water—Boil Pasta in It
The best summery pastas make the most of this starchy, flavorful ingredient.