Expert Advice

There’s a time and place for slowly simmering tomato sauces; but summer’s not it.

Just like dairy, almond milk will eventually expire. Here’s what to look for.

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.

With the help of soy sauce, Dijon mustard, and vinegar, a jar of apricot jam transforms chicken legs into a gorgeous weeknight dinner.

The story of nixtamal—and how to buy hominy for pozole.

Find out which bottles to keep in the fridge—and just how long they’ll last.

And compote and conserve and chutney too!?

Build towering multilayer cakes with this stress-free technique.

Go slow and steady—and keep practicing.

Rhubarb is juicy, which can spell disaster in a cake. Here’s how to bake one that doesn’t sog out.

Give any dough a little razzle-dazzle with this guide to egg washes.

Everything you need to know about keeping cucumbers fresh.

Yes. Here's how to do it safely.

Just say no to a rubbery, crusty, dried-out scramble.

Add a pop of color and acidic punch to tacos, salads, sandwiches, and more.

Tame the flame in that fiery curry like a pro.

Here's how to tell them apart—and what to know about gravlax and kippered salmon too.

And does it matter where you store it?

There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.