The Pro Move

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

Using jarred peperoncini, brine and all, in your weeknight pasta is the pro move you didn’t know you needed.

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.

Tame the flame in that fiery curry like a pro.

Shortcut orgeat means that you can make mai tais on demand.

Dipping cauliflower florets in a wet dredge of water, oil, cornstarch, and flour makes them remarkably crunchy.

We asked pro bakers why pricking pie dough matters (and why sometimes it doesn’t).

Mac and cheese, cacio e pepe, and carbonara are just better when the sauce is blended.

This handy tool is in your kitchen drawer just waiting to assist you with your knifework.

The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.

We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.

If your favorite part of a bag of Doritos is the powdery stuff at the bottom of the bag, this homemade Doritos seasoning recipe is for you.

Forget everything you think you know about what should go into this classic bread salad.

Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.

A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.

Tang may seem like a relic of the past, but it can take your grilling game to new heights.

Your brown butter chocolate chip cookies will thank you.

A quick dunk in boiling salted water will give this protein a new lease on life.