How To

Produce sprays and DIY baking soda solutions abound, but are they necessary for removing pesticides and germs?

Our test kitchen’s tips to make fresh berries last their longest.

For juicy boiled chicken that’s infinitely versatile, just turn down the heat.

Before mixing pecans into pie—or anything else—toast them for maximum crunch and the richest flavor.

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

You’ll never need to look up a holiday turkey recipe ever again.

Overseasoning happens to all of us. It doesn’t have to ruin your dinner.

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

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

Everything you need to know about keeping cucumbers fresh.

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

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

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

No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.

The trick to keeping oxidation at bay is as easy as it gets.

Make seared scallops on a weeknight (yes, you), for a remarkably simple, elegant dinner at home.

Stovetop sear or oven roast? The answer is both.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

With the right strategy, cutting and seeding a pomegranate isn’t just easy—it can actually be relaxing.