Kitchen Intelligence

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

In Hot Date!, Rawaan Alkhatib explores the fruit’s potential with tater tots, chili crisp, upside down cake, and more.

Fresh, dried, long, or short, there’s a perfect pasta for every sauce.

A standout recipe from Salt Sugar MSG, the new cookbook from the team behind Bonnie’s in Brooklyn.

Whether mixing drinks or sipping solo, which sparkling water you choose makes a difference.

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

Quickly boiled and simply seasoned, this Taiwanese-style dish goes with a million meals.

And what about cream of coconut? Here’s how to use each ingredient.

Customize your dream blend with this formula for perfect homemade granola every time.

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

Yes! And we have two great recipes to prove it.

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.

Plus, what’s the deal with desiccated coconut?

This Levantine mix adds dimension to kofte, grilled vegetables, and even fruit cobbler.

Before cooking mussels, rinse them good.