Category: How To & What Is

No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.

Ever wonder why it’s always fettuccine with Alfredo? Or bucatini all’Amatriciana? Because it works. Read on to find out why.

Here’s how to coax tough, inexpensive cuts of meat to tenderness while imbuing them with flavor. And all without nary any effort. Here’s how.

The best and easiest way to know if your dough is fully risen and ready to bake? It’s something called the poke test. David explains what it’s all about.

Yes, it has a sleek design and comes in an array of colors. But is it truly the best stand mixer? We tried the best-selling brands of stand mixers to compare and find out.

We kept hearing that blanching avocados before slicing them can keep the lovely little packages of deliciousness from turning brown. Curious, we tried it at home. Here’s what happened.

You may think you already know how to use this common kitchen must. But we bet you don’t know how to avail yourself of every square inch of it. Here’s how.

Whether you’ve yet to explore convection cooking or have quite a lot of experience, we’ve got essential know-how that’ll improve your kitchen prowess.

Ever wondered about those high-end San Marzano tomatoes and asked yourself if there really is a difference? Take a look inside those pretty cans with us.

Mushrooms. They’re not plant. Nor animal. So how exactly do you keep those enigmatic and precious little fungi from turning slimy?