With the right ingredients on hand, you’ll be able to whip up French classics like coq au vin, salade Niçoise, and chocolate mousse whenever you want.

With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.

This simple ice maker uses an easy, natural filtration process to make ultra-clear ice that turns any drink into a work of art.