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Closeup of bubbly almond milk.
Expert Advice

Does Almond Milk Go Bad?

Just like dairy, almond milk will eventually expire. Here’s what to look for.
Two clafoutis one with halved cherries baked in a castiron pan and another with sliced apricots in an oval baking dish.
Expert Advice

How to Make Clafoutis, With (Almost) Any Kind of Fruit

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.
Chicken legs on a sheet pan with an apricot jam sauce roasted onions and carrots.
Expert Advice

For the Glossiest, Sauciest Sheet-Pan Chicken, Grab a Jar of Jam

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

Essential Cooking Intel

Does Ketchup Need to Be Refrigerated?

Or is it really fine at room temp?

Is It Okay to Freeze Cheese?

Can you freeze cheese? It turns out the answer depends on the type of cheese, the way you prep it for freezing, and what you plan to do with it after thawing.

Why Do Recipes Call for Unsalted Butter?

It comes down to one thing: control. 

What Is Hominy, Exactly?

The story of nixtamal—and how to buy hominy for pozole.

Does Alcohol Expire? A Guide to Storing Liquor

Find out which bottles to keep in the fridge—and just how long they’ll last.

What’s the Difference Between Jam and Jelly?

And compote and conserve and chutney too!?

The Secret to Level Cake Layers? Toothpicks

Build towering multilayer cakes with this stress-free technique.

How to Keep Your Rhubarb Cake From Getting Soggy

Rhubarb is juicy, which can spell disaster in a cake. Here’s how to bake one that doesn’t sog out.

Egg Wash Your Way to Shinier Pie Crusts, Pastries, and More

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

How to Store Cucumbers So They Stay Extra Crunchy

Everything you need to know about keeping cucumbers fresh.

Can You Reuse Frying Oil?

Yes. Here's how to do it safely.

How to Make Scrambled Eggs Perfectly, Every Time

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

Pickled Red Onions Are the Quick Trick That Brighten Any Meal

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

How to Make a Dish Less Spicy

Tame the flame in that fiery curry like a pro.

What’s the Difference Between Lox and Smoked Salmon?

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

Does Vinegar Last Forever?

And does it matter where you store it?

Want a Faster, Sweeter Tomato Sauce? Use These

There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.

Everything You Need to Know About Storing Chocolate for Baking and Beyond

And what does it mean if the chocolate in your pantry looks grey and dusty?

This Notoriously Difficult Bar Staple Just Got a Whole Lot Easier

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

Do Olives Go Bad?

How long can you store olives—and do they ever really expire?

For Truly Crispy Air Fryer Veggies, Make This Batter

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

How to Make Fresh Homemade Pasta

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