Tips and Tricks
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.
By Jesse Szewczyk
For Punchier Pantry Pasta, Add Peperoncini Brine
Using jarred peperoncini, brine and all, in your weeknight pasta is the pro move you didn’t know you needed.
By Jesse Szewczyk
The Secret to Level Cake Layers? Toothpicks
Build towering multilayer cakes with this stress-free technique.
By Jesse Szewczyk
How to Make Layered Cocktails and Drink the Rainbow
Go slow and steady—and keep practicing.
By Al Sotack
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.
By Jesse Szewczyk
How Long Is Fresh-Squeezed Citrus Juice Still Considered Fresh?
Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.
By Matthew Zuras
The Secret to No-Fuss Hasselback Potatoes? Chopsticks
This handy tool is in your kitchen drawer just waiting to assist you with your knifework.
By Jesse Szewczyk
The Easiest Homemade Croissants Start With Softened Butter
The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.
By Anikah Shaokat
For Extra Moist, Tender Cookies, Bring Some Potato to the Party
We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.
By Anikah Shaokat
How to Make Homemade Doritos Seasoning
If your favorite part of a bag of Doritos is the powdery stuff at the bottom of the bag, this homemade Doritos seasoning recipe is for you.
By Zoe Denenberg
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
By Anna Hezel
Paella’s Just Better on the Grill
Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.
By Anna Hezel
The Best Way to Keep Guacamole From Turning Brown
Does storing guacamole with the avocado pit actually keep it green?
By Zoe Denenberg
The Quick Trick for Picture-Perfect Brownie Swirls
A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.
By Jesse Szewczyk
This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings
Tang may seem like a relic of the past, but it can take your grilling game to new heights.
By Anikah Shaokat
Why an Ice Bath Is the Key to Fresher, Greener Vegetables
A look at the science behind this pesky little recipe step.
By Nik Sharma
The Quickest Way to Cookies That Don’t Spread? Ice Water
Your brown butter chocolate chip cookies will thank you.
By Jesse Szewczyk
For a Bouncy, Firm Texture, Give Your Tofu a Hot Bath
A quick dunk in boiling salted water will give this protein a new lease on life.
By Sonia Chopra
For Next-Level Caramel, Reach for Tamarind Paste
Offset the sweet with this tart and tangy pantry staple.
By Anikah Shaokat
Ramen Seasoning Packets Are the Flavor-Boosting Secret Your Cooking Needs
These tiny umami-packed flavor pouches can turn any savory dish into better versions of itself.
By Anikah Shaokat