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How to Clean Soft-Shell Crabs

How To Daniel Gritzer 22 comments

Cleaning your own live soft-shell crabs is incredibly easy, and guarantees that you're going to eat the freshest, best soft-shells possible. Here are the basic steps for preparing the soft-shells for cooking. More

How to Make Great Grilled Kebabs

Grilling Joshua Bousel 5 comments

Kebabs are a promise so seldom realized—an excellent concept for cooking too often executed in a way that leaves them dry and flavorless. All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great. More

Does Adding Pasta Water Really Make a Difference?

How To Daniel Gritzer 46 comments

Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix. More

How to Make Gorditas With Masa

How To Lauren Rothman 8 comments

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

How to Trim Pork Spareribs Into a St. Louis-Style Cut

How To Joshua Bousel 19 comments

Trimming a full rack of spare ribs into a St. Louis-style rack takes only two cuts and results in ribs without any chewy cartilage that can make them hard to eat. More

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

How To J. Kenji López-Alt 40 comments

These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done. More

How to Make Fresh Silken Tofu from Soy Milk

How To Kumiko Mitarai 17 comments

Kinugoshi, a custard-like tofu often served in the summer, can be made with no fancy equipment and three simple ingredients: water, soybeans and Epsom salt. It's easy to screw up, but with this slideshow, easy to get right on the first try. Even if you lose interest halfway through making it, you've got your own fresh soy milk. More

How to Make No-Cook Freezer Jam

How To Kumiko Mitarai 18 comments

With freezer jam you get to preserve the bounty of summer without the fuss, heat, equipment, and time that canned jams require. All you need is ripe fruit, sugar (or another sweetener), pectin, and about 15 minutes of easy kitchen time. Before you know it, you'll be proudly scooping up homemade jam for toast, smoothies, yogurt, or just straight into your mouth. More

How to Make Spätzle

How To Kumiko Mitarai 30 comments

It's easy enough to make spätzle with a spätzle-maker, but why not skip the gadgetry and cut your spätzle by hand, the old-fashioned way? Take a look at the slideshow and recipe to see how to make this rustic dumpling-like pasta. More

How to Grow Bean Sprouts in a Jar

How To Kumiko Mitarai 27 comments

No outdoor space? No green thumb? Not much sunshine? No problem. You can still easily grow your own bean sprouts. The process feels more like food prepping than gardening, which I think is key to not screwing it up either. All you need are beans, a jar, some cheesecloth, a rubber band, and water. More

How to Make Potato Gnocchi

How To Kumiko Mitarai 22 comments

Though the whole process of making potato gnocchi from scratch may sound a little daunting, once you get rolling, it's really not hard and is actually kind of fun. Check out the slideshow tutorial to see how easy it is to make light, tender, and delicious homemade gnocchi. And then take a look at a few suggestions for simple sauces to go with them. More

How to Make Chocolate Ganache Truffles

Sweets Kumiko Mitarai 11 comments

Chocolate ganache truffles are the perfect DIY Valentine's Day gift. In their simplest version, they are not at all hard to make. Roughly shaped and rolled in cocoa powder, they look like the fungus they're named after. Whoever gets them will feel very special. More

How to Make Onigiri

How To Kumiko Mitarai 14 comments

If fine sushi-making is a culinary art form, you could think of onigiri as culinary arts 'n' crafts. More humble and practical than sushi, and with a lot of potential for cuteness, onigiri is, not surprisingly, a mainstay of the Japanese bento box and a popular quick meal. More

How to Make Marshmallows

How To Kumiko Mitarai 23 comments

Marshmallow-making is magic you can easily create at home with some sugar syrup and gelatin. With this method as a foundation, see how you can make basic marshmallows, marshmallows with egg whites, vegan marshmallows, and several flavor variations like espresso and vanilla bean. More

How to Make Mulling Spices for the Holidays

How To Kumiko Mitarai 9 comments

I remember making mulled cider in kindergarten (Tang plus ground spices!), but wanted to find a more grown-up method for making mulling spices that was easy, inexpensive, and makes a great holiday gift. More

How to Carve a Pumpkin like a Pro

How To Maniac Pumpkin Carvers 2 comments

Yesterday we brought you the basic guide to pumpkin carving. Ain't no shame in tracing the classic triangle eyes and snaggly-tooth mouth. But if you're looking for a more advanced, knock-your-neighbors'-socks-off-o'-lantern, here is a step-by-step guide to carving more detailed designs, with examples at the end to inspire you. With some X-acto knives, drawing markers, and your new skills, you'll be able to whittle away at that gourd like a pro. More

How to Make Pumpkin Butter

How To Kumiko Mitarai 18 comments

When it comes to making this seasonal favorite, keeping it simple is the way to go. Here is a step-by-step guide to making pumpkin butter using fresh pumpkins and other farm stand staples. And, yes, you can even use canned pumpkin puree instead. More

How to Roast Perfect Pumpkin Seeds

How To Sue Veed 6 comments

Not much has changed since you helped Mom and Dad with this task as a kid (although you've probably outgrown your mess-making gusto some). Here's a basic recipe for roasting seeds with sea salt and olive oil, a fun one for candied espresso and brown sugar seeds, and check out the slideshow for the basic seed-roasting technique» More

How to Make a Savory Soufflé

How To Kumiko Mitarai 21 comments

Difficult, disaster-prone, and finicky: this is how many of us regard the soufflé. Watch the slideshow and follow this simple formula for making savory soufflés and see how undeserved this reputation is. Ideas on soufflé variations included. More

How to Make Dried Apple Chips

How To Sue Veed 13 comments

Before the chillier temps set in and we all start (at long last) on pie, tart and crumble baking, here's how I'll be satisfying my fruit fetish: airy, delicate slices, crisp and almost candied, tinged with just the slightest bit of oven-brown on the edges. Let's make apple chips! More

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