c|techniques

Excellent Beef Stew on a Weeknight? Thank Your Pressure Cooker

BraveTart's Homemade Milk Duds: All That's Missing Is the Yellow Box

Bitter, Bold, and Beautiful: 9 Negroni Variations for Cocktail Lovers

How to Make a Super-Spooky Halloween Gingerbread House

The Food Lab: The Best Way to Bake Bacon for a Crowd

Ditch the Kit for a Gingerbread House Good Enough to Eat

The Food Lab: Punch Up Sous Vide Leg of Lamb With Briny Black Olives

A Few Not-So-Classic Ingredients Make a More Savory Shepherd's Pie

Love the Latte? Double Up on Autumn Flavor With Pumpkin Spice Muffins

Pressure Cooker Red Sauce: All-Day Flavor on a Weeknight Schedule

Classic Split Pea and Ham Soup, With and Without a Pressure Cooker

How to Make Breaded Pork Chops

The Food Lab: For the Best Broccoli Cheese Soup, Divide and Conquer

This Bitter, Spicy Amaro Cocktail Is Like a Dark 'n Stormy for Weirdos

For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder

The Food Lab: Sous Vide Leg of Lamb With Mint, Cumin, and Mustard

For the Best Beef Barley Soup, Treat It Like a Stew

Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise

The Right Way to Use a Meat Thermometer

A Fully Loaded Guide to the Ultimate Baked Potato