Food Prep Guides
Our food prep guides get down into the nitty-gritty of make-ahead storage, kitchen prep tasks, meal planning, and just how to get dinner onto the table in time.
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Why You Should Keep Desiccants Packets in Your Kitchen
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The Best Sous Vide Containers (Some, You Might Already Have)
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The Best Kitchen Cleaning Products, According to Serious Eats Staffers
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We Tested 7 Squeeze Bottles to Find the Best for Your Kitchen
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We Tested 9 Olive Oil Dispensers—Here Are Our Favorites
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We Reviewed 11 Bento Boxes to Find One We’d Pack Lunch In
Explore Food Prep Guides
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Should You Be Storing Coffee in a Coffee Canister?
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We Tested 10 Food Storage Containers—These Are Our Favorites
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We Tested 9 Magnetic Knife Holders to Find the Best, Most Secure Ones
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We Tested 9 Reusable Food Storage Bags—Two Were Our Favorites
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Why You Need Cambros in Your Kitchen
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We Tested 11 Food Thermoses to Find the Best Ones for Lunches, Camping, and More
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We Tested 16 Compost Bins to Find the Best Ones
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We Tested 12 Coolers to Find the Best Ones for Parties, Beach Hangs, and Road Trips
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An Organized Kitchen is Just a Plastic Shoe Box Away
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Kitchen Storage and Organization Essentials That Keep Us Sane
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Why Metro Racks Are the Best Kitchen Shelving
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How to Seal Foods Airtight Without a Vacuum Sealer | The Food Lab
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The Best Way to Store Your Knives
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How to Clean Out Your Spice Cabinet and Organize It—for Good
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How to Stock Your Wine Fridge
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Ergonomics and How to Organize Your Home Bar
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Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels
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5 Ways to Organize Your Spice Rack
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How to Ripen and Store Avocados
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How to Set Up a Wok Cooking Station
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A Guide to Thai Curry Pastes
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Dry-Brining Is the Best Way to Brine Meat, Poultry, and More
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How to Clean, Trim, and Prepare Artichokes | Knife Skills
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How to Clean and Store Fresh Produce
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How to Buy, Prep, and Cut Green Beans
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How to Prepare and Store Ginger
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How to Set Up a Prep Station Like a Pro Cook
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How to Wrap Your Sandwiches for Better Eating on the Go
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How to Prepare Salt-Packed Anchovies
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The Food Lab: How to Prepare Green Spring Produce
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A Better Way to Skin Charred Peppers for Chilis, Soups, and Stews
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The Best Way to Prevent Cut Apples From Browning
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How to Cut Chicken Breasts Into Cutlets | Knife Skills
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The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
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How to Trim a Whole Beef Tenderloin for Roasting
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How to Dry-Age Duck at Home
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Save Your Vegetable Scraps, Make Stock
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Pacific Razor Clams: How to Catch, Clean, and Cook Them
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How to Debone a Chicken Thigh | Knife Skills
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The Right Way to Brine Turkey | The Food Lab
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The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
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What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips
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How to Blanch Almonds
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How to Crack Eggs Like a Badass
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A Japanese Poultry Knife Butchers Chicken With Ease
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How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills
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How to Trim Pork Spareribs Into a St. Louis-Style Cut
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How to Clean and Debeard Mussels
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Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous) | The Food Lab
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How to Break Down a Chicken | Knife Skills
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For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder
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The Food Lab's Definitive Guide to Buying and Cooking Hams
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How to Season and Maintain a Wooden Cutting Board
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Why a Y-Peeler Is the Best Vegetable Peeler
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The 4 Knife Cuts Every Cook Should Know | Knife Skills
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How to Prepare Portobello Mushrooms | Knife Skills
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Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
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How to Tie a Butcher's Knot