Learn how to avoid uneven serving sizes with this simple approach.
A search for the sizzling-est, juiciest, tastiest rack of lamb.
The benefits of mixing and matching recipes when you want to make something totally new.
How to resize your favorite cakes to bake in other pans.
Everything you need to know to easily prepare a batch cocktail for a batch of guests.
How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.
How to use freeze-dried fruit to make flavorful frostings.
We've tested just about every way, and then some.
Celebrate the true heroes of winter produce.
Soufflés have a reputation for being difficult. They're anything but.
How to mix and match cookie styles for the best holiday assortment.
For easy entertaining, bring the raw bar home.
How to make ramen (the noodles!).
Everything you need to know when making a pie dough from scratch.
Cut it up, then choose your recipe.
We tested four methods of popping corn to determine which is the best.
This old-school pan-cooking method is still worth taking for a spin.
Use your microwave to cook small batches of rice without a stovetop or rice cooker.
Let the market's fresh fruit inspire your ice cream decisions.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Skins versus shirts!
It takes just a couple tricks and techniques to make sure no fond gets left behind.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Everything you need to know to cook dried beans perfectly every time.
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