All your green bean questions, answered.
One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker.
We answer the question, what would a Food Lab video series look like?
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
Jury-rig your grill for better grilled foods on a stick.
For grilled vegetables that keep their fresh crispness, cook them over a chimney starter.
When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
For the sweetest caramelized onions, slow and steady wins the race
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.
Soufflés have a reputation for being difficult. They're anything but.
A step-by-step guide to making 100% whole wheat bread that's light and soft.
How to mix and match cookie styles for the best holiday assortment.
Forgot password?
