American For Your Next Baking Adventure, Mix and Match Your Layers The benefits of mixing and matching recipes when you want to make something totally new. Stella Parks
Baking How to Scale (Most) Cake Recipes to Fit Any Pan How to resize your favorite cakes to bake in other pans. Stella Parks
Cocktails How to Batch Cocktails for a Crowd Everything you need to know to easily prepare a batch cocktail for a batch of guests. Maggie Hoffman
Cooking Techniques How to Make a Paper Piping Bag How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects. Stella Parks
Baking How to Make Vibrant, Flavorful Fruit Frostings How to use freeze-dried fruit to make flavorful frostings. Stella Parks
Bacon All the Best Ways to Cook Bacon (And All the Ways Not To) We've tested just about every way, and then some. Daniel Gritzer
Baking The Real Secret to Soufflé: It's Easy Soufflés have a reputation for being difficult. They're anything but. Daniel Gritzer
Baking How to Make 100% Whole Wheat Bread A step-by-step guide to making 100% whole wheat bread that's light and soft. Stella Parks
Baking How to Make the Best Holiday Cookie Assortment How to mix and match cookie styles for the best holiday assortment. Stella Parks
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
Cooking Techniques The Ultimate Guide to Making Ramen Noodles at Home How to make ramen (the noodles!). Sho Spaeth
Baking A Crash Course in Mastering Pie Dough Everything you need to know when making a pie dough from scratch. Stella Parks
Cooking Techniques The Best Way to Make Popcorn We tested four methods of popping corn to determine which is the best. Sohla El-Waylly
Cooking Techniques Butter-Basting: A Classic Technique Everyone Should Know This old-school pan-cooking method is still worth taking for a spin. Daniel Gritzer
Cooking Techniques How to Make Rice in the Microwave Use your microwave to cook small batches of rice without a stovetop or rice cooker. Sohla El-Waylly
Cooking Techniques How to Make a Fresh-Fruit Swirl for Ice Cream Let the market's fresh fruit inspire your ice cream decisions. Stella Parks
Knife Skills How to Cut Watermelon How to pick a ripe watermelon and cut it into cubes and slices. Sohla El-Waylly
Breakfast and Brunch How to Make a Japanese Breakfast With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon. Sho Spaeth
Coffee The Hows and Whys of Blooming Coffee To bloom, or not to bloom, that is the question. Daniel Gritzer
Condiments and Sauces Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One It takes just a couple tricks and techniques to make sure no fond gets left behind. Sohla El-Waylly
Braising and Stewing A Brief Guide to Roux Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées. Daniel Gritzer
Beans and Pulses How to Cook Dried Beans Everything you need to know to cook dried beans perfectly every time. Daniel Gritzer
