Kitchen Tips The Fastest, Easiest Way to Get Dough Off Your Hands Got a sticky situation on your hands? Here's how to clean it up, fast. J. Kenji López-Alt
Ingredient Guides The Best Way to Soften Brown Sugar Rehydrate brown sugar the efficient, accurate, and speedy way. Stella Parks
Chocolate How to Store and Use Leftover Melted Chocolate How to store and reuse leftover melted or tempered chocolate. Stella Parks
bravetart How to Measure a Cup of Flour How to measure a cup of flour accurately and consistently. Stella Parks
Baking Why Isn't This Working? 5 Variables That Affect Recipe Timing Four hidden variables that can change the timing of a recipe. Stella Parks
Kitchen Tips Why You Should Add Ping-Pong Balls to Your Sous Vide Bath The trick to preserving water levels (and saving energy) during your next sous vide cooking project. J. Kenji López-Alt
Equipment How to Keep Sous Vide Bags Submerged Do you have trouble keeping your sous vide bags fully under water? Here's an easy solution. J. Kenji López-Alt
Baking How to Bake a Million Cookies and Live to Tell the Tale Make the most of your time in the kitchen with a few simple tips for holiday cookie baking. Stella Parks
Baking Don't Blame the Humidity: How "Room Temperature" Can Ruin a Pie Dough When things heat up in the kitchen, don't give up on pie! Stella Parks
Kitchen Tips The Better, Faster Way to Freeze and Defrost Your Foods The 411 on quickly freezing and defrosting solid and liquid foods. J. Kenji López-Alt
Banana Quick-Ripen Bananas for Baking Using the Power of Enzymes Don't let starchy, underripe bananas get in the way of your favorite recipe. Stella Parks
Kitchen Tips The Food Lab: How to Seal Foods Airtight Without a Vacuum Sealer No expensive gear required. J. Kenji López-Alt
Deep Frying The Food Lab: A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin This mind-blowing technique using gelatin will drastically increase the lifespan of your fry oil. J. Kenji López-Alt
Kitchen Tips Beyond Baking Soda: The Best Way to Deal With a Stinky Fridge What's that smell, and, more importantly, how do you get rid of it? Jolie Kerr
Equipment 9 Ways You Might Be Ruining Your Knives Want to keep your knives shiny and sharp? Here are the things you should never do. J. Kenji López-Alt
Editors' Picks Why You Don't Need an Expensive Roasting Pan Which type of roasting pan offers the best value, and, more importantly, which one do you really need? J. Kenji López-Alt
Entertaining 10 Common Crimes Against Cheese You Don't Have to Commit Thou shalt not violate the brie, and @eatandcry's other 9 commandments of cheese etiquette Niki Achitoff-Gray
Features Why It's Worth Buying an Olive Oil Pourer Get yourself an olive oil pour spot. Really J. Kenji López-Alt
Kitchen Tips How to Clean Out Your Spice Cabinet and Organize It—for Good It's spring cleaning for your spice cabinet. We give you license to purge Max Falkowitz
Cooking Techniques 3 Ways to Make Delicious Mashed Potatoes in Advance Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance. Daniel Gritzer
Equipment The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box J. Kenji López-Alt
