The 411 on quickly freezing and defrosting solid and liquid foods.
No expensive gear required.
This mind-blowing technique using gelatin will drastically increase the lifespan of your fry oil.
What's that smell, and, more importantly, how do you get rid of it?
Want to keep your knives shiny and sharp? Here are the things you should never do.
Which type of roasting pan offers the best value, and, more importantly, which one do you really need?
The shame-free guide to putting your microwave to good use.
Thou shalt not violate the brie, and @eatandcry's other 9 commandments of cheese etiquette
Get yourself an olive oil pour spot. Really
It's spring cleaning for your spice cabinet. We give you license to purge
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.
Cork taint is just one wine flaw you can learn to identify; here's our guide to seven of the most common.
Here's a short list of some of the tricks I find most useful in the kitchen.
In the world of charcoal grilling, there's no more fundamental and fiercely debated topic than lump charcoal vs. briquettes.