Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.
To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
What can 2 pounds of salt do to a potato that an oven can’t?
This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?
Typically used as filler in stir-fries, snow peas can stand on their own—as long as they don’t wither away in the heat.
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.
Roasting carrots draws out their natural sugars and intensifies their flavor. That is if you can prevent them from shriveling up like used matches.
You don't need a deep-fryer to produce spuds with a mashed-potato creaminess and crackly-crisp crusts.
You use them everyday in your kitchen, but how much do you really know about onions?
When it comes to kebabs, the right cutting technique is almost as important as the vegetables you choose.
Endless varieties allow for confusion. We have a few guidelines on how to tell them apart.
Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.
Removing the bitter membrane from oranges is an essential step in recipes that use this citrus fruit.
There are three main types of spinach most commonly found in the produce section of most supermarkets.
To remove the tough woody stems from asparagus at precisely the right point to minimize waste all you need is your hands and a flat surface.
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire. That is until that routine gets old.