Crab cakes are relatively quick and easy to throw together: Most recipes call for simply mixing the shucked meat with aromatics, herbs, spices, and a binder like mayo or beaten egg; forming cakes and dredging them in bread crumbs; and quickly pan-frying them until they’re golden brown and crisp. But oftentimes, crab cakes lack real crab flavor. So, we set out to develop a recipe for the best possible crab cakes—sweet, plump meat delicately seasoned and seamlessly held together with a binder that didn’t detract from the seafood flavor. Rather than being bound with flavor-muting bread crumbs, gloppy mayo, and eggs, our crab cakes employ a delicate shrimp mousse to hold everything in place. Add some classic components like Old Bay and lemon juice, and they can’t be beat.

"Colorful Dutch ovens, turbocharged blenders, and flashy knives may hog the spotlight, but the most essential piece of equipment in our test kitchen just might be the humble paper towel. We use paper towels to sop up grease, water, and other messes; to blot meat and dry herbs; to scrub gritty stovetops and counters; to oil grill grates; to wipe out cast-iron skillets; and simply to dry our hands. A good paper towel is tough, absorbent, and versatile."

For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.

So, you have a college degree and are ready to go out into the world—but are you ready to cook for yourself? After years of eating at the dining hall and making quick and easy meals in the dorm room, it’s time to step up your game in the kitchen. Here are 11 cooking skills that we think every college grad—and every home cook, no matter their age—should master.