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Content Type: Recipe Seared Flank Steak with Charred Broccoli Chimichurri
Fire up your broccoli game (literally) for this flavor-packed weeknight dinner.
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Content Type: Article Sous Vide Guide: What is Sous Vide & How to Use It
Sous vide cooking allows you to achieve perfect results with eggs, poultry, meat, and more. Learn everything you need to get started in our step-by-step guide.
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Content Type: Recipe Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two?
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Content Type: How To Taming Raw Onion Flavor
Can the way you cut an onion affect its flavor?
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Content Type: Recipe Fried Shallots & Fried Shallot Oil
The ultimate cooking twofer: a crispy garnish plus a flavorful oil.
Featured Items
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Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
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Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
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Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
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Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
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Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
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Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
