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3 Tips for Buying Extra-Virgin Olive Oil

Published March 19, 2018.

Getting your hands on the freshest extra-virgin olive oil is just as important as buying the freshest fruits and vegetables. Here are three ways you can assess the quality of any olive oil. 

5 Surprising Uses for Lemons

Published March 19, 2018.

Here are five innovative ways to put lemons to work in your kitchen, from keeping pesto bright green to substituting wine in soups and sauces. 

How to Prevent Proteins from Sticking in a Pan

Published March 19, 2018.

When you try to flip a piece of protein—like chicken, beef, or fish—too soon, it sticks to the pan or even falls apart. Here's how to know when it's the right time to flip.

How to Hack Your Cast-Iron Skillet

Published March 6, 2018.

It's no secret your cast-iron skillet is a kitchen workhorse. But it also has a few tricks up its cast-iron sleeves: Here are three innovative ways to use it.

How to Cook with Aged Cheese

Published March 6, 2018.

We explain why aged cheeses tend to turn greasy and gritty when heated, and offer tricks for cooking with them successfully.  

Store These 5 Ingredients in the Freezer

Published March 6, 2018.

Its super-cold temperature will preserve the freshness and flavor of coffee, bay leaves, butter, nuts, and whole-grain flours. 

Why You Should Invest in Fully Clad Cookware

Published March 6, 2018.

After testing dozens of pots and pans over the years, we've concluded that it's worth paying a premium for tri-ply cookware. 

Cast-Iron Skillets: Enameled vs. Traditional

Published March 6, 2018.

Pricey enameled pans offer several advantages over the traditional kind. 

Three Basic Types of Salt

Published March 6, 2018.

Table, kosher, and sea salt are the three you should keep in your kitchen. They have different qualities and different uses. 

How to Clean Leeks

Published March 6, 2018.

Our method washes away all the grit. 

What Is the Best Silicone Spatula?

Published March 6, 2018.

Our favorite makes it easy to stir and fold; strikes the right balance between rigidity and flexibility; feels comfortable to grip—and only costs about $10.

Tips for Buying Ground Beef

Published March 6, 2018.

When you don't have time to grind your own burger meat, shop smart with these guidelines. 

Why You Should Melt and Temper Chocolate in the Microwave

Published March 5, 2018.

Melting chocolate in the microwave is much quicker and more efficient than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water.

How to Buy the Freshest Eggs

Published March 5, 2018.

Perfect poached or fried eggs should start with the freshest eggs possible. Unless you own chickens, you need to know how to spot fresh eggs at the supermarket—and all the information you need is right on the carton. 

How to Care for Your Cast Iron Skillet

Published February 23, 2018.

Take good care of your cast iron skillet and it will last you a lifetime. From daily maintenance to stripping and reseasoning a rusted pan, we show you how to care for this practically indestructible cooking tool. 

How to Prep and Cook with Celery Root

Published February 23, 2018.

Celery root, also known as celeriac, is the root bulb of a variety of celery plant. Its celery-like flavor sweetens as you braise, bake, roast, or mash it. Prepping it for cooking is a breeze, if you follow our simple steps. 

10 Best Holiday Gifts from $6 to $600

Published December 11, 2017.

Find the best holiday gifts for the cooks in your life, no matter your budget. Shop with confidence knowing that these trusted editors' picks are worth the splurge.

Santoku Knives

Published November 1, 2017.

With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?

Slow Cookers

Published January 1, 2017.

Can machines designed for the same simple purpose—cooking food slowly enough that you can walk away—be all that different? You’d be surprised.

Scallion Pancakes with Dipping Sauce

Published September 1, 2016.

We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.

Food Processors

Published January 1, 2016.

How much do you need to spend to get a machine that makes light work of chopping, slicing, shredding, and mixing?

Science: The Secrets of Seasoning Meat

Published November 1, 2015.

Should you sprinkle your pork chop and turkey breast with the same amount of salt? Not if you want them to taste right.

Carving Boards

Published January 1, 2015.

Clever features on new carving boards promise easier carving and serving. But does clever always mean useful?

Carbon-Steel Knives

Published November 1, 2014.

Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep?

Science: The Best Way to Use a Whisk

Published July 1, 2014.

We’ve noticed that different cooks seem to favor different motions when using a whisk. Is any one of these motions more effective than the others?

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