How To

Overseasoning happens to all of us. It doesn’t have to ruin your dinner.

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.

Give any dough a little razzle-dazzle with this guide to egg washes.

Everything you need to know about keeping cucumbers fresh.

Just say no to a rubbery, crusty, dried-out scramble.

Add a pop of color and acidic punch to tacos, salads, sandwiches, and more.

Here's how to tell them apart—and what to know about gravlax and kippered salmon too.

No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.

The trick to keeping oxidation at bay is as easy as it gets.

Make seared scallops on a weeknight (yes, you), for a remarkably simple, elegant dinner at home.

Stovetop sear or oven roast? The answer is both.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

With the right strategy, cutting and seeding a pomegranate isn’t just easy—it can actually be relaxing.

This brining method gives you the crispy skin of a dry-brined turkey but the juiciness of a wet-brined bird. That’s what we call the best of both worlds.

All you need is fat, flour, heat, and time.

Our step-by-step instructions and safety tips guarantee a juicy, crispy-skinned bird in less than two hours.

Dim the lights, start the music, and most importantly: Don’t forget to hydrate.

Easy, mess-free path to your Goldilocks bacon starts with the oven. 

There’s the fast way, the better way—and one method that doesn’t require thawing at all.