Kitchen Intelligence

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

The story of nixtamal—and how to buy hominy for pozole.

And compote and conserve and chutney too!?

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

Everything you need to know about keeping cucumbers fresh.

Yes. Here's how to do it safely.

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.

For starters: It’s more than just coconut cream.

How to tell your parms apart, and when to splurge on the good stuff.

Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.

Meringue has a reputation for being finicky, but these tips and recipes will have you piping in style.

This old-school pantry staple brings velvety texture to soups, makes decadent desserts, prevents curdling in milk-based sauces, and even tenderizes proteins.

Can you freeze cheese? It turns out the answer depends on the type of cheese, the way you prep it for freezing, and what you plan to do with it after thawing.

Transform your home bar game with this cocktail essential.

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