Kitchen Intelligence

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.

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

And bouillon and bone broth too.

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

A box of Arm & Hammer will neutralize odors in the fridge. But the story we’ve been sold isn’t scientifically sound.

That reliable roll of wax paper is finding some tough competition among a new wave of reusable food-wrapping products.

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

We talked to the experts.

This super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird.

Understanding this surprisingly complicated term will make you a better cook (and baker).

If you have a well-stocked pantry, you probably have a brown sugar substitute.

Cultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.

Available in their dried, canned, and frozen form year-round, fresh shell beans are really a prize of late summer. And their time is now.

Out of cornstarch? Don’t want to use it? No problem. These alternatives have you covered.

And what about putting them in the dishwasher or the microwave?