Browse our best cooking tips

The Bitter Appeal of Orange Blossom Water
 Infuse your baked goods with this water’s citrusy essence.
Published: January 2022
Dried Jujubes Are for Snacking and Steeping
Dried Jujubes Are for Snacking and Steeping
Use this versatile fruit as a flavoring or a sweet treat.
Published: January 2022
Use Amchoor to Add Fruity Tang
This North Indian spice enhances acidity without adding moisture.
Published: January 2022
How to Turn Yogurt into Labneh
If you’ve got Greek or Turkish style yogurt on hand, labneh is just minutes away.
Published: January 2022
3 Good Ways to Use Whey
3 Good Ways to Use Whey
The tart liquid has a number of good applications.
Published: January 2022
How to Cut Broccoli so It Cooks Evenly
How to Cut Broccoli so It Cooks Evenly
Here's how to cut broccoli so that its disparate parts—more delicate florets and tough stalk—cook evenly.
Published: November 2021
The Silky, Stinky, Splendid World of Washed-Rind Cheeses
The Silky, Stinky, Splendid World of Washed-Rind Cheeses
These cheeses’ aromas may be potent, but their mild flavors and buttery interiors are as crowd-pleasing as it gets.
Published: September 2021
Four Ways to Use Dried Limes
Four Ways to Use Dried Limes
Limu omani are a staple of the Middle Eastern pantry. Here are some of our staff’s favorite ways to use them.
Published: September 2021
Whipped Cream That Holds Its Shape for Hours
With this simple trick, you can make whipped cream that won't slump. Say goodbye to the hassle of making it right before serving.
Published: September 2021
Five Mandarins You Should Have in Your Fruit Bowl
Five Mandarins You Should Have in Your Fruit Bowl
Flavorful, easy-to-peel, and often seedless, mandarins are the ultimate citrus season treat.
Published: September 2021
All About Brined Green Peppercorns
All About Brined Green Peppercorns
Milder than black peppercorns, green peppercorns are tart and bright, with notes of juniper and pine.
Published: September 2021
The Easiest Way to Break Down Butternut Squash
The Easiest Way to Break Down Butternut Squash
Bulbous, fibrous squash can be intimidating to prep: But we’ve devised a failsafe method.
Published: September 2021
The Easiest Way to Make Your Pies Feel Fancier
The Easiest Way to Make Your Pies Feel Fancier
Want to take your pies and galettes to the next level? Add a subtle flavoring to your crust.
Published: September 2021
Culantro: What It Is and How to Cook with It
Culantro: What It Is and How to Cook with It
This herb, popular in Puerto Rican, Vietnamese, and other Southeast Asian cuisines, is often likened to its relative cilantro—but there are some key differences…
Published: August 2021
How to Cut Peppers and Large Chiles
How to Cut Peppers and Large Chiles
 Here’s how to prep, slice, and dice bell peppers, Anaheims, poblanos and more.
Published: August 2021
How to Make Your Own Achiote Oil in Minutes
How to Make Your Own Achiote Oil in Minutes
This essential Latin American ingredient brings beautiful yellow-orange tint and subtle earthy flavor to all sorts of dishes.
Published: May 2021
For the Best Paella, Use One of These Spanish Rices
For the Best Paella, Use One of These Spanish Rices
These renowned rices, beloved by Spanish cooks, cook up plump, soft, and creamy.
Published: May 2021
All About Cassia Bay Leaves
All About Cassia Bay Leaves
This herb contributes delicate notes of allspice, cinnamon, and dried orange peel to the dishes it stars in.
Published: May 2021
Why You Should Be Baking with Fiori di Sicilia
Why You Should Be Baking with Fiori di Sicilia
This Italian extract smells like an Italian bakery and tastes like a complex Creamsicle.
Published: May 2021
How to Pop Whole Grains
How to Pop Whole Grains
To take your whole grains to the next level, pop them.
Published: March 2021
Three Routes to Clear Broth
Three Routes to Clear Broth
These tips will keep your broth from getting cloudy.
Published: March 2021
Putting Leftover Red Currant Jelly to Use
Take advantage of red currant jelly's versatility.
Published: March 2021
Radicchios with a Sweeter Side
Radicchios with a Sweeter Side
These radicchio varieties boast a more mild flavor compared to others.
Published: March 2021
How to Repair Broken Pan Sauce
How to Repair Broken Pan Sauce
Pan sauces can be a simple way to elevate plain meat, but if you find your sauce broken, here's how to fix it.
Published: March 2021
Decorative (and Functional) Bread Scoring
Decorative (and Functional) Bread Scoring
The keys to a beautiful loaf.
Published: March 2021
Best Practices for Smoking on a Gas Grill
Best Practices for Smoking on a Gas Grill
Just because you don't have a charcoal grill doesn't mean you can't smoke.
Published: March 2021
Perfectly Popped Corn
Popping popcorn on the stovetop doesn't need to end in disaster.
Published: May 2012
Your Guide to Shopping for Spanish Paprika
Your Guide to Shopping for Spanish Paprika
Smoked or unsmoked? Mild or spicy? Here’s how to navigate the multiple varieties of pimentón.
Published: February 2021
Shopping and Storage Tips for Radishes
Shopping and Storage Tips for Radishes
Here’s how to pick the crispest, pepperiest roots—and keep them fresh.
Published: February 2021
Sizing Up Bulgur
Sizing Up Bulgur
Not all bulgur is alike. Here’s our visual guide to four common grinds of the grain.
Published: February 2021
How to Toast Dried Chiles in Seconds
How to Toast Dried Chiles in Seconds
For complex, intensified chile flavor fast, turn to the microwave.
Published: February 2021
How to Get the Most Use out of Frying Oil
How to Get the Most Use out of Frying Oil
Don’t toss your used oil—here’s how to reuse it time and time again, and not just for frying.
Published: February 2021
DIY Prepared Horseradish
DIY Prepared Horseradish
By starting from scratch, you can make sure that your horseradish packs a lasting punch.
Published: February 2021
All About Crème Fraîche
All About Crème Fraîche
Here’s everything you should know about this buttery cultured cream and why it's worth seeking out.
Published: December 2020
The Treacly Secrets of Golden Syrup
The Treacly Secrets of Golden Syrup
For bakers seeking to boost caramel flavor and chewiness, this British sweetener can be key.
Published: December 2020
A Vegan Substitute for Anchovies
A Vegan Substitute for Anchovies
Here’s a plant-based way to boost the deep umami flavors in everything from braises to soups.
Published: December 2020