The great mystery of black residue on cast iron skillets, solved. Here’s what it is, why it appears, and what to do about it.
To make your food taste the way it’s supposed to, avoid cooking with wine or vinegar and get your skillet’s seasoning right.
Just follow the Use & Care Instructions. We’re kidding. Here’s how to use your T-fal frying pan for the first time (and in general).
To flip or not to flip burgers when preparing them in the oven? That is the question!
So, you want to infuse your food with flavors of the past? Everything you need to know about cooking with old wine.
Iodized salt is a staple in every pantry. But few recipes and cookbooks mention it. Does that mean you can’t cook with it?
Freezing ham: It’s not if you can do it, but how long can you do it. We’re here to help you find out.
No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.
Pizza, pizza, pizza! You love it, but is it a good idea to eat it every day? We spoke to a dietitian to find out.
Fish sauce can be a powerful flavor-booster. Here’s what to do when you don’t have it handy or you just want to leave it out.
Having trouble with your omelets always breaking and busting on you? Learn the secrets of the flip, and if and when you need it, only here.
When life gives you canned corn, drain it and turn it into something delicious. We show you how.
Sometimes, you do. Other times, you don’t. When the recipe isn’t explicit about what to do, here’s how to decide.
Chickpeas make up the base and the most important part of your hummus recipe. It’s the one thing you definitely want to get right.
Cook it twice, eat it once: When you need to plan ahead or feed a crowd, pre-cooked sous-vide steak can be a boon.
New to sous vide? When it comes to sous-vide steak, it is essential to know the rules before you break them.
We discuss the right—and the wrong—ways to dispose of soup that has spoiled. So that you won’t have to with your plumber.
There’s a right and a wrong way to store your groceries in the fridge. How cool is that?