Porcelain is a natural material made of clay and stone. Many cooks favor it over metals as it won’t react with foods. But is it oven-safe?
Professional chefs have a big choice and often an unlimited budget. So what cookware do they end up choosing for their home kitchens?
Most parchment paper is two-sides, so both sides will work equally well. But there are exceptions to the rule—here’s how to tell.
This hearty and filling Tuscan bread and tomato soup tastes fantastic, and requires only a few ingredients to make.
This traditional Neapolitan-style pizza is so simple and so delicious, you’ll want to make it again, and again, and again.
Not all cooking oils are created equal. Some burn at lower temperatures than others. Here’s why that matters—and what it means for you.
Contrary to what most people think, you should be washing your hands after handling raw bacon. Here’s how (and why).
Here’s everything you need to know for how to handle raw poultry safely in the confines of your home kitchen.
So you found a few wrinkled eggs in the carton. Sure, they’re not all that much appealing to the eye. But are they safe to eat?
You could make pizza with frozen dough without letting it rise, but it won’t come out airy and light. Here’s why.
A pizza stone is like having a portable brick oven for your home oven and backyard grill. Here’s our best advice for how to use and care for it.
Sausage is cheap to buy, easy to make, and can be incredibly delicious. But is it okay for you to eat it every day?
Making French fries in a stainless steel frying pan doesn’t have to be a hit or a miss. Here’s how to keep them from sticking.
Canned beans. They’re cheap and will save you hours, if not days, of soaking and boiling. But can you eat them straight out of the can?
Ponti’s Aceto Balsamico di Modena P.G.I. comes in a beautiful bottle. But is it worth the money when it comes to aroma, flavor, and quality?
So you made steak, and it came out tough and chewy? Here’s why that probably happened—and what you can do to prevent it.
If you bought pizza dough or made a big batch you can’t eat at once, the fridge is the best place to store it. Ever wondered for how long?
Cheese makes everything better. As long as you know the right time to add it. Here’s when that time is when you’re making burgers.
Which is better for topping your pizza: no-cook or slow-simmered tomato sauce? To find out the answer, I made and compared both.
Cooking burgers on the grill, stove, or in the oven doesn’t have to be a hit or miss. Here are the three best ways to tell when they’re done.
Induction cooktops. Manufacturers say they’re fast, precise, and energy efficient. But what do professional chefs think about them?
Pan-frying burgers doesn’t have to be a hit or miss. Here’s what you need to do to keep them from sticking.
Burgers cooked rare to medium are tasty and juicy—but are they safe to eat? The answer is both yes and no. Here’s what you need to know.
Should you pan-fry or oven-bake your burgers when cooking at home? Here’s the pros and cons of each method, so that you can make a choice.
The answer depends on what kind of burger you want to make. Here’s what you need to know about cooking burgers in vegetable oil vs. butter.
Yes, you can cook burger patties from frozen. And it doesn’t have to be a hit or miss. Here’s what to do to have them come out perfect.
Olive oil is a natural and healthy cooking oil. But can it withstand the high heat of cooking a burger? Find out here.
Can’t get rid of those stubborn white stains on your induction cooktop. Here’s where they came from and how to clean them off.
Check out this simple trick for preventing salmon, or other seafood, from sticking when you’re pan-frying it.
This trick will help you clean a frying pan in minutes, without any scrubbing whatsoever. All you need is water and a little vinegar.
De Cecco makes great pasta. But how do they score when it comes to olive oil? I tried their Classico extra virgin olive oil to find out.
Selecting cookware doesn’t have to be intimidating. When you know kind of pan to look for, finding the best one for you gets easy.
Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.
Both of these cooktops work on electricity and have a stylish, durable, and easy to clean surface. But the similarities end there.
Don’t know how much penne is one serving? Here are two of my best ways to tell (without the need for a kitchen scale).
I came across Maple Joe’s Canadian Grade A maple syrup at the supermarket. So I decided to try it out and do a review. Here’s my take on it.
Yes, beets are supposed to taste like dirt, even after you clean them. Here’s why—and what you can do to tone that earthiness down.
Add this delicious penne tomato pasta recipe to your dinners. Here’s everything you need to know about cooking it at home.
Frying pans made of stainless steel are the most durable and versatile pans on the market. Here’s what you can (and can’t) cook with them.
Here’s what those numbers on Barilla boxed pasta mean. And how you can use them to choose the best pasta shape for any recipe.
This pizza won’t take you a long time to cook and will come out tasting better than the pies you get at most Italian restaurants.
This simple and powerful trick for saucing your pasta gets the sauce to cling to the noodles every single time. Here’s how.
Here’s everything you need to know if you just scratched your stainless steel frying pan or pot (and are worried about what to do next).
This supermarket olive oil is made from 100% Italian olives. But is it worth the price? Here’s everything you need to know before buying it.
This classic Roman pasta dish is made with only a few ingredients and tastes incredible. Here’s the correct technique for how to make it.
There’s nothing to love about overcooked pasta. Here’s how to tell when pasta is overcooked, how to fix it, and never overcook pasta again.
If you store an opened wedge of Pecorino Romano cheese correctly, it will stay good for 2-3 weeks in your fridge. Here’s how to do that.
Kosher salt, table salt, and fine grain sea salt are three of the best salts to use for baking. Here’s what makes them such a good choice.
Here’s all you need to know about the science of cooking the perfect pasta every single time you fire up the stove.
If your homemade pizza came out tasting bland, here’s what most probably went wrong—and how to fix it the next time you make one.
Both Detroit-style and Chicago-style pizza are deep-dish pizza styles. But the similarities end there. Here are the differences.
Barilla and De Cecco are two of the biggest pasta producers in the world. But which of them has the better boxed pasta?
Keep baguette bread crispy on the outside and airy on the inside for up to 2-3 days after baking. Here’s how.
There’s a saying among Italian chef that “pasta water should taste like the sea.” And the reason is not what most people think. Here’s why.
A pizza stone is a must-have for anyone who makes homemade pizza often. Here’s everything you need to know about buying and using one.
Filippo Berio is an aromatic, flavorful, and viscous extra virgin olive oil at a reasonable price. Here’s what else you need to know.
All-Clad makes some of the best stainless steel cookware in its price range. Here are my three best picks for induction cooking.
Your pizza came out crusty and dense instead of light and airy? Here’s what went wrong—and how to never repeat this mistake again.
Never put your pizza stone in the dishwasher. It’s going to soak up the salts and chemicals from the detergent and ruin your next few pizzas.
Yes, you can leave your pizza stone in the oven all the time. It can help to even out hot and cold spots on older or cheaper ovens.
Looking to make a quick and easy pizza? You have two options, store-bought pizza dough or ready-made pizza crust. Here’s the pros and cons of each.
These 8 simple and science-backed tricks will help you cook the tastiest pasta dishes you and your family have ever eaten. Here’s how.
Pizza stones and sudden temperature changes don’t get along well. This is a problem when you want to make pizza on an outside grill.
Blue cheese, unlike most moldy foods, is safe to eat. In fact, it can even be good for you in moderate quantities. Here’s why.
Pasta water alone won’t clog your kitchen sink. But noodles in the water can—and the clog can be surprisingly stubborn. Here’s how to fix it.
Yes, Detroit-style pizza is a rendition of Sicilian pizza, which comes from a snack called sfincione that Italian grandmothers make on New Year’s Eve.
Blue cheese is a moldy cheese traditionally made in Western Europe. It’s also significantly more expensive than other cheeses. Why is that the case?
The best time to add pasta noodles to the water is shortly after you’ve brought it to a rolling boil. Come over to learn why.
Stainless steel cookware isn’t non-stick. But you can still keep food from sticking to it, as long as you use this technique.
Picking out a mini fridge for your dorm, horm, or backyard? Here’s all you need to know about compact refrigerators.
Stand mixers and food processors are not generally interchangeable. I’ll help you decide which one is the right kitchen tool for you.
Yes, you can boil pasta noodles in beef broth (or any other broth for that matter). But it makes less of a difference than most cooks think.
Made bitter carbonara? I’ve been there. Here are the most likely causes of bitterness in this traditional Roman pasta dish.
From nutritional facts to smoke point and uses, here’s what you should know about avocado oil (and how to use it as a cooking oil at home).
From the types of butter sold in grocery stores to how to pan-fry, bake with, and store butter. Come on over to learn more.
Learn how to make Spaghetti alla Carbonara from the late Antonio Carluccio, the Godfather of Italian gastronomy. Here’s a breakdown of his recipe.
Wondering what size skillet to buy for your home kitchen? Here’s my illustrated guide with all you need to know to make the right choice.
Soapy water won’t kill most bacteria, but it helps to degrease your knife and wash away the poultry. Here’s how to REALLY sanitize your knife.
Food safety isn’t just about keeping your home kitchen clean. It’s also about avoiding cross-contamination. Here’s what to watch out for.
This trick is so simple and works so well, it’s almost hard to believe. Here’s how it works—and what’s the science behind it.
Here’s what to do when the taste of the sauce you bought in the grocery store didn’t really live up to what was said on the label.
As you cook pasta noodles in boiling water, some of the starches in the pasta get released and dissolve in the water. Here’s why this matters.
Shredded cheese contains additives and preservatives that most cheese blocks don’t. Here’s what they are, so that you can decide for yourself.