Essential Cooking Intel
Is It Safe to Reuse Plastic Take-out Containers?
And what about putting them in the dishwasher or the microwave?
Wait, Why Is Everyone Washing Produce With Baking Soda?
And is it a good idea?
The Real Difference Between European and American Butter
The difference between European and American butters all comes down to the percentages of butterfat, water, and milk solids.
How to Choose the Best Apples for Baking Pies, Crisps, and Crumbles
There are thousands of apple varieties out there—here’s how to pick the right one for your baking project.
The Things You Should Never Store on Top of Your Fridge
We’re all about creative kitchen storage solutions, but here’s what to keep in mind about that space above your refrigerator.
Baking Soda Makes Your Fridge Smell Better, But Not the Way You Think It Does
A box of Arm & Hammer will neutralize odors in the fridge. But the story we’ve been sold isn’t scientifically sound.
Does Wax Paper Have a Purpose—Or Is It Just Taking Up Space?
That reliable roll of wax paper is finding some tough competition among a new wave of reusable food-wrapping products.
The Pro Move
The Easiest Homemade Croissants Start With Softened Butter
The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.
The Smart Way to Store Onions and Capture All Their Savory Potential
Follow these expert tips, and your onions will stay fresh for months.
How to Dry-Brine Turkey for the Juiciest Bird Ever
This super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird.
What Does ‘Room Temperature’ Even Mean, and Why Does It Matter in Cooking?
Understanding this surprisingly complicated term will make you a better cook (and baker).
8 Types of Butter and How to Use Them
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.
Will Tahini Go Bad in the Pantry?
Here’s how to store this creamy condiment depending on how you plan to use it.
The Pro Move
For Extra Moist, Tender Cookies, Bring Some Potato to the Party
We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.
How to Store Mushrooms to Keep Those Fungi Fresh
Should you wash mushrooms? Should they go in the fridge? What about the freezer? We have answers to all these questions, and more.
8 Great Substitutes for Cornstarch
Out of cornstarch? Don’t want to use it? No problem. These alternatives have you covered.
Want Better-Tasting Sesame Oil? Don’t Put It in the Cabinet
If you want to preserve all of those delicate nutty notes, think twice about how you store this pantry staple.
How to Store Cilantro for the Perkiest, Greenest Leaves
To keep your cilantro at peak flavor, store it as if you were caring for a bouquet of flowers.
The Pro Move
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
The Pro Move
Paella’s Just Better on the Grill
Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.
The Best Way to Keep Guacamole From Turning Brown
Does storing guacamole with the avocado pit actually keep it green?
Does Ketchup Need to Be Refrigerated?
Or is it really fine at room temp?
6 Easy Ways to Keep Apples From Turning Brown
Stop a browning apple in its tracks with these easy tips.
The 10 Best Substitutes for Sour Cream
If a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.