Kitchen IntelligenceHow to Throw a Cocktail Party Like You’ve Been Doing It for YearsDim the lights, start the music, and most importantly: Don’t forget to hydrate.By Anna StockwellWhat’s The Difference Between Stock and Broth?And bouillon and bone broth too.By Zoe Denenberg and The Editors of EpicuriousEverything You Need for Perfectly Crispy Bacon in the OvenEasy, mess-free path to your Goldilocks bacon starts with the oven. By Carina Finn Baking Soda Makes Your Fridge Smell Better, But Not the Way You Think It DoesA box of Arm & Hammer will neutralize odors in the fridge. But the story we’ve been sold isn’t scientifically sound.By Emily FarrisDoes 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.By Wilder DaviesHow to Thaw a Turkey Depending on How Much Time You HaveThere’s the fast way, the better way—and one method that doesn’t require thawing at all.By Zoe Denenberg and The Editors of EpicuriousShould You Make Homemade Vanilla Extract?We talked to the experts.By Zoe DenenbergHow to Dry-Brine Turkey for the Juiciest Bird EverThis super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird.By Zoe Denenberg and The Editors of EpicuriousWhat 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).By Matthew ZurasThe Best Substitutes for Brown SugarIf you have a well-stocked pantry, you probably have a brown sugar substitute.By Julie Harans8 Types of Butter and How to Use ThemCultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.By Zoe DenenbergWhat Are Shell Beans—And How Do You Cook Them?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.By Zoe Denenberg8 Great Substitutes for CornstarchOut of cornstarch? Don’t want to use it? No problem. These alternatives have you covered.By Camryn RabideauIs It Safe to Reuse Plastic Take-out Containers?And what about putting them in the dishwasher or the microwave?By Alaina Chou12 Types of Potatoes and How to Cook With ThemNo, sweet potatoes aren’t actually potatoes. Yes, we’re covering them anyway.By Julie HaransThe Best Way to Keep Guacamole From Turning BrownDoes storing guacamole with the avocado pit actually keep it green?By Zoe Denenberg6 Easy Ways to Keep Apples From Turning BrownStop a browning apple in its tracks with these easy tips.By Zoe DenenbergThe 10 Best Substitutes for Sour CreamIf a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.By Niki Achitoff-Gray12 Types of Cake to Add to Your Baking RepertoireHow to tell a chiffon from a genoise from a hot milk sponge.By Zoe DenenbergBoost the Flavor of Your Cocktails With Oleo SaccharumBartenders love this classic 2-ingredient citrusy syrup.By Matthew ZurasPrevious1 of 13Next
