We explain the science behind aluminum foil and acidic foods.
Over time, wooden cutting boards may start to look dull and dry. How can they be kept lustrous and free of cracks?
Chinois strainers are commonplace in restaurant kitchens. Do they have a place in the home kitchen as well?
Don't have the space for a pizza peel? Try this technique for transferring pizzas to hot baking stones.
Shopping for a kitchen thermometer can be an overwhelming experience given the many different types on the market. What do we recommend?
What are "clad" pans, and do you recommend them?