How can you be certain your digital thermometer reading is accurate?

Try this convenient method for (mostly) make-ahead dessert.

When measuring grated citrus zest, should you pack it into a measuring spoon or keep it loose?

Can you fly with a pie? Here are tips for traveling with dessert.

You can freeze peach wedges either peeled or unpeeled. They'll never taste as good as fresh ripe peaches, but they work well in baked goods and desserts.

Granulated garlic and garlic powder can be used interchangeably in most recipes; we tend to favor granulated garlic in our recipes because it's easier to work w…

Get to know your favorite zippy condiment.

Inserting a toothpick into baked goods will help you determine doneness. Here’s a visual guide to help you understand the terminology we use.

What does it mean when a recipe calls for “boneless, skinless chicken breast, trimmed”? Aren’t boneless breasts already pretty clean?

You’ve likely seen this available in your local grocery store. What is it, and how do you use it?

Can you substitute chocolate wafer cookies for graham crackers in graham cracker crusts and other cookie crusts?

Will using metal cooking utensils ruin enameled cast-iron cookware.

Is there a flavor difference between these two types of watermelon?

How does jarred minced garlic compare with minced fresh garlic?

We often use cilantro stems as we would fresh cilantro leaves. Can you do the same with mint?

Use these tips to easily and evenly roll out pie dough.

Here are the three types of fresh pea pods you may see at the market.

And how does it compare with standard vanilla extract?

Many cake recipes specifically state not to overmix the batter. But box mixes instruct you to beat them at medium speed for a full 2 minutes. Why the differenc…

We tasted three common varieties—golden, red, and Chioggia—to find out.

Passionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.

We tried reviving home-cooked and take-out batches of white rice to find the secret to light, fluffy leftovers.

Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.

Can you make whipped cream using light instead of heavy cream?

Are curly- and flat-leaf parsleys interchangeable? We ran a series of blind taste tests to answer this question.

Cooking turkey in an oven bag can result in moist meat and perfectly browned skin. Here's what you need to know to use one successfully.

How do Asian pears compare to other common pear varieties?

We cooked pasta in salted and unsalted water to determine if it matters when you add the seasoning.

Can ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?

Is there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?

Whether you crave the spicy burn of hot chile peppers or want to avoid it, it pays to know the ins and outs of chiles’ incendiary qualities.

Is it a slump? A grunt? A buckle? Depends who you ask.

Can you brine boneless chicken breasts, take them out of the brine, and refrigerate them the day before cooking them?

Some packages of aluminum baking cups claim that they’re sturdy enough to fill and use directly on a baking sheet—no muffin tin required. Is this true?

Imitation crab is much cheaper than lump crabmeat. Is it worth buying?