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?

Our grill-roasting recipes often call for a disposable pan filled with a specific amount of water to be placed inside the grill. Does it really matter how much …

These quick tips will make prepping your summer vegetable dishes a breeze.

The best-tasting tomatoes always come from your own garden. But if the supermarket’s your source, here’s a guide to the most commonly available options.

Does storing opened bags of potato chips in the refrigerator keep them fresher, longer?

Is there a good way to freeze sweet summertime corn?

How do you know which burner is the primary burner on your grill?

Edible abundance is all around us, but you have to know what to look for and when and where to look. Here are some of our favorite foods that grow wild in urba…

Is there a good way to revive Parmesan cheese that has dried out in the fridge?

Can disposable baking pans be reused?

The kernels in commercial caramel popcorn are often much rounder and prettier than what you can make at home. Are there tricks to getting them to pop so nicely?

Is it safe to cook acidic ingredients like as tomato sauce in a cast-iron pan?

What exactly is kosher salt, and why is it called for in some of your recipes?

Warm dips are party favorites, but most cool down and congeal after just 15 minutes on the table. Could we find a hands-off method for keeping a dip warm?

Can “ground turkey breast” be used in recipes that call for “ground turkey”?

Can you freeze whole lemons?

How does ultrafiltered milk compare with the regular stuff?

Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?

Does hot salsa lose some of its spiciness when refrigerated?

Why do recipes call for water to be at a rolling boil before dropping in the pasta? Can you just start it in cold water?

The roots of Louisiana cuisine reach deep into the soil of a dazzling array of cultures. There’s Cajun cooking, a rustic, hearty, game-heavy cuisine that has …

What is the weight or volume equivalency of a single carrot in recipes?

Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?

If you don't use both frozen pie crusts sold together in a pack, is it okay to refreeze the one that’s already been thawed?

What's the difference between dark brown sugar, and organic dark brown sugar in recipes?

What’s the difference between broccoli rabe, broccolini, and broccoli?

While all blue cheeses get their flavor from harmless blue mold, different types vary wildly. Here’s a guide to 12 funky blues.

Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.

Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?

How does nonstick aluminum foil differ from regular foil?

Will Carolina Gold and Charleston heirloom rice work in recipes that call for regular long-grain rice?

Can you brine a frozen turkey while it thaws to kill two birds with one stone?