Can you use unseasoned rice vinegar in a recipe that calls for seasoned rice vinegar?

Whip correctly, fold gently.

No tahini? No problem.

Frozen kale just isn't the same.

The configuration of the top and bottom vents matters more than you think.

Removing lobster meat from the shell is messy work—but it's worth the effort.

It's all in the name.

They're cute, but why do they spoil so quickly?

Tenderize tough meat correctly on the first try.

Some grocery stores and farmers' markets sell eggs with blue shells. Do they taste different from regular white or brown eggs?

Those marks at the bottom of your pan actually pack a lot of flavor.

What exactly is corned beef, and how is it made?

Is refrigerated bacon fat a good substitute for butter when baking biscuits?

Knives can be sharpened at different angles, but which is the correct angle for your knife?

Florida avocados are big and smooth-skinned, unlike the more traditional Hass avocados. Can you make guacamole with them?

When I peel butternut squash I get a sticky substance on my hands that makes my skin feel tight and dry. What's going on?

Fresh nutmeg tastes much livelier than the preground jarred stuff. How should you store it?

People's kitchens are different temperatures, so what is meant when a recipe calls for something to be “room temperature”?

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?