This container is perfect for monitoring your dough.

When and when not to use it.

Mise en place is the key to smooth cooking.

What is monosodium glutamate, and should you be worried about eating it?

Here are some ideas on how to use this green.

We answer the question if they are interchangeable.

Ginger has a grain like some meats.

Some believe they should choose male eggplants at the store because they are less bitter than female eggplants. Is this true?

What are the differences between sriracha, sambal oelek, and chili-garlic sauce?

We’ve heard of using mayonnaise instead of butter on the outside of grilled cheese sandwiches. Does it really work, and is there any benefit?

When caramelizing onions, is it better to add salt before or after they’re caramelized?

If you hate having to peel and chop squash before mashing, there is an easier way.

Add a little something extra to your cocktail.

Get festive with a cocktail garnish!

Why do steel-cut oats take so much longer to cook than old-fashioned oats?

Here are some tips on how to use your charcoal chimney starter.

How do smoked salmon, lox, nova lox, and gravlax differ?

Are habanero and Scotch bonnet chiles the same?

Which one should you use?

If a tube of tomato pasta says that it is “double concentrated” should you only use half the amount called for in recipes?

Some of recipes call for slicing foods such as carrots and scallions on the bias. What does that mean?

They're the tastiest bits of meat in a roast chicken. Here's why.

And how should you use it? 

It's in the looks and the flavor.