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.

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.

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

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

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?

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

And how does it compare with standard vanilla extract?

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.

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?