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

Is there a preferred method for cooking sea scallops?

What's the best way to clean mushrooms? Is it OK to wash them, or will the water make them soggy?

What's the difference between regular bacon and Canadian bacon?

Want to mail cookies as gifts this year? These packing tips will ensure their safe arrival.

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.