Still Looking?

Getting To Know

56 Helpful Cooking Tips

Passionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.
Braising is the best way to turn a tough cut of meat tender. So how do you do it?
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.
Foraged Greens
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…
Louisiana Flavors
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 …
Blue Cheese
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
Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.
Useful Scraps
The best way to eliminate food waste in your kitchen is to take a second look at what you might be discarding. Reconsider some of these gems and their untapped …
Tomato Products
Tomato Products
These versatile pantry items take many shapes and forms. Here’s a sampling of the ones we use most often.
Coconut Products
Coconut Products
While coconuts have been a sought-after food for centuries, today we consume their liquid and meat in a variety of forms. Here’s a guide to what’s what.
Fresh Cheese
Soft, supple fresh cheeses prove what all teenagers think they know: Older isn’t always better. Here are a dozen of our fresh, flavorful favorites.
It’s not just for guzzling. We use beer’s flavor and fizz in dozens of recipes.
Leaveners add lift and lightness to lots of different foods. But they work in different ways.
Fermented Foods
Fermented Foods
You might be surprised to learn that familiar items like bread, coffee, beer, and chocolate wouldn’t exist without fermentation. This ancient, natural process—w…
Supermarket Fish
Supermarket Fish
More than 27,000 types of fish exist in the world, but these 12 routinely appear in your local grocery store.
Fruit Condiments
Can you tell a compote from a chutney? A jam from a preserve? It’s easy to get confused since grocery store labels are often inexact. Here’s the real deal when …
Achieving the right consistency in a sauce, custard, pie, or jam takes a little knowledge . . . and some help from these common thickeners.
Cooking Wines and Spirits
Wines and other spirits can add acidity, sweetness, or complex flavor to an array of dishes—both sweet and savory. Here are the ones that we like to keep handy.…
In spite of its name, all-purpose flour isn’t the best choice for every task. Here is a primer on common flours and the best ways to use them.
Corn Products
The United States produces 32 percent of the world’s corn—three times as much as any other nation. With all that corn, it’s little wonder that we use it in so …
We use oils for many tasks in the test kitchen. But since no single oil is perfect for every task, we’re offering a handy rundown of basic oils and their uses.
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sold in plastic bags at the supermarket.
More than just the yin to oil’s yang in salad dressing, vinegar can help shape a perfect poached egg and save many a dish from terminal blandness.
Umami Powerhouses
Umami, a quality of meaty savoriness that brings depth to many dishes, is widely considered the fifth taste. These 12 umami-enhancing ingredients boost the flav…
Salts and Peppers
Not all salts and peppers are created equal. Here are 12 we like to cook with.
Vinegar Pickles
Pickling in vinegar-based brine originated eons ago as a practical means of preserving foods. These days, everyone from star chefs to home cooks is doing it mai…
Essential Pork Cuts
Here are the 12 cuts of pork we use most often in the test kitchen, along with notes on how to cook them.
Shoots and Stalks
Come spring, shoots and stalks are everywhere. Here are a dozen that could end up in your kitchen and on your plate.
Herb and Spice Blends
Most cuisines around the world, including our own, have characteristic spice mixes. Here’s a look at 12 spice blends, old and new, home-grown and foreign.
All chocolate starts with the cacao bean. From there, different processing, flavorings, ingredients, and percentages of cocoa solids and cocoa butter can produc…
Cooking Cheeses
Whether crystalline or creamy, sharp or mild, blue or orange, cheese shows up in too many recipes to count here in the test kitchen. We’re profiling a dozen tha…
Fifty years ago, a plate of spaghetti constituted ethnic cuisine. Nowadays, Americans are getting to know noodles from all over the planet. How lucky are we?
Asian Condiments
The condiment shelves of Asian grocery stores can be mystifying. Don't let that keep you away. These sauces and pastes inject tremendous flavor into food with v…
You may think seeds belong in the garden, but one look around a well-stocked kitchen proves otherwise.
Cured Meats
Curing was invented as a method of preservation, but by happy accident, salt, sugar, smoke, and seasonings also work wonders on the taste and texture of meat. T…
Winter Fruits
In the 19th century, an orange in a Christmas stocking was a rare treat for American children. Nowadays, winter offers a wide variety of fruit. Here are 12 that…