Tools & Techniques

Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?

ByStephanie Vermillion

Those leftover cheese rinds can be valuable ingredients that you can harness into new recipes. We'll show you simple ways to use them as flavor enhancers.

ByStephanie Vermillion

Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.

ByJeremy Glass

If you've taken up baking, and don't know AP flour from self-rising we'll explain the difference. Because the final product is only as good as the flour you put into it.

ByJeremy Glass

In an effort that would have made Marcel Proust proud, our writer goes into the kitchen in search of the perfect hump on the perfect little confection, the madeleine.

ByMichelle Konstantinovsky

No yeast to bake bread? No problem. You can start baking sourdough bread in about a week once you've made your own sourdough starter. We'll tell you how.

ByStephanie Vermillion

A Michigan physician's video about using a sterile surgical technique to unpack groceries at home during the coronavirus pandemic went viral. We talked to him and have more of his advice.

ByCarrie Whitney, Ph.D.

Worried about running out of fresh vegetables? Stock up now and freeze them for later. It's easy and they'll retain all their taste and nutrition.

ByJeremy Glass

Aaah, mushrooms – all those beautiful shapes and colors, textures and flavors. But what about the dirt and debris that always seem to come along? We find out whether it's best to wash them, brush them or just go au naturel with them.

ByTara Yarlagadda

They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?

ByMelanie Radzicki McManus

Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?

ByJeremy Glass

HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.

Baking and cooking with non-wheat flours like cassava flour, almond flour and even rice flour doesn't have to be intimidating. We talked to experts about which flour is the right one to use when.

ByMuriel Vega

American viewers of the hit "The Great British Baking Show" might be confused by the challenge for "Biscuit Week." We break down how the American biscuit is vastly different from the British version.

ByDave Roos

The three salmon preparation methods all have similarities, but they're are intensely different.

ByCarrie Whitney, Ph.D.

Some Polish scientists created a calculator that can give you the perfect proportions for 14 different international types of pancakes.

ByDave Roos

Everyone loves getting holiday cookies. But nobody loves getting cookie crumbles. So how do you ship your cookies so they don't break?

ByShaun Chavis

Instant Pot is all the rage. But what's the big deal? What makes this pressure cooker so great?

ByShaun Chavis

We discard shameful amounts of produce each year — but a new product could help us curb waste and feed more people.

ByJesslyn Shields

Not everything is enhanced by being kept in your refrigerator. These five foods definitely do better outside it — here's why.

ByAlia Hoyt

Who hasn't had their delicious green guac turn into brown slime overnight? Here's how to save it.

ByCarrie Tatro

Barbecue season is upon us in all its mouth-watering glory. What's your BBQ IQ? Find out with this quiz.

ByAlia Hoyt

If a microwave's your only option, could you make it work?

ByChristopher Hassiotis

3-D printed food? It could be coming to your plate in the not-so-far-off future.

ByMichelle Konstantinovsky

A 4th-century cookbook advised readers how to get rid of the 'goatish smell' from stale bird meat.

ByMelanie Radzicki McManus