Do you love to eat fish but can't cook it at home? If that sounds like you, then here's your guide to cooking fish to perfection. Plus we have some recipes for sauces that don't need to be cooked at all.
The Splendid Table®'s How To Eat Supper By Lynne Rossetto Kasper Dear Lynne, Green tea is my new antioxidant. Then I saw on the package, "use 1...
Even if mastering sushi can take a lifetime, Morimoto says anyone can make a well-balanced maki (roll) at home.
Try these foolproof techniques, brought to you from the Real Simple test kitchen.
By Hilary Meyer, Associate Food Editor for EatingWell I'm a skeptic. So when I hear the words "healthy" and "cookie" together, I imagine biting into...
The "craft bacon" industry is under way and I want you to know about it first.
You can leave the stick on the counter and wait forever (it seems) or you can tempt fate in the microwave and end up with melted butter instead. There is a better, faster way.
Chicken is meant to be eaten every way imaginable.
Though this shortcut instantly satisfies our cravings, it wastes a fair amount of valuable fruit. With a practiced hand and a few more seconds, though, you can remove the green cap and the hard white flesh underneath, leaving an intact, beautiful berry.
I know what you're thinking. Jell-O shots? Don't those belong at a sorority party, stuffed stickily inside a fleet of wilting Dixie cups, on a tray resting haphazardly on a beer pong table?
Amanda shows us a no-frills method for breaking down an avocado in three steps.
Pickling is so hot right now. And when done at home, it's so cheap.
Read on, study up, then hightail it to your nearest butcher.
Feed the masses at your next summer gathering with an ooey, gooey, tasty mess.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Toda...
What's a girl to do when it's summer and she's craving a hearty bowl of porridge, but the thought of something piping hot is a little less than appealing? For me, the answer is this raw buckwheat porridge.