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How to Cook

Dear Olive Garden, This Is Why You Need To Salt Your Pasta Water

The Huffington Post | Kristen Aiken | Posted 09.15.2014 | Taste

Bland pasta is a sad, sad thing.

Stop the Sauce Slip: How to Spread Condiments Evenly on Your Hot Dog

KnowMore TV | Posted 10.19.2014 | Taste
KnowMore TV

By Chef James for KnowMore.tv Have you ever noticed how your sauce slides all over the place on your hot dog? It is round, after all. I've got som...

VIDEO: The Key to Opening Clams and Oysters

David Rosengarten | Posted 05.27.2014 | Taste
David Rosengarten

Master these multiple mollusk moves, and your dinner parties will change forever.

Eva Hill

WATCH: Why You Should Be Peeling Hard-Boiled Eggs With A Spoon

HuffingtonPost.com | Eva Hill | Posted 03.21.2014 | Taste

If you've ever stood over your sink painstakingly peeling tiny bits of shattered eggshell from your hard-boiled eggs, you understand the true feeling ...

15 Ways Cooking Will Make Your Life Even Better

Julie R. Thomson | Posted 02.11.2014 | Taste

Think gourmet meals, vacations, and maybe even a better love life.

30 Recipes Everyone Should Know By The Time They're 30

The Huffington Post | Rebecca Orchant | Posted 12.24.2013 | Taste

These recipes form a foundation for experimentation with great results.

10 Mistakes You're Making With Your Mashed Potatoes

The Huffington Post | Kristen Aiken | Posted 12.02.2013 | Taste

Though mashed potatoes seem simple, they're actually pretty finicky, and surprisingly easy to destroy.

5 Ways You're Psyching Yourself Out In The Kitchen

Bon Appetit | Posted 01.23.2014 | Taste
Bon Appetit

You follow a recipe three times, it yields great results, and then you invite people over, make your go-to dish again, and something's off.

How To Make The Perfect Poached Egg

The Huffington Post | Kristen Aiken | Posted 04.29.2014 | Taste

Unless you're a total anarchist, you can poach an egg.

5 Things You're Doing Wrong With Your Food

Posted 09.20.2013 | OWN

By Lynn Andriani You'll never buy bad broccoli or spend precious time cleaning shrimp again (plus, three more cooking tasks to stop doing right now...

10 Ingredients That Will Make You A Better Cook

The Huffington Post | Rebecca Orchant | Posted 08.21.2013 | Taste

Simple, immediate and usually not more expensive than what you're already using.

Rocco's Lasagna Bolognese

Irina Dvalidze | Posted 06.17.2013 | Travel

Who doesn't love Italian food? American adaptations of Italian classics have taken on a flair of their own over the years, and along with the flair ca...

5 Basic Dishes We're All Making Wrong

Posted 05.29.2013 | OWN

By Lynn Andriani Learn how to make everyday dishes, from French toast to popcorn, turn out so much better -- with just a few tiny tweaks. Ke...

4 Tips For Handling Hovering 'Help' In The Kitchen

Posted 05.20.2013 | OWN

All those people offering to "help" won't stress you out ... if you follow these smart suggestions. By Lynn Andriani Give Them The Un-Screw-Up...

The Silliest Cooking Questions On The Internet

Posted 05.13.2013 | Taste

Guys, you're kidding right? RIGHT?

On Why We Cook: To Seek Refuge, To Inspire And To Remember

Liza de Guia | Posted 04.16.2013 | Taste
Liza de Guia

What compels us to cook? I come to the kitchen to be fully present in the moment.

Cooking For Kitchenphobes: Making A Fancy French Sauce

Posted 03.15.2013 | Taste

How white wine sauce can revamp your whole dinner routine.

How to Make Jewish Chicken Soup

Laura Kumin | Posted 05.14.2013 | Taste
Laura Kumin

This isn't a cookbook or food blog-type recipe. It's the way your grandmother -- or someone else's grandmother -- would have shown you how to make it.

Cooking For Kitchenphobes: How To Poach Eggs

Posted 06.20.2013 | Taste

Stop being scared, they're just eggs! We're here to help.

Cooking For Kitchenphobes: Anyone Can Make This Soup

Kristen Aiken | Posted 02.23.2013 | Taste

We're here to tell you that you're being a baby if you're afraid of making soup.

4 Cooking Basics That Require More Strategy Than You'd Think

Condiment | Posted 01.31.2013 | Home
Condiment

Boiling water seems easy enough, but the type of boil and what you're cooking matters. A simmer is where the water is producing small bubbles, while a full rolling boil is exactly as it sounds -- big, bubbling heat.

Try This Dish: Boubouki's Fluffy & Moist Olive Oil Pear Cake (NYC)

Liza de Guia | Posted 10.11.2012 | Home
Liza de Guia

On any given day at Boubouki, a teeny-tiny artisan Greek food stand in the Essex Street Market, there are only eight slices of Rona Economou's fluff...

How To Cook If You Don't Cook

Janice Harper | Posted 09.17.2012 | Taste
Janice Harper

What works for experienced cooks is not going to work for kitchen-resistant cooks. So here's my advice to people who don't cook.

Learning How to Cook? Here's The First Thing You Need to Know

Jenny Rosenstrach | Posted 03.26.2012 | Home
Jenny Rosenstrach

These are exactly the questions I asked when I was her age, when I wouldn't have been able to identify a Dutch oven; when I bypassed recipes because they called for an exotic ingredient called chicken stock; when I almost ordered sweetbreads thinking they were some form of pastries.

How To Get Americans Back In The Kitchen

Grist | Posted 12.20.2011 | Home

It's unanimous these days: Cooking food from scratch at home is one of the best ways to eat sustainably without breaking the bank. It also enables eat...