Bright banana, blueberry, and strawberry jams can be yours fast—no cooking required.

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

For the best watermelon juice, all you need is five minutes and a blender.

Not only for lemons, the Microplane zester is as versatile a tool as any for the home cook.

Baking eggs by the dozen is smart. Using a sheet pan is smarter.

It may seem like a holdover from the Italian nonnas of yore, but here’s why the mezzaluna should make the cut in the modern home cook’s kitchen.

Chefs claim that it makes garlic taste bad, and home cooks worry that it’s a cheap shortcut. But are either of them right?

There’s a lot to love about the chef's favorite kitchen cutting tool—no knife or cutting board necessary.

It’s a well-known fact that cooking a chicken under a brick (or skillet) helps get that allover golden crust, but how does the technique translate to vegetables?

When it comes to kitchen square footage, less really is more.