How an American soda became the heart of Hong Kong’s favorite chicken dish.

Beyond just bread loaves, “mother” adds a sour kick to babka, pancakes, pie crust, and more.

The cookbook author owns six pairs of kitchen shears, but her favorite is a sleek, precision-cutting pair that looks as great on the dinner table as it does in the kitchen.

How to take on this meaty, underrated cut from the fishmonger.

The secret to shelling beans? Buy them in bulk, then freeze, simmer, and repeat—all year long.

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

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?

Just because you can hasselback something, should you?

The "glorified hamburger," a forgotten Depression-era relic, has real applications for the modern home cook.

When it comes to salad greens, a kiss of heat can be a good thing.

While quick grilling has its place, the slow braise is the ultimate way to unlock the joys of more economical beef.

It might be messy, and it might be crumbly, but this scone recipe is worth spilling some flour over.

It turns out, steaming a whole fish isn’t all that hard or intimidating.

With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves.

I scream, you scream, we all scream for...parfreddo? Your dinner-party guests will love you.

Lazy person’s sourdough, anyone? Introducing: The Country’s Best Yogurt Column.

And here’s how you can add a little extra spark on day two or three.

Without the extreme heat of a wood-fired grill, there’s a trick to getting that prized leoparding. Yes, you want leoparding.