HOW TO

What you need to know about storing different types of pie, including apple, pecan and pumpkin, for safety and quality.

To reduce Thanksgiving food waste, do the math, prepare less food, serve it in smaller portions on smaller platters and embrace your leftovers.

Missing ingredients, frozen turkeys, not leaving time to get dressed and other mistakes to avoid this Thanksgiving.

Recommended cook times and oven temperatures for roasting whole turkeys, breasts, thighs and drumsticks.

Utensils used to cook meat carry the risk of cross-contamination. Here’s how to reduce that risk.

Tomato paste, miso, herbs and more ways to amp up the flavor of a pot of soup or stew.

Grill pans, marinades and the broiler can help you achieve crisp, browned, flavorful food from the comfort of your kitchen.

Usually all you need to ripen pears is patience, but you can try a few things to speed the process along.

Explore piment d’Espelette, gochugaru, Aleppo, crushed red pepper flakes and Urfa biber and how to use them in your kitchen.

Gluten-free flour blends can do a lot, but they’re not all created equal and they’re not for every baked good.

With the right tools and a little hands-on practice, you can conquer your fears of handling meat.

Frozen spinach is an easy, budget-friendly and convenient way to pack more nutrition into a wide variety of dishes.

What you need to know about the differences between wax paper and parchment paper and their uses.

Here’s how you can achieve tender, juicy brisket every time you make one for the Jewish High Holidays or any other occasion.

Carrots are so much more than a snack or side dish. Here’s how to let them shine.

If you’re looking to be a more confident, competent cook, these tips can help you.

Create your own seasoning blend using herbs, spices, fruit and more to shake up your recipe routine.

With just a little elbow grease, you can get your wok in tip-top shape for making stir-fries, fried rice and more.