How To

The trick to keeping oxidation at bay is as easy as it gets.

Make seared scallops on a weeknight (yes, you), for a remarkably simple, elegant dinner at home.

Stovetop sear or oven roast? The answer is both.

With the right strategy, cutting and seeding a pomegranate isn’t just easy—it can actually be relaxing.

This brining method gives you the crispy skin of a dry-brined turkey but the juiciness of a wet-brined bird. That’s what we call the best of both worlds.

All you need is fat, flour, heat, and time.

Our step-by-step instructions and safety tips guarantee a juicy, crispy-skinned bird in less than two hours.

Dim the lights, start the music, and most importantly: Don’t forget to hydrate.

Easy, mess-free path to your Goldilocks bacon starts with the oven. 

There’s the fast way, the better way—and one method that doesn’t require thawing at all.

We talked to the experts.

This super-easy, not-at-all messy brining method will deliver the juiciest Thanksgiving bird.

Does storing guacamole with the avocado pit actually keep it green?

Stop a browning apple in its tracks with these easy tips.

Bartenders love this classic 2-ingredient citrusy syrup.

For crisp, never-squeaky green beans, start with this one step.

What’s the trick to the best simple syrup? Never heat it up.

Plus, how to substitute brown butter for melted butter in virtually any recipe.

From the overnight rest to three quick tricks, these methods for softening butter will get you baking—or even just buttering toast—whenever you’re ready.

Follow these steps for making self-rising flour at home—just make sure that it’s not self-raising flour that you want first, since, surprise: they’re not quite the same thing.