Kitchen Intelligence

Before mixing pecans into pie—or anything else—toast them for maximum crunch and the richest flavor.

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Plus, what’s the deal with desiccated coconut?

This Levantine mix adds dimension to kofte, grilled vegetables, and even fruit cobbler.

Before cooking mussels, rinse them good.

Out of cornstarch? Don’t want to use it? These alternatives have you covered.

Overseasoning happens to all of us. It doesn’t have to ruin your dinner.

The story of nixtamal—and how to buy hominy for pozole.

And compote and conserve and chutney too!?

Give any dough a little razzle-dazzle with this guide to egg washes.

Everything you need to know about keeping cucumbers fresh.

Yes. Here's how to do it safely.

Just say no to a rubbery, crusty, dried-out scramble.

Add a pop of color and acidic punch to tacos, salads, sandwiches, and more.

Here's how to tell them apart—and what to know about gravlax and kippered salmon too.

For starters: It’s more than just coconut cream.

How to tell your parms apart, and when to splurge on the good stuff.

Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.