Kitchen Intelligence

Meringue has a reputation for being finicky, but these tips and recipes will have you piping in style.

This old-school pantry staple brings velvety texture to soups, makes decadent desserts, prevents curdling in milk-based sauces, and even tenderizes proteins.

Can you freeze cheese? It turns out the answer depends on the type of cheese, the way you prep it for freezing, and what you plan to do with it after thawing.

Transform your home bar game with this cocktail essential.

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.

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

And bouillon and bone broth too.

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

A box of Arm & Hammer will neutralize odors in the fridge. But the story we’ve been sold isn’t scientifically sound.

That reliable roll of wax paper is finding some tough competition among a new wave of reusable food-wrapping products.

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.

Understanding this surprisingly complicated term will make you a better cook (and baker).