Everything you thought you knew about cooking pasta is wrong. When I took cooking classes in Italy, they taught me to bring a large volume of salted water to a rolling boil, add a drop of olive oil so ...
If you've already read the first part exploring what geniuses actually eat as opposed to what the rest of us are told to eat for brain health, you've noticed that there are some big discrepancies. Ins ...
Ginger root is one of the most underappreciated and versatile spices around. It's simultaneously hot, sweet, and piquant. It's also a pain in the tush to peel, thanks to its thin, fragile skin and the ...
There are a lot of techniques out there for how to cook the perfect steak, from flipping it multiple times to applying a spice rub or dry brine to aging the beef. But it turns out that there's a super ...
Butter can be even more delicious than it already is. While that may be a shocking claim, it's most definitely true. Many new cooks and even seasoned chefs don't realize this, but the few minutes it t ...
Baking soda is a powdery miracle. Not only is it the secret ingredient to making mashed potatoes fluffy, it can help you make authentic-tasting soft pretzels at home and caramelize onions in half the ...
"The best season for food is the worst season for cooking." These words, spoken by food blogger Dave Klopfenstein of Dave's Kitchen, couldn't be more true. As spring turns into summer, farmer's market ...
Certain foods like garlic, onions, and shallots are food staples for a reason—they're unbelievably flavorful and cost very little. However, with their papery thin skins, they're also a pain to peel. W ...
People tend to skip toasting nuts in recipes or before adding them to salads because it seems time-consuming and the margin for error is high. However, skipping this step is a big mistake. Why? Becaus ...
Does it seem like everybody you know is declaring that they're gluten-free? Some wonder if the number of people with celiac disease are on the rise or if it's the latest fad diet. And it even goes bey ...