Cook’s Illustrated’s Quick Tips is, to my mind, the best front-of-book magazine column in existence. Readers write in not with recipes to recommend, or even ingredients to use, but with small, ...

Let's talk about beef tallow. This old-school fat, rendered from beef suet, is making waves in kitchens for good reason. Sure ...

Alton Brown has built his culinary career on asking one question: How can this be done better? Over the years, the television host, author, and food scientist has experimented with different ways to ...

I love going out to a steakhouse as much as the next person. The mere thought of creamed spinach, buttery mashed potatoes, a bottle of bold red wine and a beautifully browned, thick-cut steak has my ...

I've discovered some tips for cooking hard-boiled eggs with predictable (near-perfect) results. I don't like to overdo it, so I boil my eggs for eight minutes. I quickly shake the peels off ...

Can't spare the oven for 3 hours on Thanksgiving? Here's how to get cooking time under 90 minutes with a little steam. Pamela is a freelance food and travel writer based in Astoria, Queens. While she ...