If a watermelon has cracks in it, should you still buy it? Here's why making sure that your watermelon rind is intact, with no cracks, is a small step that leads to big rewards in taste and quality.
Browsing: How to Cook
Whether you need a birthday cake or an over-the-top holiday cake, follow these Test Kitchen tips for a cake that’s scrumptious (and picture-perfect) every time.
Boiling an egg sounds simple, but getting that just-right texture is trickier than you think. Try our expert Test Kitchen tips on how to boil an egg to always get the perfect texture.
Here's how to dry tomatoes in the oven or dehydrator, including our Test Kitchen's secret for storing the dried tomatoes for up to 9 months.
What is a tri-tip roast? It's a tender and juicy (yet lean) cut of beef—if you prep it right. Learn how to cook tri-tip in ovens, on grills, and in smokers.
Master these methods for cooking boneless, skinless chicken breasts on the stovetop or in the oven and you'll never have to worry about dry meat again.
Learn how to make brown sugar at home so you need not make a special run to the store. If you have granulated white sugar and molasses on hand, you’re less than a minute away from mastering how to make brown sugar to use in recipes for cookies, cakes, oats, saucy savory main dishes, and more.
Try these common pantry staples when you need an egg replacement for baking or to make an egg-free version of your favorite non-vegan recipes.
Mash them, bake them, pressure-cook them, or turn them into fries—whatever your method, follow these steps to make perfect sweet potatoes every time.
My family has farmed for nearly a century, and my mother-in-law has perfected her method for cooking corn. Here's her secret to perfectly cooked corn on the cob.