Techniques

From cooking fundamentals to primers on advanced culinary techniques, these how-to guides will help inform every dish you make no matter your skill level.
salt being sprinkled into a bowl with raw eggs before whisking
The Scrambled Egg Technique Gordon Ramsay Was Dead Wrong On
Basting lamb.
You Might Be Carving Rack of Lamb Wrong. Here's the Best Way to Do It
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6 Measuring Mistakes That Derail Dessert
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These Everyday Ingredients Are the Best Natural Dyes for Easter Eggs
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This Simple Trick Lets You Enjoy Fresh Scones Whenever You Want
Collage of a stand mixer and shredded chicken
The Easiest and Quickest Way to Shred Chicken
Overhead view of a hand reaching to grab many cookies
Tackle Holiday Cookie Baking Like a Pro With These 4 Tips
Graphic for Rice Cooking Hack
The 10-Second Restaurant Trick for Perfect Fluffy Rice Every Time
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How to Best Freeze Cookie Dough
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Do You Scoop or Spoon Your Flour? A Pastry Chef Weighs In on How to Measure Flour Correctly
How to Make a Herringbone Pie Crust
The Easy, Mess-Free Method for Crispy, Tender Chicken Wings
A slice of pumpkin pie on a plate.
7 Rules for Making Perfect Pie Dough, According to a Pastry Chef
Side view of grilled cheese resting
This 2-Minute Trick Ensures Perfectly Crispy Grilled Cheeses Every Time
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How to Make Classic Duck Confit
Overhead view of All American Stew
How to Make a Parchment Paper Lid That’ll Transform All Your Winter Stews
Irish soda bread in a parchment-lined cast iron skillet in the oven.
I’m a Chef—I Always Check These 5 Things In a Kitchen Before Making Any Recipe
Closeup of parsley and basil sprigs on a cutting board.
Stop Tossing the One Ingredient That'll Make Your Cooking Even More Delicious
One round cake pan lined with a circle of parchment, hands pressing a circle of parchment into a second cake pan.
The Simple Restaurant Trick for Lining Cake Pans Perfectly Each Time
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How to Make Christmas Cookies Look Like They Came From a Bakery, According to a Pastry Chef
Two cookies side-by-side on a marble surface.
The Easily Forgotten Step That Can Make or Break Your Cookies
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I'm a Pro Chef—This Is The Knife Skill Most Home Cooks Don't Have, But Should
Side view of two eggs
Should You Pasteurize Eggs at Home? A Serious Eats Investigation.
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Winter Weather Could Be Ruining Your Baking—Here's How to Fix It
A plate of shrimp cocktail.
For Plump and Snappy Shrimp, Reach for Baking Soda and Salt
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The Best Ways to Keep Gravy Warm, According to a Food Editor
Overhead view of chickpeas
The Quick Trick for Softening Canned Chickpeas for Silky-Smooth Hummus, Stews, and More
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10 Essential Rules for the Best Sheet-Pan Dinners, According to a Professional Recipe Developer
Frozen roasted sweet potato with whipped creme fraiche and granola on a plate.
5 Ways to Use Your Freezer Beyond Preservation
Hot pan drippings are poured on seared and rested steaks to "fat flash" them.
The Easy Restaurant Trick for Juicy, Crispy Steaks
Overhead view of tamales on a table spread
How to Make Tamales (A Comprehensive Guide)
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How to Wrap Your Sandwiches for Better Eating on the Go
salted cucumbers
Why You Should Salt Your Cucumbers
Side view of a glass of pomegranate juice
How to Turn Any Pomegranate Into a Plastic-Free "Bottle" of Pomegranate Juice
A line up of sausages grilled with different methods.
Should You Spiralize Your Hot Dogs and Sausages? We Tested to Find Out
Ovehead view of steak test
The Science of Marinades
Multiple pitchers and glasses filled with infused water
How to Make Cucumber Water and Other Fruit-Infused Waters
A bowl of fluffy mashed potatoes sits on a table. It's topped with a pat of melting butter and a grinding of fresh black pepper.
The Best Potatoes for Mashed Potatoes
A bowl of ramen noodle soup; you can transform regular pasta into ramen noodles with baking soda.
Turn Your Pasta Into Ramen With Baking Soda
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How to Cut an Airline Chicken Breast
ice cream in glass bowls
Level Up Your Ice Cream by Leveling Your Cake
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How To Brown Butter
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For Smoother Ice Cream and Sorbet, Use Corn Syrup
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How to Set Up Your Grill for Better Skewers, Kebabs, and Yakitori
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How to Grill Whole Fish
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Save Your Vegetable Scraps, Make Stock
Overhead of spaghetti in a skillet with sauce mixed in.
The Right Way to Sauce Pasta
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How to Butcher a Chicken
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How to Build a Better Rice Bowl
Two dry-aged steaks cooking in a cast iron skillet.
How to Dry Age Beef
Shrimp, Oyster, and Fish Po' Boy sandwiches on sandwich paper
How to Make the Best Seafood Po' Boys
A dollop of butternut squash puree on a plate.
How to Make a Vegetable Purée
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The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You
Stretching mozzarella curds over a bowl.
How to Make Mozzarella Recipe
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Toasting Nuts? The Microwave is Your Best Friend
Cocktail 101: Decorative Garnishes
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How to Cryo-Blanch Vegetables | The Food Lab
Six fresh, silvery sardines laid neatly next to one another.
How to Clean and Fillet Fresh Sardines