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The Pro Move

The Secret to No-Fuss Hasselback Potatoes? Chopsticks

This handy tool is in your kitchen drawer just waiting to assist you with your knifework.

The Easiest Homemade Croissants Start With Softened Butter

The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.

For Extra Moist, Tender Cookies, Bring Some Potato to the Party

We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.

How to Make Homemade Doritos Seasoning

If your favorite part of a bag of Doritos is the powdery stuff at the bottom of the bag, this homemade Doritos seasoning recipe is for you.

Make One Last Summer Panzanella—and Break All the Rules

Forget everything you think you know about what should go into this classic bread salad.

Paella’s Just Better on the Grill

Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.

The Quick Trick for Picture-Perfect Brownie Swirls

A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.

This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings

Tang may seem like a relic of the past, but it can take your grilling game to new heights.

The Quickest Way to Cookies That Don’t Spread? Ice Water

Your brown butter chocolate chip cookies will thank you.

For a Bouncy, Firm Texture, Give Your Tofu a Hot Bath

A quick dunk in boiling salted water will give this protein a new lease on life.

For Next-Level Caramel, Reach for Tamarind Paste

Offset the sweet with this tart and tangy pantry staple.

Don’t Toss That Corn Water—Boil Pasta in It

The best summery pastas make the most of this starchy, flavorful ingredient.

These Meal Prep Tricks Will Save You Cooking Time Every Week

Do this today and you’ll eat well all week long.

To Give Your Cakes Some Lift, Add a Little Pop

Adding sodas like 7Up and cola to cakes is about more than just the novelty. Here’s a look at the science behind how these bubbly ingredients can make better cakes.

Your Favorite In-Flight Cookie Is Even Better As a Milkshake

These crumbly, faintly spiced biscuits were born to be blended with ice cream.

Dress Up Summer Fruit With a Splash of Rosé

Drink your sangria and eat it too.

The Vodka Sauce Has Left the Pasta

The spicy, creamy sauce has big potential for grilled veggies, melty sandwiches, and your next homemade pizza night.

For the Best Fruit Pies, Max Out Your Lemon’s Potential

Use more than just the zest and the juice.

You Can Make This Frozen Negroni Without Any Gadgets

The hottest drink of the summer is slushy (and portable).

For Flaky, Lofty Scones, Throw That Butter in the Freezer

And then grate it.
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