Yotam Ottolenghi is the master of switching up how you see certain foods. Take inspiration from the creative chef's unusual and spicy take on boiled eggs.
Making dumplings by hand can involve buying extra ingredients, whipping up homemade dough, and rolling it on a floured surface. But this step can be skipped.
Adding oil at the beginning is standard air fryer practice, but a quick spritz midway through helps the food brown more evenly and crisp up beautifully.
No need to buy buffalo sauce from the store as our simple homemade version will do a better job. It's a dash of apple cider vinegar that makes the difference.
From homemade breadcrumbs to colored baking powders, there's more ways to use your coffee grinder than just grinding beans for your morning cup of joe.
Cooking a Thanksgiving turkey can be intimidating - and maybe a little boring year after year. Try mixing it up this Thanksgiving by deep-frying your turkey!
Storing sun-dried tomatoes in olive oil is a process that goes one step beyond other preservation processes to obtain even more convenient, delectable results.
Turns out whiskey doesn't just belong in the liquor cabinet - the spirit's bold flavors work wonders in the kitchen, from savory sauces to sweet desserts.
Preparing perfect pizza dough is essential to making great pizza, and Jacques Torres says it also takes patience - he's a fan of letting it ferment slowly.
It's fun to adapt your go-to recipes, and one good way of doing that is by transferring them to the slow cooker. Read our tips to check what will work best.
Trying to get more greens into your diet but have had your fill of kale, broccoli, and green beans? It's time to give okra another try by pan-frying it.
Pulled pork is one of the tastiest ways to eat this versatile meat, but for an even better version that's both tender and crisp, add a big squeeze of citrus.
You may be surprised at this tip for elevating a bowl of instant noodles. Our writer tried it, and the results changed the way she eats noodles at home forever.
You may have heard that starchy potatoes shouldn't be boiled, but there's a trick to making it work. Be sure to boil starchier potatoes whole rather than cubed.
Avocado chicken salad is a delight. But what happens if you run out of chicken - or your vegetarian friend wants some? Fear not: Fried tofu is the perfect sub.
Tasting Table recipe developer Taylor Murray uses fresh, juicy nectarines in her Sweet and Savory Italian Salad Pizza for a burst of sweetness and tartness.
Jacques Pépin is a proponent of searing his hard-boiled eggs to give them a more robust flavor and texture. Try searing your own hard-boiled eggs, too.
The more packed with flavors, the better the sandwich -- but this is sometimes very hard to accomplish. Here's a professional's advice on the art of the stack.
This peppery, fresh vegetable can bring a bright crunch to your dishes and is easy to prepare. To get a better cleaning, slice it in half before washing.
You may already know how roasting can transform your fruit, but you can take its flavors to the next level by adding a quick char at the end of cooking.
Making homemade ice cream is relatively easy, but its also extremely easy for it to go wrong at the custard stage. It's key to avoid the scrambled-egg effect.