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, ...

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 ...

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

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 ...

I am a seasoned content and copywriter with over four years of experience in a bunch of domains such as entertainment, fashion, beauty, education and home appliances. I use my experience in covering ...

Chelsea Rae Bourgeois is a health writer and registered dietitian nutritionist with over eight years of experience in the clinical setting. Her writing covers nutrition and overall health topics, ...