All fruits and vegetables taste better when they're blasted with heat.

Grab your pom-poms. Today, we're cheerleading for less-popular cheeses.

Not all scrambled eggs are the same, as the consistency of eggs can alter their cooking time, as well as the cooking time of whatever dish they are in.

Wilting herbs aren't a lost cause with these tips for storing herbs and even a quick easy way to get more life out of them when they start to go south.

Keeping the stems on cherries can have more than just aesthetic benefits, as they are key to telling the age, ripeness, and freshness of the fruit.

Marble cake is a visually-appealing treat that can be intimidating to novice bakers, but doesn't traditionally require separate batters, just separate bowls.

If you are wanting to grill steak but don't have access to a grill, you may have wondered at one time – can you grill food in an air fryer?

Risotto is easy to make at home, but it can be time-consuming. Thankfully, J. Kenji López-Alt has a restaurant trick for premade risotto.

Canning is a yearly tradition but what happens when the process gets out of hand and more than one canner is needed? Call in the large stainless-steel pot.

While some vegetables are best grilled in foil, to carmelize beets the preferred method is to ditch the foil and grill them over an open flame.

What many people call a "crust" is actually a "cornicone," which means "edge," as the crust includes all of the dough, including that covered by toppings.

In his 'Precise Advice' segment on 'The Late Show With Stephen Colbert,' chef Alton Brown explains the reason behind the fancy butter hype.

Keurig coffeemakers have become synonymous with single-serve coffee pods, but the idea of single-serve coffee predates the company by some time.

Enjoy all the nuances of a high-quality gin with this classic gin rickey cocktail recipe.

It's very easy too end up with leftover butter when making a recipe, but it's important to wrap up any leftover butter, especially if you plan to bake with it.

Behind your favorite cocktail lies an art and craft that has been influenced by Jerry Thomas. Here's how he played an important role in mixology history.

Pasteurization is a common staple of modern milk production but the process actually started as an experiment on a different beverage: wine.

There are no flowers in Kitchen Bouquet, the staple of many amateur and professional pantries that helps add color and flavor to many foods.

Ina Garten's shrimp scampi recipe is famous for a reason — and she explained her simple trick with seasonings that packs this popular dish with flavor.

Perfect for rice, beans, couscous, and other dishes, people around the world have been slow-steaming their meals inside tagines for centuries.

Sablefish, often known as a "trash fish" or a "bait fish" is actually a delicious protein with plenty of fats that keep it from drying out like other fish.

Homogenization and pasteurization sound similar but they are actually two different processes that your milk has to go through before hitting store shelves.

Olive oil has been an important part of cooking culture since ancient civilizations. When you buy olive oil, here is why the harvest date is important.

Flavored seltzers are all the rage, be them alcoholic or non-alcoholic, but many don't know where the natural essences promised on the label come from.

Padma Lakshmi hopes to shake off the dust of carby wintertime foods with a sweet grapefruit salad cribbed from a similar one she was served in Morocco.

Japchae is a classic Korean dish that most people enjoy, whether they've tried Korean food or not. Here's where japchae came from, and how you can customize it.

While empanadas originated in Spain in the 16th century, the flavorful pies have expanded beyond those borders, where other cultures have made them their own.