Kitchen Tips and Troubleshooting
Don't Google that question again. Consult our kitchen tips and troubleshooting guides for organizational hacks, safety and cleaning how-tos, and more.
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The Quick Trick for Softening Canned Chickpeas for Silky-Smooth Hummus, Stews, and More
Bloom Phase: How to Read the Bubbles In Your Coffee
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We Stored and Ripened Bunches and Bunches of Bananas—Here Are the Best Methods
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5 Unexpected Sweet Applications for Focaccia
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I Grated 13 Frozen Foods to Test TikTok's Jalapeño Dust Trick—Here's How It Went
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The Surprising—and Easy!—Way to Re-Crisp Stale Chips
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How to Make Boxed Pancake Mix Even Better
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The Best Natural Green Food Coloring, According to Our Tests
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A Food Waste State of Mind: How to Tackle a Systemic Problem as an Individual
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A Guide to Composting: Turn Food Waste Into Garden Gold
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The Best Way to Chill Wine Fast
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Fire Safety 101 for Home Kitchens
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Stop Putting These Things in the Dishwasher
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How to Dispose of Cooking Oil and Fat Without Making a Big Mess
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How to Deodorize a Fridge
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The Best Way to Store Ice Cream in Your Freezer
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Our Tips for Meal Planning During Self-Isolation
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Kitchen Safety 101: How to Prevent Cuts, Burns, and Other Injuries
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Mix and Match Chile Flakes and Powders for Layers of Flavor and Heat
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Why Mineral Oil Belongs in Every Kitchen
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How to Clean Candy (and Other Sticky Stuff) From a Pot
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A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin | The Food Lab
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Hack Your Way to a Bigger Stovetop, No Renovation Required
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How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)
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The Case for Room-Temperature Foods
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What to Pack for Your Vacation-Rental Kitchen
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6 Ways to Build Your Spicy Food Tolerance
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11 Microwave Shortcuts Every Home Cook Should Know
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How to Clean Stainless Steel Pots and Pans
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5 Surprising Ways Baking Soda Can Improve Your Cooking
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How to Fix Gravy, Whatever the Problem
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The Best Way to Clean Your Filthy Microplane, Zester, or Grater
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Should You Put Salt in Your Coffee?
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24 Essential Kitchen Tricks and Tips
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Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine
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How to Organize Your Refrigerator for Better Food Storage | The Food Lab
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Why Isn't This Working? 5 Variables That Affect Recipe Timing
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22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)
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How to Clean Out Your Spice Cabinet and Organize It—for Good
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The Better, Faster Way to Freeze and Defrost Your Foods
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How to Make a Parchment Paper Lid for Stews and Braises
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The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
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7 Cocktail Party Tips from Sasha Petraske of Milk & Honey, NYC
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How to Set Up a Prep Station Like a Pro Cook
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Food-Styling 101: Pro Tips to Step Up Your Game
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Kitchen Storage and Organization Essentials That Keep Us Sane
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Pack Your Picnic Basket Like a Pro: Essential Gadgets for Your Next Outing
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Dull Knife? No Sharpener? Grab a Mug
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How to Fix a Broken Sauce or Vinaigrette
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My Favorite Cooking Hacks | The Food Lab
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Roasting Mushrooms? Save the Cooking Liquid to Make a Savory Condiment
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Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients
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How to Combat Soggy Pie Crusts With Epsom Salt
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What to Eat on a Camping Trip
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Want More Flavor From Fresh or Canned Tomatoes? Fire Up the Oven
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What to Do With Leftover Tomato Paste
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So You Miss Deep Fried McDonald's Apple Pies?
Pizza Protips: Additions to Your Dough
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Soak Dried Mushrooms in Wine or Stock for More Flavor (and Efficiency)
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Freeze Fresh Herbs for Long-Term Storage
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What to Do With Leftover Herb Stems
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5 Ways to Dress Up Store-Bought Salsa
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Why Doesn't the Coffee I Make at Home Taste As Good As Café Coffee?
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Cooking With Bacon? Store it in the Freezer for Maximum Ease