We broke down the mighty almond in all its forms—blanched, flour, extract, and more—so you know which to use when.
There's a time and place for low and slow, but this isn't it. Grab your wok or another large, sturdy skillet and crank up the heat to high. Dinner's ready in 8 minutes flat!
Grow microgreens indoors (even in dark and dreary winter) with this cool new tool.
Our Favorite Holiday Sprinkles
Make your holiday treats shine with our pretty sprinkle picks.
'Tis the season for baking all the things. But before you dough (get it?), check out our holiday cookie cheat sheet.
Ingredient Spotlight: Chestnuts
Where do chestnuts come from? How do you eat them? Here's all you need to know.
How to turn Cheez-Its, pretzels, chips, and more into an alternative piecrust