This simple trick serves two purposes: adding flavor and retaining freshness.
Storing and Preparing
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Here's our step-by-step method for rolling butter in parchment paper.
We went all the way to China to find the best, most authentic way to savor a cup of fine tea.
What’s the secret to making this renowned Savoyard dish? It’s in a pig’s ear.
Everything you need to know about smoking your own bird, plus great recipes for a brine and a dry rub.
Soaking chiles is quick and easy and makes a delicious base for sauces.
Important tips, including the best way to defrost your turkey and how to cook the stuffing properly.
Here's a handy method for juicing ginger for a pungent sauce.
Pomegranates are notoriously messy, but this simple technique will have you juicing them like a pro in no time.
A fresh idea from world-renowned Italian cook Marcella Hazan on keeping mollusks in the dark.
Tried-and-true techniques from the Saveur test kitchen.
Tips on handling this kitchen essential.
An authentic French dressing, shared by a Frenchwoman and served in the French tradition.
here is how to turn masa into tamales.
Braciole requires a little pounding, a little rolling, and a little simmering, but it gives back big.