Storing and Preparing

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Making Duck Confit
Threee steps to melt-in-your-mouth duck.
Making Duck Confit
Duck is considered a luxury here in America, but it’s a specialty in southwestern France.
Making Middle Eastern Yogurt
Arab yogurt, or laban, has a slightly richer texture than generic American yogurt.
Making Polenta
Follow these expert tips for making smooth, creamy, luscious polenta.
Making Spaghetti alla Carbonara
Making Spaghetti alla Carbonara
How to make an authentic version of this pancetta-rich favorite.
Making Sticky Rice
Making Sticky Rice
This rice is a staple of Asian cuisine and can be served for lunch, dinner, or even a snack.
Making Tamarind Extract
You might not need to use tamarind extract often, but when you do, here's the way you make it.
Making Wontons Like The Pros
Making Wontons Like The Pros
Here is how to make the butterflylike shape wontons for Trader Vic's crab Rangoon.
Making a Bouquet Garni
Making a Bouquet Garni
Here’s how it’s done at Le Ferrandi, the acclaimed Parisian cooking school.
Moroccan Techniques
Moroccan Techniques
Here's how to prepare special ingredients called for in many Moroccan dishes.
Nice Rice
For fluffy and moist rice, we got the low-down from our Indonesian experts.
Noodle Basics
Noodle Basics
Tips on buying, handling, and cooking the Chinese classics.
North American Clams
Most North American hardshell clams, or quahogs, belong to a single species, Mercenaria mercenaria, but the different names they go by can be confusing.
One Potato, Two Potato
One Potato, Two Potato
How to take advantage of sweet potato season for breakfast, lunch and dinner.
Source: Serious Eats
Our Deepest, Darkest Chocolate Secrets
Our Deepest, Darkest Chocolate Secrets
How do you know great chocolate when you find it? By following our expert advice.