Techniques

Cinnamon and Honey Scotch Sour

The Easiest Way to Spice Up Your Cocktail Syrups

By CAREY JONES AND JOHN MCCARTHY
Strangolapreti

The Best Thing to Make With Old Bread and a Ton of Cheese

By KATHERINE WHITTAKER
Learning to Cook the Indian Way

Learning to Cook the Indian Way

By DAVID SHAFTEL
Japanese Tea Leaf Salad

How to Cook With Leftover Tea Leaves

By MAX FALKOWITZ
Lasagna Bread (Scaccia)

Introducing Scaccia, a.k.a. Lasagna Bread

By BEN MIMS
Mortar and Pestle

Why It’s Really, Truly Worth it to Finally Buy Yourself a Mortar and Pestle, Because it’ll Make You a Better Cook

By MAX FALKOWITZ
5 Simple Tips for Better Homemade Eclairs

5 Simple Tips for Better Homemade Eclairs

By CRAIG CAVALLO
5 Secrets to Making the Perfect Quiche

5 Secrets to Making the Perfect Quiche

By MAX FALKOWITZ
The Fastest Pizza Ever Starts With a Loaf of Bread

The Fastest Pizza Ever Starts With a Loaf of Bread

By FARIDEH SADEGHIN
Smith Island Cake

How to Make Perfect Layer Cakes

By BEN MIMS
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Give Beans a Fresher Flavor by Sprouting Them

By ALEX TESTERE
Sprouted Mung Beans

How to Make Sprouted Seeds and Beans at Home

By FARIDEH SADEGHIN
Bake a Smoky-Sweet Chiffon Cake with Mezcal

Bake a Smoky-Sweet Chiffon Cake with Mezcal

By BEN MIMS
Fish: Best With…Vanilla?

Fish: Best With…Vanilla?

By DIANE SELKIRK
The Best Thing to Do With Old Bananas: Make Chocolate Pudding

The Best Thing to Do With Old Bananas: Make Chocolate Pudding

By BEN MIMS
The Magic of Making Mush for Dinner

The Magic of Making Mush for Dinner

By SOPHIE BRICKMAN

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