We have given some thought and conversation to the idea of cooking a week's worth of vegetables over the weekend. Such a good way to enjoy your vegetables — have them ready and waiting. Well, the same goes for fruit. More

It's easier to chop iceberg lettuce once you've removed the core, and thanks to Saveur, we now know the best way to do it. Hint: some arm strength and a solid surface is required! More

People often ask me how much I cook, expecting me to say that I'm in the kitchen chopping and baking every day. But the truth is that I only cook two or three times a week. My not-so-secret secret is leftovers with a capital "L". I say make it once and eat it twice — or more! More

When it comes to the topic of caramelized onions, Slate writer Tom Scocca is disgruntled. Specifically, he is dissatisfied about the downright lying that goes on in recipes about how long it takes to caramelize onions. He points out examples of cookbook authors and writers implying it takes as little as 5 to 10 minutes to create dark caramelized onion. He's calling fiddlesticks on this fiction: How long does it really take to caramelize onions, and why do recipe writers pretend otherwise? More

Sometimes the cutoff between making dinner on a weeknight and ordering in is just 10 or 15 minutes. Whip up a dish in 30 minutes — no problem. But that 45 minute recipe suddenly seems like too much time when you're working late. Ever think that you could be saving time just by following a few tips? Read on for 6 kitchen obstacles to overcome — it will save you time! More

With their quick prep and convenient cleanup, one-pot meals are perfect for busy weeknights, but if you're looking for an interesting alternative to the usual soups, stews and casseroles, give one-sheet-pan dinners a try. More

It's breakfast week on The Kitchn, so I've been thinking about favorite ways to treat myself when I have a morning alone, a little nibble that elevates the usual yogurt and granola routine into something special—and by special, I mean a fresh-from-the-oven chocolate croissant, courtesy of Trader Joe's frozen food section. More

There are kitchen tasks that just take time. Allowing bread to rise, for instance. You release control and just let it do its thing. Or boiling water. Or braising meats. But every now and again you hear of a trick that just changes everything. For bakers, this is one such trick. More

I talked recently about having a cold kitchen and one of the things most talked about was how a cold kitchen is a total bummer for rising bread. Indeed it is! So when this simple tip popped up last week I felt a little silly for not having thought of it before. Heating Pad + Dough = Huzzah! More