It might not seem like it would really matter. What's a little salt? But trust me on this one: it does. Unsalted butter is the difference between a batch of cookies that turns out perfectly and one that tastes bland — or salty (even worse). I'm curious: do you have a favorite brand of unsalted butter for baking? More

We've been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors. Today we're going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift's Attic. Then we're going to wrap things up and gift some to our friends for the holidays. More

If you want your coffee to be truly great, then you need to treat your kitchen like a laboratory—or so says Katie Carguilo, winner of the 2012 U.S. Barista champion. But regular joes (pun intended) shouldn't be put off by the sound of that; it's not that complicated! If you're ready to take your coffee brewing to the next level, read on for her expert tips: More

It's difficult to fully explain how fantastic this book is without just putting it into your hands and pushing you into a comfy chair for the afternoon. Adam Roberts has spent the past year traveling from kitchen to kitchen, gleaning secrets, tips, and recipes from the best chefs in the country. This is the result: a tome of collective culinary know-how that simultaneously entertains, engages, and educates. Clear your schedule and make a cup of tea; you'll want to spend some time with this one. More

Q: I recently made my first tarte au citron using this recipe from The Guardian. It came out great, but the lemon curd filling wasn't thick enough to properly hold its shape after cutting. To take this recipe from being utterly delicious to perfect I need your help. How can I thicken it?

Sent by Lena More

Do you make French fries at home? They're a rare treat around here, but when that crispy yet tender texture is just right, they truly are one of the best foods imaginable. I learned something, though, about great fries at that potato seminar I attended a couple weeks ago. The real key to great fries is in the potato itself, and in something that happens to it before you even buy it... More

This second installment in our 5 Essentials for the Home Cook series is a real treat. We have the advice of not one but two accomplished professional cooks who are also longtime Bay Area cooking teachers, Jodi Liano and Catherine Pantsios. Jodi and Catherine are in the middle of launching a very exciting project, The San Francisco Cooking School, a new professional cooking school that also has an extensive home cooking program, so they have a real understanding of what a home cook needs to know. They took a break from their busy schedule to share a few of their top tips for home cooks. More

Recently we shared a pro tip for using masking tape to label food and containers in the kitchen. Here's a similar tool that's incredibly useful for kitchen labeling and organizing: blue (or green) painter's tape! More

I mentioned earlier that I was at a potato workshop last week, watching some great chefs play around with potatoes. Here's one simple, effective idea from San Francisco chef Gary Danko, one that turns plain boiled potatoes into something special. More

Welcome to our new series Expert Essentials for the Home Cook where we will interview chefs and other food professionals about their top five things a home cook should have, know, do, or understand to be a great cook. We begin our series with Preeti Mistry, a Top Chef contestant in 2009 and a former Google chef. Read on for Preeti's top five tips for a home cook looking to build flavor. More