When I first started canning, I made huge batches of jam. Between the cleaning, peeling and chopping, I'd be dripping with sweat and every inch of my kitchen would be covered in sticky fruit residue. Despite the fact that each jamming session took hours and hours, I did it that way because that's just how I thought canning was supposed to be. More

Let's clear something up at the start, shall we? Tofu does not have to be bland. There are many kinds to buy and multiple ways to prepare it. But let's skip all that for a second: if you're looking for simplicity, then there's really only one cooking method you need to know to make tofu that's delicious, versatile, and perfect for weeknight meals. Learn this simple, no-fail way to cook tofu, you'll never be disappointed. More

If you make your own mayonnaise at home, you know that keeping a nice, even emulsion is the ultimate goal. This is, of course, easier said than done. Until now. More

If you want to know how to stir-fry with a wok, talk to Grace Young. After an afternoon in the kitchen with this passionate wok evangelist, we came away with our heads stuffed just as full with tips and techniques as our bellies were with the stir-fry itself. We've given you some specific tutorials and recipes from our visit, but we also wanted to revisit the basics that apply to any stir-fry. If you want to master this quick, healthy, seasonally-focused style of cooking, learn these essentials. More

Sausage or bratwurst seem like simple foods to cook, but there's actually great art and mastery required to properly grill them without breaking the casing. This pro tip is priceless, and gives you killer condiments to boot. More

See this wok? It just made a delicious batch of chicken stir-fry and now it needs to be cleaned. Like cast iron skillets, carbon steel woks require some TLC when it comes to cleaning. Fortunately, this special care boils down to nothing more complicated than "rinse, scrub, dry." Here's a step-by-step guide on to how to clean your carbon steel wok. More

If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young's stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they're not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.

Here's a step-by-step guide on how to make quick, easy, and delicious fried rice at a moment's notice. 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

Do you own a wok? If you listen to Grace Young talk about stir-frying for long enough, you'll certainly start wanting one! The beauty of a carbon-steel wok is it heats quickly and evenly. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking.

Ready to take the plunge? Here's how to pick a wok and season it for the first time. Also, Grace shows us how to give an adolescent wok a "facial" to keep it looking good as its true patina develops. More

We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. We couldn't stop eating either of these.

Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge. More