You've made a meal that you know tastes incredible, but do you know how to make it look just as beautiful and appealing on the plate? How do restaurants do it? Gilt Taste shared some simple tips from a pro for making your food look as good as it tastes. More

Yesterday we featured a tour of America's Test Kitchen, the big kitchen where recipes and equipment are tested for Cook's Illustrated, Cook's Country, and all their accompanying television shows and websites. You might not think that such a big kitchen has lessons to offer a home cook in a small space, but actually, space is limited in this bustling, action-packed kitchen! Here are three tips from the America's Test Kitchen director on making the most of a small workspace. More

Most of us probably consider chopsticks to be more of a utensil than a tool, but Chef David Barry from the Culinary Institute of America has some compelling reasons for using them in the kitchen. Namely, the best scrambled eggs ever. More

The perfect risotto is elusive. What is the best way to achieve tender, but not mushy rice surrounded by a creamy sauce? Whitney Chen knows; she was in charge of the risotto at Thomas Keller's Per Se, and she shares some of her best tips in an article for Gilt Taste. One stand-out tip is the smear test, an foolproof way to turn out perfectly-cooked risotto. More

Watch practically any cooking show for long enough and you will eventually see a shot of the chef tossing a big pinch of seasoning into the pan with a wave-like flourish. While the performance and drama aren't strictly required, there are some very good reasons for spicing and seasoning dishes from just above the pan. 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

Crème brûlée seems to be a dessert locked in step with Valentine's Day: It's classic, easy, and impressive. But what is crème brûlée without its crisp top of just-burnt sugar? Just custard, that's what. Here are the three most common ways to melt sugar on crème brûlée, including one that's newer to us. More

We don't want foster fear in the kitchen or worry that you'll screw things up. The kitchen is a place for trial and error and learning. That said, this list of 40 mistakes to make in the kitchen from Cooking Light is pretty spot on; it is a great reminder for cooks young and old to doublecheck a few key things. More

Oh, you molecular gastronomists. There you go again, up-ending everything we think is right and proper in the kitchen. Here's the latest strange yet wholly practical concept imported to home kitchens from the labs of Nathan Myhrvold, gentleman scientist and chef: A method for cooking the absolute perfect steak, demonstrated here by Brandon Matzek of Kitchen Konfidence. More

We look forward to winter fruit salads all year — those grapefruit, oranges, and other citrus are in season and we can't get enough. But if you want to take your winter citrus salads to the next level, check out this smart, sweet tip from reader Marie-Eve. More