Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in? In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok - this will be fun and easy! More

We think this is one of the best skills a home cook can have. Making your own salad dressing is extremely easy—you can even skip the whisking, if you want, and shake it in a jar—and the end result is far superior to what comes in a bottle, in our opinion. There are countless variations (like adding bacon drippings or making it creamy), but today we're laying the groundwork with the steps to a basic balsamic vinaigrette. More

I am an impatient cook. If I'm going to make a sauce or gravy out of the liquid I just used for braising, I want to do it right now. I don't want to laboriously skim the fat off with a spoon or wait for anything to cool. Fat separators are all well and good, but what about using a tool I already own? Enter the turkey baster. More

There are many versions of prepared vegan 'mayonnaise' out there on the grocery shelves. But they're also quite simple to make at home where you can adjust the sweetness/tang ratio to your taste. Read on for two versions, one made with tofu and another made with almonds. More

It’s around this time of year that we start growing weary of all the rich and heavy mid-winter dishes and start craving a dash of something fresh. Tangy, citrusy ponzu sauce can add just such a dash. This is our newest condiment-crush and we have plenty of ideas for how to use it. What are your favorite ways? More

On a recent oil and vinegar tasting, my sister went wild for a chocolate balsamic vinegar. It had a sweet, tangy, and slightly bitter taste. And it made me want to make some for her as a gift (and a little for myself, too!). Here's how: More

Here's a weekend project for you: Make turkey gravy! It takes a few hours, but you're left with a bounty of good eating. There will be shredded turkey meat for sandwiches, extra turkey stock for stuffing or for slurping, and the golden stuff itself: Thick, savory turkey gravy stashed in the freezer for Thanksgiving Day. When your Thanksgiving turkey is roasted and the guests are seated you don't have to worry about your gravy. It's already done. More

See this creamy goop? This is a piece of culinary magic that holds casseroles together, forms the base of soufflés, and can even be turned into a pasta sauce with a few extra ingredients. This is a white sauce — a very, very helpful thing to know in the kitchen. Just in case you've never made one before, or want a refresher, here's a quick photo tutorial! More

Might as well dive right into the holiday food conversations! From the mashed potatoes to the Brussels sprouts, gravy is the tie that binds everything on the Thanksgiving plate. It’s a wonder we don’t make it more often, honestly. Do you find that’s true? Or do you make gravy more often throughout the year? More

Fish sauce is that magical, secret ingredient that somehow completes any dish that it's added to. Traditional to most asian cuisines, a version of fish sauce was also used in ancient Rome. Fish sauce is obviously based on fish, so what's a vegetarian (or vegan) to do if she wants to cook Thai or Vietnamese food, for example? Can't she have some of that magical savoriness, too? The answer is yes! Read on for a fish-free version of fish sauce that uses some very interesting ingredients. More