We think we know oatmeal, but according to food historian Anne Mendelson, we do not. Old-school oatmeal (and she means truly old-school) bears little resemblance to the thick, chewy, raisin-studded porridge that most of us know and love. But Mendelson insists that the pioneers had it better. More

I love cereal. I sometimes eat it for dinner...and lunch (but not all on the same day, come on!). However, I can't stand the super sweet stuff. Masquerading as health food, those sweet clumps of granola will do me in after a few bites. But unsweetened cereal isn't quite right, either. What to do? Make my own blend! More

If you've ever been interested in making your own sausage, but put off by the equipment needed to do it, Bon Appetit has a smart method that uses just one low-tech tool: a Chinese soup spoon. More

If you're taking the plunge into gluten-free eating this year, you might be feeling a bit overwhelmed right about now. With so much information and so many products out there, where do you even start? This straightforward guide to gluten-free flours and explanation for making your very own signature flour mix from Shauna Ahern of Gluten-Free Girl and The Chef is just what you need to get going. More

The unwritten subtitle on this one is really "without creating a gigantic mess in your kitchen." As delicious as they are, pomegranates are notorious for leaving your counters, your cupboards, and yourself splattered with sticky deep-red juice. Here's how to do it while keeping the crime-scene-like mess to a minimum. More

When the guests left New Year's brunch on Tuesday and I began cleaning up, I found half a bottle of Champagne left on the counter. Exhausted and ready to put my feet up, the bottle went into the refrigerator and was soon forgotten. Now, with half a flat bottle on my hands, I've started brainstorming uses for it in cooking or baking. But you know what idea I like best? Doing almost nothing... More

Packing up the holiday cookies cutters always makes me a little sad that the season— and its ever-present excuse for pulling out butter and sugar — is at an end. Not feeling quite ready to part with your Christmas stars and gingerbread men? Take some inspiration from The Food Network and put your cookie cutters to use in other clever ways around the kitchen. More

Some of our favorite tips to share on The Kitchn are those that are so simple and smart, they make you wonder, Why didn't I think of this sooner? This year some of our favorite surprising discoveries included the best ever trick for separating eggs, a hack that turns a $50 ice cream maker into a $300 model, and the easiest way to keep a cut apple fresh all day. More

With Hanukkah in its full swing, many a household is frying up some latkes. In the years of trying to get my hands on every latke recipe I could find, I've learned a few reliable techniques that turn out lacy, crispy, delectable latkes each and every time. And I'm here to show you how to get the same results in your own kitchen! More

Wait! Before you toss those empty paper towel rolls into the recycling, CHOW has another way we can use them: to help us make perfectly round slice-and-bake cookies. More