No one can blame you for pushing aside a piece of soft, soggy fish skin, but if cooked until crisp and crackling, the skin on a fillet is not just edible, it can be downright addictive, adding textural contrast and tons of flavor. The LA Times Test Kitchen has a simple method for ensuring the crispest fish skin. More

Something about spring makes me want to throw healthy cooking to the wind. Of course there is plenty of good cooking to be done in the spring with all those temptingly fresh vegetables, but after the cold of winter I also want to luxuriate in the sunshine with something easy, quick, and decadent. Like an ice cream sandwich. A really, really good ice cream sandwich. A (dare I say it?) perfect ice cream sandwich. More

For those with a permanent or temporary physical disability involving mobility impairment, cooking can present challenges as well as opportunities for creative problem solving. Not all disabilities or people are the same, but some of the common issues include limitations in standing, reaching, or using one side of the body. More

My adventure with this big fish peaked as I tried shoving it — lovingly stuffed and carefully sewn up with pink thread — into my twenty-inch apartment-sized oven. There was swearing and a little dance of frustration. Maybe even a lump in the throat. Then I hacked it in half and moved on. More

Sure you can simply pop your leftovers in the microwave, heat, eat, and enjoy. But what if you're looking to transform yesterday's dinner into something a little more special? Check out these five ways to turn almost any leftover into something entirely new! More

For bakers craving consistency between batches of scones or accuracy when making a tricky cake, weighing ingredients is the key to success. Since not all recipes provide both the volume measurements (cups) and the weight measurements (ounces), here's a handy list of the most common conversions. More

According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. More

We'd be remiss to let Reader Request Week go by without an in-depth look at homemade broths and stocks, the building blocks of good soups! Whether it's chicken, vegetable, beef, or shellfish, most soups start with a savory, brothy brew. Here are recipes, tips, and good ideas for better stock at home. More

When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

Some people think health-conscious food is boring or bland. (Open any pre-packaged portion control meal from the freezer section at your local grocery store and you'll see why.) But the truth is, flavor doesn't always come with extra calories. More