Emma Christensen

It can replace couscous or rice in any dish.

The creamy, buttery sauce will upgrade everything from eggs Benedict to asparagus.

The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic.

This is how you can fix it and prevent it in the future!

A fancy name for a simple technique!

It's simple to make and you can add it to so many different things!

When cooking clams at home, one thing that can pose a challenge is getting the sand out of the shells. Crunching into gritty clam is enough to ruin anyone's meal!

It’s just one of those skills that’s very handy to have when the moment arises.

Learn how to tell when homemade breads are fully cooked with these tips.

Peeling and deveining shrimp isn't hard. Here's how to do it, exactly the way I was taught at culinary school.

It all depends on what you're serving and how.

Against all odds, yes, it works.

Here's how to take the temperature of your turkey and make sure that it's arrived at the safe internal temperature for eating.

Good golly, is that turkey frozen *solid.* Here's how to make sure it's ready in time for your holiday meal.

Forgot to plan ahead? No problem.

These are the best ways to keep your brown sugar soft so it's always ready.

An easy, step-by-step guide.

Here's how to easily open the festive fruit without making a mess.

This is the proper way to open your bottle of bubbly!

Learn some of the most common ways that recipes ask us to cut, slice, and dice carrots.

Because you deserve pie perfection.

Noodle mush, no more! Here’s how we make perfect rice noodles for dishes like pad thai, pho, and spring rolls, plus a few extra tips. Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking. Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us).

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so haunting that I had to eat several more just to fix it in my mind. Well, I’m in trouble now because I just discovered how to make these little cheese puffs. With their addictive cheesiness? They are super easy to make at home.

Two ingredients will solve your baking emergency in a pinch.

Stir-fries don’t have to mean just vegetables and rice — they can mean noodles, too! In fact, noodle stir-fries are one of my favorite weeknight comfort foods. Whether made with lo mein noodles or rice noodles, these stir-fries are quick to prepare, and serve as the perfect backdrop for everything from sliced chicken breast to tender bok choy.

A fresh and flavorful sauce to memorize.

Knowing when you can stop kneading the dough is among the more mysterious aspects of baking bread. Sure, it’s no longer a wobbly mess of bubble-gummy dough, but is it really done? To find out, there are ways to tell whether the dough is ready after kneading it for 10-12 minutes by hand or 8-10 minutes in a mixer. Here are a few clues to look for. The point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture.

Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable.

Yes, it's possible!

Pizza in its simplest, most classic form.

This simple chicken recipe is, far and away, the easiest way to cook our favorite poultry that I know. You hardly need a recipe: just toss a mix of chicken breasts, thighs, and drumsticks with a bit of olive oil, salt, and pepper, then roast for about a half an hour. No flipping, no fussing, no nothing — and you can pile everything on a serving tray without the bother of pulling out the carving board. So smart. This is the kind of recipe that belongs in your core arsenal as a home cook.

Prettier loaves ahead!

A versatile ingredient, its unique flavors and consistency is great in soups, salads, and more.

It comes together with just a handful of condiments.

An egg-powered vehicle for leftovers.

Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months.