What is it about a pretty ceramic egg carton that makes us weak at the knees? We love proudly displaying them on our brunch table or just opening up the fridge and seeing that pop of color. These egg cartons from Le Creuset — made from stoneware and available in Easter-appropriate pastels, as well as all the signature Le Creuset colors — are at the top of our list.

If we had to guess, we’d say that the 9×13-inch pan is the piece of bakeware most people have in their kitchens. Yes, there are probably some out there who prefer an 8×8-inch pan, but the 9×13 still reigns supreme — and for good reason. It comes standard in a variety of materials (metal, glass, and ceramic), which means it really is perfect for every dish and cooking style.

One of the signs of a good cook is that they’ve learned little tricks of the trade along the way. They know how to make the most of the food they have in their fridge and how to improvise or take shortcuts to make a recipe even better. Here are 15 tips that will help you become a better cook in 2016. Use this tip to make sure your eggs are fresh: That way you’ll know which should be poached and which will be better hard-boiled.

Even if you’re a relatively confident cook, there are likely still some things you don’t know about your kitchen — we’re here to demystify all of it. From making sure your fridge is running safely, to knowing the differences between gas and electric ovens, these guides will make you a more informed cook in 2016. There is a correct way to load your dishwasher: Take a quick look at the manual that came with it to find out if you’ve been doing it wrong.

Your freezer isn’t just for ice cream and that half-empty bottle of vodka — it can actually be a tool to help you streamline your everyday cooking routine and make life easier on yourself. Follow these 10 tips for stocking your freezer, and you’ll stress less about meal time. Organize your freezer: First you need to make sure your freezer is organized to get the most out of it — or rather into it.

Even though we think we know so much about food and health, there seems to always be something to learn. For example, you might be doing some things that make your vegetables less nutritious. Who knew? With the aim of starting 2016 on a healthy note (resolutions, anyone?), here is the best information we learned about eating healthier in 2015. You might be making your veggies worse for you: They’re still healthier than a piece of cake, but you should stop these practices now.

Much of what goes on in your kitchen is actually more science than art. From baking to braising, knowing the why behind the technique can help you be more confident in the kitchen. Here are a few lessons we learned this year that will help you be a more confident and informed cook. We bake at 350°F for a reason: It might not be the best reason, but there is a precedent for it. Learn when to deviate from the most common temperature.

There is a raft of common ingredient pairings that not only seem to be similar, but practically beg to be substituted for one another in a pinch. But when is this safe, and when will it produce unintended results? Can sweetened condensed milk be swapped out for evaporated? What about bleached and unbleached flour, or active vs. instant yeast?

So many of us start our days with coffee of some sort. From a full French press of black coffee to an espresso drink with a mountain of foam, there’s something for almost everyone. There’s also still a lot to learn to help you make a better cup of joe at home. Here are our favorite coffee lessons from 2015. Introducing fika: This was the year of fika, the Swedish coffee break. Learn what it is and why it will make your days so much better.

Cinnamon is one of those aromas that just makes us think of the holidays. Whether it’s gingersnaps baking or mulled cider simmering on the stove, we just want our homes to smell of the warming spice. That’s why I’m so in love with cinnamon dough ornaments. They are easy to make — a great project for kids — and when hung on your tree, they make the house smell of cinnamon. Today I’m showing you how to make these easy ornaments for yourself.