Dish Types

You don't even have to work harder for it!

Nope, it's not cocoa powder.

No mixing bowl or whisk required.

It's just three ingredients dumped into a mason jar and shaken, but it's pure genius.

It's perfect for adding flavor and keeping proteins from drying out.

This "secret" ingredient is actually centuries old.

See you later butter and cream.

Now you can enjoy a stack without feeling like you're starving an hour later.

They should be stick-to-your-ribs tasty, not stick-to-your-mouth gluey.

Just toss your ingredients in a food processor and hit the purée button.

You don't even have to do any extra work.

Take any recipe, add these tips, and mind-blowing chocolate cookies are yours.

Brioche is great, but not when I'm cooking for a crowd.

Make your next big batch cocktail *extra* festive.

This is the month when all I crave are warm, freshly baked cookies on repeat.

These methods look plenty nice and are a whole lot less fussy.

Pair a nice bottle of wine with your favorite Christmas cookie, and invite some friends over.

There might be some actual legit science behind why adding ice water to white cake is such a brilliant move.

"I love to make the cocktail in big batches for guests to enjoy as soon as they step into the door."

This year I'm not risking any late arrivals, and you don't need to either.

Even if you've made beef stew in your Dutch oven or slow cooker, you're gonna want to read this.

Step one: Take it out of the plastic tub.

Yep, the stuff you put in soup. But hear us out: It's *really* good!

A pinch of savory spice is my favorite trick for giving cookies an extra, and sometimes unexpected boost of flavor.

It tastes *much* better than what comes out of a jar.

The next time life gives you lemons, do this.

If puff pastry isn't working for you, it may not be properly thawed.

Try it after you're all done making leftover sandwiches.

It didn't take much to turn me into a convert.

Spoiler alert: It's not on the lip of a bowl.

Peeling is actually easier afterward: We'll show you how.

Constantly dealing with cracked eggs? Here's why.

No more shrunken filling or soggy crusts!

It's what makes your short stack so toasty sweet.

Pie scraps can be a problem. Fortunately, the solution is delicious.

This little tip from Sister Pie is totally changing our baking.

Just a bit mellows out all of the flavors so that each can shine through.

The only problem will be when people ask for the recipe.

No, really. You've got to try this.

It's gut friendly, it's tasty, and it's *not* Greek yogurt.

It's so much faster and easier!

Cinnamon-scented and oh-so-good.

Skip the canned soup routine.

Meal prepping? You might be leaving it too long.

This old-school method makes mouthwatering chicken and steak.

It helps enhance the flavors of nearly every kind of pie.

It's easier than whatever else you had planned for dinner.

Try this for more flavorful, stay-soft-for-days Rice Krispies treats.

There are ice cream sundaes and then there are ice cream sundaes. You know the ones: the interesting, inspired sundaes that boast fancy toppings, delicious sauces and homemade whipped cream. These aren’t usually the ones we make at home, but I so appreciate a well-crafted sundae and thought we should take a moment to discuss how to put together a memorable one — how to really craft one.

This is *much* better than regular sugar.

Your breakfast will thank you.

You may never order delivery again.

It's a *lot* better than the original (and the original is pretty good)!

Go from craving to churning in just a few minutes!

And it's not an extra ingredient!

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.My kids are more likely to eat their packed lunches if there’s some sort of DIY component involved — and frankly I am too. It’s much more fun to get to assemble a pepperoni pizza or a shredded chicken taco than open up a lunch box to find a sad and soggy sandwich.

The easiest, tastiest way to eat a bunch of snacks for lunch.

Say so long to soggy cukes.

Keep it in your fridge and enjoy some whenever it's hot out.

So long brown guac!

It's all about the eggs.

And you only have to clean the blender once.

A ball of store-bought pizza dough can help you make dinner. On busy weeknights, its versatility and convenience just can’t be beat. And while you can obviously make great pizza from pizza dough, the truth is that you can make a whole lot of great things beyond pizza from the dough. Here are five ingenious ways to turn a one-pound ball of pizza dough into dinner. A sandwich is one of the easiest dinners around.

One mom finally found a solution to getting her kids to eat their salads — by making them fun.

This smart tip totally surprised me — and it 100% works.

Hear us out on this salty choice.

This simple tip is the key to achieving hummus bliss.

These will change your breakfast game forever.

Repeat after me: “No more boring lettuce salads.” This summer, let’s challenge ourselves to go beyond our usual plates of mixed greens. Pick up some greens at the farmers market that you’ve never tried before. Swap your usual vinaigrette for something with some real pizzazz. Maybe even give those greens a quick sauté on the stovetop — warm lettuce salad? Why not!

I lived off packaged stir-fry dinners from the freezer section for the better part of my 20s. As easy as it is to throw together a spur of the moment stir-fry dinner, there were many nights when all I wanted to do was open a package, dump it in a pan, and have dinner ready — and let’s be honest, there are still plenty of nights like these.

A side of roasted Brussels sprouts is one of the vegetables I look forward to the most in the cold-weather months — and its versatility is nearly endless. Sure, a simple sprinkle of salt and pepper does the job well, but there are a handful of ingredients that really pair so well with Brussels sprouts that it’s fun to play around a bit. Here are 10 we love to inspire you. The tang of a good mustard is a great match for earthy Brussels sprouts.

If you make cocktails at home, you know that a good bottle of bitters is one of the essentials to have on hand. Bitters are a concentrated mixture of alcohol, herbs, aromatics and spices — maybe you’ve heard of Peychaud’s or Angostura? The herbal notes that bitters bring to the table help to round out the flavors of many cocktails, and I even use a little in my seltzer water in the afternoon as a pick-me-up.