What’s the Difference Between Tamari and Soy Sauce?Skills
Think they're the same thing? Think again.
The 9 Types of Salt Every Home Cook Should KnowSkills
Are you using kosher for everything?
6 Best Ways to Make a Dish Less SpicySkills
There are a lot of ways dishes can end up too spicy: Maybe the recipe was developed using a milder version of a curry paste than what you ended up buying, or you used an especially spicy batch of fresh chiles, or you accidentally put in one tablespoon of hot sauce rather than one teaspoon, or you just dumped too much cayenne into your pot of chili. The easiest way to tone down a dish that’s too spicy is to add more ingredients to lessen the proportion of the spicy element.
These Are the Best Chili Powder Substitutes to Use When You’re Running LowSkills
Don’t run to the store just yet — consider trying one of these chili powder substitutes instead!
Every Type of Soy Sauce Home Cooks Need to Know About and How to Use EachSkills
Here are all the varieties you should know about and more.
What Is Cinnamon, Exactly?Skills
Learn all about this warm spice, including the different types, plus how to use it in sweet and savory recipes.
How to Mince Garlic Like a ProSkills
Our step-by-step photos will show you the way.
Technique: How to Use Tamarind PulpSkills
Pad thai and many other Southeast Asian dishes just wouldn’t be the same without a few healthy spoonfuls of sweet-sour tamarind. For the most part, we use blocks of tamarind pulp when this ingredient is called for, and these require a little extra prep work before going into the pot. Here’s what we do!These blocks of tamarind pulp are the tamarind fruit pods stripped of the outer husk and compressed tightly together.
10 Chef-Approved Garlic Tips Every Cook Should KnowSkills
For starters, here's how to choose the best bulbs.
Sep 30, 2022
What’s the Deal With: White Balsamic Vinegar?Skills
With the exception of perhaps oil, few pantry staples come in as many varieties as vinegar. I regularly keep on hand no fewer than seven different vinegars: red wine, white wine, champagne, sherry, rice, apple cidar and balsamic. Later on, I discovered white balsamic vinegar, a blend of white grape must and white wine vinegar. Recently, while scanning through the ingredients list of a recipe I was making, I came across a vinegar I was unfamiliar with – White balsamic vinegar.
Sep 28, 2022
3 Easy Ways to Make a Boring Pot of Rice Taste AmazingSkills
Here are three tricks I use to give my everyday rice a little extra oomph in the flavor department.
Sep 11, 2022
This Time-Saving Hack Promises to Give You Fresh Garlic for Up to a YearSkills
For all you garlic lovers out there!
Aug 23, 2022
5 Ways to Use Pomegranate MolassesSkills
Pomegranate molasses has become one of my favorite ingredients, but it’s a tricky one for many people. Perhaps you, like our assistant editor Ariel, bought a bottle to make one recipe, such as muhammara, and now you’re wondering what else to do with it. Ariel has been after me for months to write down a list of more ideas for pomegranate molasses.
Aug 19, 2022
What Is Gochujang, and How Do You Cook With It?Skills
This Korean red pepper paste will add serious kick and depth of flavor to anything you stir it into.
Aug 8, 2022
What Is Epazote & How Do You Use It?Skills
When it comes to beans and lessening their “digestive consequences,” we have two main strategies: one, soak them before cooking and two, add epazote. Not familiar with epazote? Learn all about this pungent Mexican herb, plus how to cook with it.Epazote (pronounced eh-puh-ZOE-tay) is an herb native to Mexico and Central America that is perhaps best known for its carminative, or gas-relieving, properties.
Aug 8, 2022
How to Preserve ChivesSkills
Who doesn’t want a dollop of melted chive butter on their grilled steak or a dash of zesty chive vinegar on their salad in the dead of winter? I love blowing my guests away at a dinner party in December with flavors that evoke the smells, memories, and tastes of summer. Chive is a garden staple that can be preserved and used in many ways. Finding ways to enjoy the vibrant flavors of summer all year-round is one of the most rewarding aspects of gardening.
Aug 4, 2022
What’s the Difference Between White, Yellow, and Red Miso?Skills
More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking – and not just for soup! Happily, many major stores have caught on and are starting to carry a variety of traditional misos to choose from. There are different types of misos and each is made from soybeans that have been fermented with either rice, barley or other grains. The real question is: how to choose?
Aug 3, 2022
The Cheap Little Hack I Use to Get Big Flavor in Almost Any DishSkills
Amp up fried chicken, deviled eggs, and much more.
Jul 21, 2022
What Is Star Anise and How Do You Use It?Skills
Star anise just may be the most unique and fun-looking spice in the pantry. But it's more than just good looks.
Jul 11, 2022
This Simple Hack Will Help You Mince Chives Like a Professional ChefSkills
This makes it so much easier.
Jun 13, 2022
Organizing Your Spices: 20 Spice Storage Setups and SolutionsSkills
Many of us keep heaps of spices on hand in the kitchen, and that can create quite the storage conundrum. From wrangling dozens of little bulk-bin bags to rummaging around in the cupboard for the right jar, the whole process shouldn’t be so maddening. We love seeing how other cooks store and organize their spices because we’re always on the lookout for that “why didn’t I think of that?” tip.
May 11, 2022
A, A & A: What’s the Difference Between the New Maple Syrup Grades?Skills
As a kid, pancakes weren’t pancakes without the good stuff. And by the good stuff, I mean real maple syrup — not that artificially flavored, corn syrup-laden imposter. We’d pick up a big jug in the spring and it would last us through the year, for special weekend breakfasts and early morning oatmeal. Now, as an adult, my pantry isn’t fully stocked unless there’s a bottle of maple syrup in it. But lately I’ve discovered that just one bottle won’t cut it.
May 4, 2022
These Expert-Approved Vanilla Extract Substitutes Work Like a CharmSkills
These substitutes are full of flavor and super easy to find.
Apr 29, 2022
Allspice Is a Spice Cabinet Star — Here's Exactly How to Use ItSkills
This versatile warm spice gives a distinctive flavor to both sweet and savory dishes.
Apr 27, 2022
This Hack Helps You De-Stem Your Herbs Using a Kitchen Gadget You Likely Already HaveSkills
You know, if you're into that kind of thing.
Apr 20, 2022
Use This Simple Trick to Fix Clumpy or Hardened SpicesSkills
Try this quick-fix and get cooking.
Apr 5, 2022
Different Types of Paprika, ExplainedSkills
There's a lot to know about paprika and all of its varieties.
Apr 4, 2022
The Violent Way to “Mince” a Boatload of Ginger in 2 SecondsSkills
It's a great way to get your anger out while you're cooking.
May 12, 2021
This 20-Second Garlic Peeling Trick Is Better than Any Other MethodSkills
No messy bowls. No bruised, sticky cloves.
May 11, 2021
The Freezer Garlic Trick You’ll Wish You Had Known Forever AgoSkills
A recent video on TikTok shows you how to prep and freeze a "boatload of garlic" so you'll never be without your favorite allium.
Apr 22, 2021
Here’s Why Pro-Bakers Keep 3 Types of Vanilla on Hand At All Times (And You Should Too!)Skills
There’s something that truly can’t compare to the warm, sweet scent of vanilla. Beloved in everything from ice cream to cakes, a vanilla is as much a scent as it is a powerful flavor. Even in chocolate recipes, vanilla acts as a secret ingredient that makes everything taste just a little bit better. You’ll most often see vanilla extract called for in recipes, but there’s a whole world of vanilla products to explore.
Mar 17, 2021
3 Times You Do NOT Need to Mince Your GarlicSkills
Here are 3 times you can skip mincing garlic, even when a recipe calls for it.
Jan 30, 2021
This Is the Absolute Best Way to Make Black Garlic at Home (Trust Me, I Tried Them All)Skills
Here's everything you need to know about making black garlic at home: what works, what doesn't, and whether it's even worth it.
Jan 30, 2021
What’s the Difference Between Galangal and Ginger?Skills
So what really is galangal and how does it compare to ginger?
Jan 13, 2021
All About Mother of Vinegar, That Slime In Your VinegarSkills
That weird stuff in your vinegar bottle isn't harmful — and it can actually help you make more vinegar!
Jan 9, 2021
8 Small Ways to Make Roasted Vegetables Taste Even BetterSkills
Tiny upgrades, big results.
Nov 10, 2020
The One Step in the Cooking Process You Do Not Want to Skip
Kitchn Cooking School
The purpose of adding salt isn't to make food tasty salty — it's to enhance the flavors of the ingredients.
Oct 30, 2020
We Tried 6 Methods for Peeling Garlic and Found the Fastest and Easiest Method on the Planet
Skills Showdown
The winner uses a little heat to save time.
Oct 23, 2020
The Real Difference Between Coriander and Cilantro Explained
What's the Difference?
Plus where coriander seeds fit into the equation!
Aug 26, 2020
8 Ingredients to Add Smoky Flavor Without a GrillSkills
Use them together or individually for that smoky, from-the-grill flavor!
Aug 25, 2020
Hot Honey Is the $10 Pantry Splurge I Never Knew I Needed
Taste Makers
It elevates even the most everyday meal.
Aug 25, 2020
What’s the Difference Between Canola and Rapeseed Oil?Skills
Here’s the scoop on both.
Aug 15, 2020
Dijonnaise Is the 2-Ingredient Condiment That Makes Everything I Eat Taste FancySkills
Magic happens when two humble condiments join forces.
Aug 4, 2020
Tempering Spices Is the Most Important Lesson in South Indian Cooking
South Indian at Home with Chitra Agrawal
This step-by-step guide will show you how it's done.
Jul 28, 2020
Does Vinegar Ever Really Go Bad? Here’s How to Tell.Skills
Wonder no more about this pantry staple's shelf life.
Jun 29, 2020
Kosher Salt vs Sea Salt vs Table Salt: What’s the Difference & How Do You Use Them?Skills
It's okay if you didn't know already. We've got everything you need to know right here.
Jun 25, 2020
The 6 Vinegars All Cooks Should Have in Their Kitchens — and WhySkills
Is your favorite on the list?
Jun 24, 2020
Yes, Your Spice Cabinet Needs Pickling SpiceSkills
If you've ever looked at a recipe for pickles or chutneys, you may have encountered an ingredient simply called "pickling spice."
Jun 20, 2020
How Long Does Garlic Last and How to Tell If It Has Gone BadSkills
Don't waste a single clove!
Jun 8, 2020
Why a Jar of Roasted Red Peppers Should Be in Everyone’s Pantry
Taste Makers
The truly transformative pantry staple beats the pants off your dry beans.
May 13, 2020
We Tried 5 Methods for Storing Fresh Herbs and Found a Clear Winner
Skills Battle
I'll never store my herbs any other way.
May 13, 2020
Here's How to Make Your Bunches of Fresh Herbs Last Longer than a Few DaysSkills
Remember these tricks and you'll never have to throw away a slimly, wilted bunch again.
May 6, 2020
You're Throwing Away the Best Part of Your Fresh HerbsSkills
The stems hold so much potential.
May 3, 2020
The Best Use for Taco Seasoning Packets (It’s Not Tacos)Skills
You can actually use them for so much more.
Apr 12, 2020
5 Savory Spices to Mix in Your Cookie DoughSkills
A pinch of savory spice is my favorite trick for giving cookies an extra, and sometimes unexpected boost of flavor.
Dec 5, 2019
Give Your Pancake Recipe a Fall Makeover with ApplesauceSkills
Cinnamon-scented and oh-so-good.
Oct 22, 2019
Tip: Quickly Peel a Head of Garlic…With Your MicrowaveSkills
You’ve probably already seen the video demonstrating how easy it is to peel a head of garlic using two bowls, but here’s another method to try. All it takes about 20 seconds and a microwave. Heat a head of garlic in a microwave for about 20 seconds and the cloves will slide right out of their skins with no mess and no sticky garlic juices.
Jun 5, 2019
Can’t Take the Heat? How to Eat Spicy FoodsSkills
Sweating, flushed face, light-headed, fiery mouth? Yup, you’ve been eating chili peppers! Here’s how to eat spicy foods without going into complete shock – and even how you might build up your tolerance for the heat!All those symptoms that happen in your body when you eat spicy foods are caused by a chemical in chili peppers called capsaicin.
Jun 4, 2019
Recipe Rescue! What To Do If You OversaltSkills
How many times have we delicately salted a dish…and salted a little more…and a wee bit more…and then, oops! Suddenly our dish has gone from under-seasoned to tasting like seawater. Can anything be done to save a dish once we’ve added too much salt?Unfortunately, once it’s in there, there’s no getting it back out again – no matter how long you stare at the pot and curse under your breath!
Jun 4, 2019
Ingredient Spotlight: TamarindSkills
Tamarind is one of the not-so-secret ingredients in a lot of Asian cooking. Eating a bowl of pad thai or a spoonful of chutney with your roti, you might not necessarily realize it’s there. But if it’s left out, food just don’t taste quite right! What is this mystery ingredient?Until we started researching this post, we didn’t realize that the tamarind tree is actually native to Africa.
Jun 4, 2019
Blogging Cook’s Illustrated: Real or Imitation Vanilla Extract?Skills
Can you tell the difference between imitation vanilla and the real stuff in your baked goods? The chefs at Cook’s Illustrated decided to put this to the test, and their results may surprise you. Get the scoop on this and our other favorite picks from the March/April issue after the jump!Real Vs.
Jun 4, 2019
The Best Tip You Probably Missed in The Zuni Cafe CookbookSkills
It wasn’t easy to settle on just one tip, as there are many excellent techniques in the late Judy Rodgers’ The Zuni Cafe Cookbook (read my review here). I was tempted to highlight her brilliant move of drizzling a teaspoon of hot vinegar over fried eggs to complement and balance their richness. Instead, I landed on this excellent solution for that dreadful moment when you’ve added too much oil to your hand-mixed mayonnaise.
Jun 4, 2019
Understanding Olive Oil LabelsSkills
Extra virgin, pure, light, cold-pressed, certified… Perusing the olive oil section at the market can be daunting. What do these labels mean?Olive oil labels can have so many phrases and seals that we’ve often felt dizzy trying to choose the “right” bottle. We’ve wondered which descriptors are meaningful, and which, if any, are just marketing.
May 3, 2019