What's the Difference Between Roasting and Baking?Skills
Roasting and baking are both common cooking methods. Perhaps you’ve baked chicken breasts, roasted a whole chicken or a mix of root vegetables, or at the very least enjoyed a slice of baked cake. But do you know the difference between them? These terms are used interchangeably quite often. What sets them apart? Are roasting and baking actually the same thing?
The Ultimate Thanksgiving Turkey Timeline: When to Thaw, Brine & Cook Your BirdSkills
People feel a lot of pressure when it comes to making Thanksgiving turkey. While some make it the same way year after year, others are tackling the big bird for the first time and even doing a practice run. How long does it take to defrost? How do you brine or dry-brine it? When do you put it in the oven?
Yes, You Can Roast Cantaloupe Seeds (Honeydew & Watermelon, Too!)Skills
You’ve probably heard of roasting pumpkin and other winter squash seeds, but what about summer gourds like cantaloupe, honeydew, and watermelon? Nutty melon seeds are an inexpensive, fun snack and a great way to prevent food waste. This isn’t a totally new idea, either — roasted watermelon seeds are common in several Asian and Middle Eastern countries. To roast melon seeds, rinse, drain, and pat them dry.
This Simple Hack for Roasting Veggies Will Save You Both Time and EffortSkills
I can't believe I wasn't doing this sooner!
Roasted Garlic Five WaysSkills
Sweet, creamy roasted garlic is a favorite for slathering on bread or adding to soup, pasta, and mashed potatoes (and that’s just the beginning). Popping a whole head of garlic in the oven may be the most common method, but there are lots of ways to get your roasted garlic fix, whether you use the oven, stovetop, microwave, or grill.• Oven (whole head) – This is the classic method for roasting one or more heads of garlic in the oven.
We Tried 8 Methods for Crispy Baked Chicken Wings and Found Your Game-Day MVP
Skills Showdown
If you're missing the crispy, salty satisfaction of wings at your favorite bar, you're going to want to read this.
The Very Best Temperature for Roasting VegetablesSkills
When in doubt, go with this.
8 Small Ways to Make Roasted Vegetables Taste Even BetterSkills
Tiny upgrades, big results.
What I Taught My Teenager About Roasting a ChickenSkills
How does that saying go? “Give a man a chicken and feed him for a day. Show him how to get to the grocery store, and teach him to roast a chicken, and he can make, like, four good meals with it.” Or something like that. Anyhow, when I was in college, my wise roommate Beth taught me how to roast a chicken and make it last. On Monday, we ate roast chicken. On Tuesday, we ate chicken, spinach, and rice casserole. On Wednesday, we had a light supper of chicken salad sandwiches.
Sep 30, 2020
5 Mistakes to Avoid When Roasting Brussels SproutsSkills
Some of these are more common than you think.
Sep 11, 2020
How to Buy, Store, Prep, and Cook AsparagusSkills
A comprehensive produce guide that covers everything from buying and storing this vibrant spring vegetable to better ways to prepare and cook it.
Apr 17, 2020
The Best Way to Roast Frozen VegetablesSkills
This 3-step method means perfectly crispy veggies every time.
Apr 11, 2020
5 Tips for Super-Tender, Super-Flavorful LambSkills
Keep these simple tips in mind when making this show-stopper.
Apr 1, 2020
The Secret to the Very Best Boneless, Skinless Chicken ThighsSkills
You can have truly great chicken thighs every single time. But you have to be bold.
Jan 9, 2020
A Simple and Surprising Addition to Roasted Brussels Sprouts? Grapes.
One-Ingredient Upgrade
It didn't take much to turn me into a convert.
Nov 21, 2019
Cooking Okra Without the SlimeSkills
Okra is one of South Carolina’s greatest crops, but I hear you. It’s slimy. Even the most adventuresome eaters can have a few texture issues, and okra is guilty of having one heck of a gross texture. Though I like it just about any way — stewed with tomatoes, in gumbo, breaded and fried — I get it. I want my children to love it, if only because it’s cheap and plentiful in the summer. The way I make it? They eat it like french fries. What’s my secret?
May 2, 2019
Cooking School Day 17: RoastSkills
Today’s Topic: Roasting The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
May 1, 2019
What Can I Make with Roasted Beets?Skills
Q: I have some fresh candy cane beets that I am roasting right now. I need some good salad suggestions or any good ideas on what to do with them. I love fresh beets, especially the candy cane ones. I like the golden ones also. So I get them and roast them, and then I usually just end up eating them plain. I would like to actually make something with them. Thank you for your help.
May 1, 2019
5 Rookie Mistakes to Avoid When Cooking over an Open FireSkills
There’s such a thrill and joy in cooking over a campfire, beach bonfire, or even your backyard fire bowl. Foods roast and blister, developing a rich, smoky flavor unlike anything else. But unless cooking over an open flame is a regular ritual for you, mastering this art requires an awareness of the most common mistakes that foil the best of intentions. Here are five pitfalls to avoid when cooking over an open fire this summer.
May 1, 2019
10 Things to Do with Roasted Marshmallows When You Kinda Don’t Like S’moresSkills
Roasted marshmallows — with their crisp, toasty outside and soft, gooey inside — are one of summer’s sweetest indulgences. S’mores are usually our reason for preparing them, but perhaps you’re not jumping to grab the graham crackers and chocolate from the pantry. Don’t worry — even if s’mores aren’t your thing, there are plenty sweet ways to eat your fill of roasted marshmallows this summer.
May 1, 2019
Why Roasted Vegetables Are Better at Room TemperatureSkills
Just like there are people who don’t like their food touching and people who want it all tossed together in a bowl (me!), there are people who like their food hot and people who don’t mind eating it at room temperature (me, again!). Now of course we’re talking about these things in terms of black and white, so while you might waffle one way or the other, truth is, we all have our preferences.
May 1, 2019
5 New Ways to Use a Batch of Roasted BeetsSkills
While prepping sweet potatoes and maybe even chicken breast might be a part of your weekly meal prep routine, beets should be the newcomer. Think of them as the next wave of veggies to prep for colorful meals all week long. So roast a big batch of beets and know that you can have tasty pickles and salads (goat cheese, anyone?) in your future at the drop of a hat. And that’s just the beginning. There are a slew of things you can do with roasted beets you’ve prepped ahead.
May 1, 2019
5 Tips from Around the World for Making a Better Pot RoastSkills
When we hear the words “pot roast,” many of us think of the Sunday classic — a hunk of braised beef swimming in gravy and surrounded by tender vegetables — but “pot roast” is also a verb. To pot roast something promises that meat is browned and then braised with a long slow, cook until tender. Many cultures have their own distinct pot roasts with ingredients ranging from lamb to green olives to prunes.
May 1, 2019
Roast a Batch of Vegetables for a Week of Healthier MealsSkills
While I wish I could say I am a master meal planner like some of my colleagues, that would be so far from the truth. The reality is I get lazy on weekends and roll into the week without a clear plan. There is, however, one thing I always try to squeeze in on Sundays: I roast a baking sheet or two full of vegetables. It sets me up for healthy eating, regardless of how prepared or not I am for the week ahead, and takes up hardly any of my precious leisurely weekend time.
May 1, 2019
What Size Chicken Should I Buy for Roast Chicken?Skills
Roast chicken is always a good idea. I don’t think I’ve ever regretted making it — especially never on a Sunday when I’ll have some that night for dinner and then plan for a week of meals that make the most of it. And if you’re not cooking your roast chicken over a bed of veggies … well, you’ve got something delicious to look forward to trying!
May 1, 2019
The One Thing I Always Do When Meal Prepping Roasted VegetablesSkills
Even when I don’t fully plan out my week of meals, I still always make a point to block off an hour or two over the weekend for a meal prep session. I cook and prep some versatile, well-loved staples that I can easily turn into different lunches and dinners in the week ahead. Topping that list is roasted veggies. It’s the chance to clean out my crisper and put my CSA and farmers market hauls to work — plus, what’s not to love about working lots of vegetables into my diet?
May 1, 2019
10 Easy Ways to Upgrade Roasted Brussels SproutsSkills
It’s hard to beat a simple sheet pan of crispy roasted Brussels sprouts; it’s a fall and winter side dish that goes with basically everything. And while roasted Brussels sprouts are great served plain and simple — with just olive oil, salt, and pepper — sometimes it’s fun to play around. Start with a basic recipe like this one and add a little bit of this and that from your pantry to give this wholesome side dish an upgrade. Here’s how to do it.
May 1, 2019
This Is the Best Way to Reheat Crispy Roasted Brussels SproutsSkills
A fresh pan of crispy Brussels sprouts, with caramelized edges and irresistibly crackly leaves, is a magical thing. And while leftovers will keep for several days in the fridge, they’re quite a different animal when you pull them out. The once-crispy bits are now damp and soft, with a luster that doesn’t shine nearly as bright as when they hit the table the first time around.
May 1, 2019
6 Tips for Making Better Roasted Sweet PotatoesSkills
Many of us are eating sweet potatoes throughout the year — baked, turned into noodles, or just boiled and mashed — but I’m declaring November the official start of roasted sweet potato season. When you roast sweet potatoes, their flesh becomes sweeter, burnished by the hot oven, and the flesh tenderizes into the most delicious bites ever.
May 1, 2019
Everything You Need to Know About Roasting VegetablesSkills
We’re not quite sure where we’d be without roasted vegetables. They’re a simple weeknight side dish staple, a meal prep go-to, and generally our favorite way to load up on good-for-you produce. While it’s easy to roast vegetables, a few general guidelines ensure you’re set up for success. Here’s everything you need to know, from temperature and cook time to seasonings and more.
May 1, 2019
The One Thing You Must Do with Citrus Before the Season’s OverSkills
Despite how much I truly dislike winter, there’s always been one big silver lining: all the amazing citrus. I basically stuff myself with in-season oranges, grapefruit, and lemons from January through March in an effort to bring a bit of sunshine to these cold, dark days.
Apr 30, 2019
3 Reasons You Absolutely Need to Buy This $4 Staple Right NowSkills
Hosting Thanksgiving this year? Just making brownie bars to bring to someone else’s house? Between the turkey, the containers for leftovers, the hostess gifts, and all the other key things, there’s a lot to buy this time of year. And we haven’t even started thinking about all those people you have to shop for. So we get that you might not want to hear about one more thing you have to spend money on, but this $4 thing is oh-so worth it.
Nov 5, 2018
The Only French Fries You Should Make at HomeSkills
Let’s talk about french fries at home. I haven’t ever experienced a french fry from my own kitchen that truly rivals a fast food fry. I’ve tried almost every brand of frozen fries and every oven-frying tip and trick. And as someone who is not afraid to fry in the name of good food, I’ve tried several fried recipes at home too. But only one method has delivered on a satisfying french fry time and time again in everything from my home kitchen to vacation rentals.
Feb 16, 2018
How To Tie a RoastSkills
Honestly, I bought my spool of kitchen twine for a craft project, not for tying up roasts. But having the spool on hand proved incredibly useful when an oddly shaped roast came home from the butcher. Tying a roast does more than just make the roast look tidier in the pan and on the plate, but not every roast needs to be tied. Here’s when and how to tie large roasts like pork loin and beef tenderloin roasts. Almost any kind of meat can be tied for a number of reasons.
Dec 9, 2017
A Smarter, Better Way to Brown Meat for StewSkills
A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn’t just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew. The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you’re sautéing at the same time.
Jan 13, 2017
The Holy Trinity of Flavor for Roasted VeggiesSkills
It’s true, roasted vegetables are pretty irresistible in their own right; they hardly need a helping hand. But try this tasty trio and you’ll want to give them one anyway. This is the finishing touch that brings spicy crunch to your favorite fall side. Try it once and I’m sure you’ll want to use it to amp up the flavor on everything from roasted broccoli and sweet potatoes to cauliflower and Brussels sprouts.
Oct 24, 2016
5 Mistakes to Avoid When Roasting VegetablesSkills
If roasted vegetables have you dreaming of the rich, caramelized edges of Brussels sprouts, sweet potatoes, and carrots, make sure you know what mistakes to steer clear of for garantueed roasted veggie bliss. The key ingredient to superbly roasted veggies is the fat. Don’t use enough and vegetables turn out dry. Use too much, and they’re way too greasy.
Oct 23, 2016
The Best Oils for RoastingSkills
Fat, specifically oil, is an essential component when roasting foods. Without it, you wouldn’t get that lovely crisp, brown caramelization that makes roasted veggies so amazing. There are so many different varieties, and the selection at stores only seems to be growing — so, which oil should you be using for roasting for both safety and flavor? From a safety standpoint, it’s important to understand the basics of an oil’s smoke point.
Oct 19, 2016
12 Vegetables That You Should Really BurnSkills
Toss any vegetable on a grill and it instantly improves. That’s because while it cooks, it gets lightly charred by the high heat of the grill. But what about bumping up the char so that the vegetable is practically burnt? Could that be any good? In fact, for these 12 vegetables, it’s awesome. Baba ghanoush is proof that charred eggplant is glorious.
Jul 23, 2016
10 Simple Ways to Upgrade Roasted BroccoliSkills
For weeknight dinners I’m all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn’t have to be that way. The easiest way to switch things up? Change the seasoning. When I say seasoning, I’m not just talking about salt and pepper — this is deeper and way more flavorful.
Jun 2, 2016
How I Turn Bland, Out-of-Season Tomatoes into Something Worth EatingSkills
I dream of the time in summer when I can find tomatoes so sweet and ripe that I can bite into them like an apple; the kind bursting with flavor and a fragrance that hits your nose before you reach the bin. It’s tough to wait, so I have a little trick for getting more delicious flavor out of the bland, out-of-season tomatoes that populate the grocery store the rest of the year.
May 30, 2016
How to Make Pork Tenderloin in the Oven: The VideoSkills
If you’re looking for something to make your weeknight meal special without adding a lot of extra stress, then pork tenderloin is definitely the way to go. It’s ready in under 30 minutes, which gives you just enough time to throw together a salad with that fancy olive oil you’ve been saving, and open a bottle of wine. Watch this video to see just what you need to do. Skip the packages of pre-marinated tenderloins and add your own seasonings.
Dec 15, 2015
How to Roast a Leg of Lamb: The VideoSkills
Roasting a leg of lamb may sound like something best left to the pros, but here’s the surprising secret: For something so big and impressive, it’s actually quite easy to make at home. In this short video, we’ll walk you through the basics of seasoning, roasting, and getting your lamb to the table. Look for a bone-in leg of lamb, as they tend to be more flavorful, but boneless is also totally fine.
Dec 8, 2015
Ruth Reichl’s Smart Tip for Better Pumpkin PieSkills
I thought I knew pumpkin pie — I mean, you can’t really beat the classic — and then Ruth Reichl comes along and drops this bombshell on me, and now I feel like I’ve been lying to myself about the gloriousness of my pies for years. I would be disheartened if I weren’t so dang excited to bake more pie this Thanksgiving. Enough teasing — here’s what Ruth Reichl has to say on the subject of pumpkin pie.
Nov 17, 2015
8 Ways to Use Roasted Squash Any Time of DaySkills
Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they’ll keep for a while sitting in a dark corner on your countertop, but there’s a much better way to put them to use — even when you don’t have any specific recipes in mind.
Oct 31, 2015
How Do I Keep a Roasted Leg of Lamb Warm?Skills
Q: I need to roast a leg of lamb and bring it to dinner at a friend’s house. How do I keep the lamb warm? Is there a way I can reheat it at my friend’s without drying it? I’d love to know if there’s a system that can also be applied to other roasts. Thank you! Sent by Giuliana Editor: Large, whole pieces of meat actually stay warm for quite a long time and benefit from the resting time, so the meat stays nice and juicy.
Jun 24, 2015
Can I Make Gravy from the Drippings of a Roast Leg of Lamb?Skills
Q: After I roast a leg of lamb, could I make a gravy with the drippings? This is my first time roasting lamb, and I am having company. Sent by Mary Editor: You definitely can, and the gravy is delicious! Just use the same technique as you would for making gravy for roast turkey drippings. Here’s a tutorial post: How To Make Turkey Gravy for Thanksgiving Readers, any tips on making gravy from roast lamb drippings?
Jun 10, 2015
Yes, You Can Cook Radishes! Here Are 5 Tasty WaysSkills
Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables. What happens when radishes get cooked? Their characteristic spicy bite mellows out, plus they turn nice and juicy. Here are five delicious ways to cook radishes — give them a try!
Jun 1, 2015
When to Use a Light-Colored Pan, and When to Use a Dark OneSkills
Most of us have more than one baking sheet, and probably almost none of them match because we tend to build up our arsenal of bakeware over the course of several years. They come in varying shades of silver, gray, and even black, which can be confusing when you want to bake a sheet cake or roast a pan of Brussels sprouts. When should you opt for a lighter or a darker pan, and why?
May 27, 2015
Do You Really Need to Use Oil When Roasting Vegetables?Skills
Q: Recipes for roasted vegetables always say to coat the vegetables with oil before roasting. I usually skip this step and just put the diced-up veggies on a Silpat sheet. They always turn out fine and get nicely browned, so I’m just wondering what is the real purpose for tossing everything in oil before roasting? Skipping the oil at this stage makes cleanup a lot easier, and I just add butter or oil once the vegetable is on my plate.
Feb 23, 2015
Roasted Radishes Are the Vegetable That’s Missing from Your LifeSkills
When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate? But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
Jan 29, 2015
Don’t Make the Mistakes I Made When Roasting a PumpkinSkills
Last year, after admiring two of our uncarved pumpkins as Halloween came and passed, I tried something I’d been wanting to do for a long time. I’d seen many Pinterest posts and articles promising how much better homemade pumpkin puree could be than the good old canned variety, and I thought, “Why not?” One fall afternoon (and it took ALL afternoon, let me remind myself), I took on the task of cutting open, de-seeding, peeling, roasting and pureeing my own pumpkins.
Oct 22, 2014
5 Things to Roast a Chicken in Other than a Roasting PanSkills
While I do own a roasting pan, it usually sits underneath the oven at the bottom of a drawer. Piled on top of it are other baking pans, Silpats, and roasting racks, so to be honest, pulling it out is a pain. Its large size also makes it unwieldy to clean in a small sink, so I only use when it when absolutely necessary, usually for Thanksgiving turkey.
Sep 18, 2014
Tip: For Better Roasted Vegetables, Use Your Ugliest Baking SheetSkills
Want a big pan of roasted vegetables that are soft and caramelized, with irresistibly crispy, browned edges? Then pull out your blackest, most battered baking sheet because it’s the best way to bake up perfect roasted vegetables.
Jan 22, 2014
The Science of Roasting Turkey: Nathan Myhrvold Explains the Maillard ReactionSkills
Of course you know that the iconic image of Thanksgiving dinner is the turkey, roasted brown and crisp-skinned, sitting proudly on a platter. But what you might not know is the science behind what goes on in the oven, the process that transforms a pale, flabby bird into something fragrant and irresistible.
Nov 25, 2013
My Cooking Routine: The Four Meals I Get From One Roast ChickenSkills
Ahhhh. I love that feeling of having just roasted a chicken and knowing that three more meals in my family’s very near future are already planned and nearly prepared. You see, every time I roast a chicken (which is often this time of year, nearly once a week), a sequence of tasty meals unfolds, almost on autopilot.
Oct 10, 2013
Quick Tip: Try Roasting Fava Beans!Skills
As delicious as fava beans are, it’s a pain in the you-know-what to get them shelled, blanched, and peeled in order to eat a single bean. But Sophie Brickman at the San Francisco Chronicle says we can forget all that. She has a much simpler method.Brickman’s advice is to toss the whole fava beans, still in their pod, in olive oil and roast them in the oven until tender. This transforms the waxy outer coating around the beans from annoying to edible.
May 2, 2011
Quick Tip: How to Roast Eggplant on the Stove TopSkills
We’re deep into a baba ganoush love affair at the moment, helped by the fact that eggplants are finally starting to appear at the farmers market. We like ours with a bit of smokiness to it, but without a grill, we’ve had to improvise. Here’s how we’ve been doing it on the stove top.You first prick each eggplant with a knife or a fork and then lay it directly over the flames on your gas stove top.
Jul 26, 2010
Try This: Roasted CardoonSkills
I’ve been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, “you can roast any vegetable!” I wondered if this was true of cardoons, so I did a little kitchen experimentation.First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet.
Mar 5, 2010
Quick Tip: How to Roast PeppersSkills
“Roasting” in this case is a bit of a misnomer. We might better call this technique “charring”! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more.Here’s how…If you have a gas stove, the easiest method for roasting peppers is right on the stove top. Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.
Aug 25, 2008
Quick Tip: Roasting Tomatoes Under the BroilerSkills
A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked this way. Now we “fire-roast” our tomatoes for almost all our recipes!Here’s how:As always, the freshest tomatoes work best for this method. Pick ones that have a tight skin and smell strongly of ripe tomato.Wash the tomatoes and slice them in half, leaving the skins on.
Aug 18, 2008