How to Cook
For more recipes, advice, and tips for your kitchen, head to Eater at Home.
From the meat cuts to bring (and marinate!) to how to set up your grill
How to remix your next campfire s’more, according to a cheesemonger
Canned and fresh lychee are perfect for cocktails, salads, and more
“Why do I keep doing this? No one asked for barbacoa in a pit.”
Underbaked cookies, begone
With some simple maintenance, a cast-iron skillet is basically indestructible
Pasta salad is the kind of dish intended for cleaning out the fridge, not exact measurements
New cookbooks from Morgenstern’s, Salt & Straw, and Malai have the scoop on making great ice cream at home
Salads taste better when carrots, zucchini, and papaya are shaved into long, noodle-like strands
Start by making sure you properly load the dishes
These ancient cooking tools are perfect for quesadillas, steak and eggs, and more
Whether it’s in cocktails or marinades, fruit preserves can lend complexity and flavor to many different dishes
The sweet, swirly loaf looks more complicated than it is
Why do all the cooking yourself?
Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to make
You can elevate almost any baked good with this undersung pantry hero
Any bland vegetable is transformed with this one cool trick: frying the crap out of it
For many Jews, gefilte fish is the bête noire of the Passover Seder table. It doesn’t have to be that way.
From mashed fruit to chickpea liquid, egg replacement options abound
Colatura fish sauce packs a perfect umami punch
Swirls of chocolate, cinnamon, and even black sesame
To find the best banana bread recipe on the internet, we tested four popular recipes that use different ingredients and techniques
And it’s adaptable to be completely vegetarian
Yes, you can eat it straight, but consider its use in pancakes, dips, and more
The only tool you’ll need is a thermometer
Caesar potato salad, Caesar bean dip, and warm cabbage Caesar salad are just the tip of the crouton
But were afraid to ask, for fear of looking uncool in your favorite restaurant
My five-day journey of brining and braising the St. Patrick’s Day staple yielded delicious results
Keep your blade sharp, your bowl clean, and your motor running
Whether it’s simmered in curries or milk for ice cream, lemongrass provides a citrusy punch to everything it touches
To find the best tomato soup, we tested four popular recipes that use different techniques, including the Instant Pot and roasting fresh tomatoes
As a lifelong hot chocolate person, I’ve learned that the best hot chocolate is usually the hot chocolate you make yourself
Whether you pan-fry, roast, or bake with it, the condiment everyone loves to hate might just be your next cooking staple
Invest in a butter crock if you want soft, spreadable butter on hand
It takes two days to make Shanghai soup dumplings. I’m here to tell you it’s worth every second.
Wondering how to make (and perfect) coffee with a Moka pot? So is the internet.
The brine from pickles, capers, and other preserved foods is packed with flavor that can supercharge your meals
When I decided to make chewy biang biang noodles at home, I learned that patience — and good thwacking skills — are the key to success
Pistachio spread can be used in tiramisu, chocolate bars, conchas, and more
Lost in the criticism of TikTok’s tallow skincare trend? It’s not tallow — it’s beef lard.
