How To

Think popcorn at home means you need to use a microwave? Actually, the process gets much easier (and cheaper) (and better) when you do it on the stove. All you need is a bit of oil, some unpopped corn, and a pot with a lid.

Uneven layers and messy frosting be gone. It’s easier (and more fun) than you think to whip up a professional-looking layer cake. You just need these tips and...an ice cream scoop.

Got fresh, warm, well-made tortillas where you live? Buy them. But if you don't (and, hey, even if you do), it's time to start pressing tortillas at home. Because nothing is more important to great Mexican food than a great tortilla. And tortillas are a a lot easier than you think.

There are tons of reasons to roast chiles and peppers: It softens the flesh, imparts a smoky flavor—and you don't even need a pan.

A foolproof way to making poached eggs in advance.

In theory, there's not much to making a basic meringue—you just whisk together egg whites, sugar, and a few other ingredients in an electric mixer. But the reality is that perfect meringue takes some know-how (because what exactly are stiff peaks, anyway?). Here, a step-by-step guide for getting it right every time.

Brighten your recipes with the funky fresh flavor of preserved citrus.

Put down that cleaver—the safest, easiest way to quarter a chicken at home is with a sharp pair of shears.