Kitchen Intelligence

Here's how to keep summer squash in good shape—for a week to three months.

No grill? Don't let that stop you from having a killer cookout.

Learn how to freeze herbs and you'll always have them at your fingertips.

Blasphemy, you say? Just wait 'til you try it.

Make a big batch of this crunchy, heavenly treat and carry it with you at all times.

It's worth it for the yolk porn opportunities alone.

And then watch the cookout compliments roll in.

How to keep your brown sugar soft and usable—and how to revive it when it's turned into a hard brick.

For the smoothest, silkiest fresh tomato sauce around, whip off those peels.

Angel food cake has an other-worldly fluffiness that will win anyone over.

It sounds like full-on molecular gastronomy, but it's dead simple.

Boullion cubes can get the heck out—homemade vegetarian stock is way better (and just as easy).

Salty, sweet, spicy, creamy—elote is everything we want to eat, all the time.

Crushed garlic is just a few steps away—none of them requiring a garlic press.

Why steam when you can grill?

Welcome to our step-by-step guide to making America's favorite comfort food.

Dice, slice, and ring your way through everyone's favorite allium.

All you need is one bowl, one fork, and one minute.

You'll feel like a grandma when you do this. In a good way.

If you never have a kitchen fire in the first place, you won't have to put one out.