Kitchen Intelligence

Making butter from scratch is a once-in-a-while (or maybe once-in-a-lifetime) project. So when you do it, may as well do it the easiest, least messy way.

Give your ground beef a deep chill for a more satisfying burger experience.

Do you really need to wait until mushrooms are cooked to season them? We did a side-by-side comparison to find out.

Hot tip: Instant Pots are on sale.

With these methods for roasting, blanching, grilling, and more, you'll never have to eat bland, overcooked green beans again.

You do, but it's not complicated. We promise.

You probably don't want to eat a Jack-O-Lantern. But the seeds are a whole other story.

Free up oven space this Thanksgiving by taking the bird outside.

Or, rather, should you?

Turns out you don't always want the biggest pan for the job.

Discounted kitchen products, right this way.

Step one: put down the bottle of store-bought sour mix.

No wine key? No problem.

Make second-time-around chicken extra delicious with this easy trick.

All you need to do is swirl, tap, and peel.

This easy tip for refreshing day-old bread will make a stale loaf taste freshly baked.

The dull side of the knife is actually pretty interesting.

Got butternut squash problems? Not anymore.

Dry, grey, rubbery pork chops have no place in your kitchen.

When your eggplant is on the brink of going bad, it's time to act fast.