Cooking

In a mere four minutes, I had produced some deeply savory potato waffles.

If this is your first year hosting, it’s nice to have a baseline for how much turkey (and everything else) you'll need to buy per person.

These egg white dumpling wrappers are gluten-free, low-carb, and protein forward.

This oven method can make any soufflé pancake recipe a little bit faster.

Blending caramelized onions into a soup sweetens and thickens it, while making it taste more “finished.”

Even if you know how much turkey to buy, it can be hard to figure out what kind of turkey to buy.

This cheesecake recipe is so light, it leaves you room for a second slice.

Bean broth contains a ton of starch, and starch is the key to creamy pasta water that emulsifies into a silky sauce.

A Pop-Tart crumb crust is quicker and a whole lot more interesting than your average graham cracker.

Like all French things, beurre blanc is a lot more accessible than it sounds.

Here's how to make a naked pizza that stays tender on top.

No matter the color, meat used, or bean content, chili should not be watery. Chili should be thick.

It's all about the overnight soak and a super quick cook time.

You can buy your cranberries ahead of time without worrying they'll spoil.

The bread should be dried—not staled—to achieve crispy cubes that can absorb the broth.

I like to sneak smaller foods in around larger dishes to get the biggest bang for my buck.

Don’t let the French intimidate you. If you can whisk, you can make this a sauce.

I like to cut them in half, so I can defrost what I need, when I need it.

There is no law against using your microwave to heat the water.

Freezing starchy rice in a giant block just won't do.