Claire Lower

Don't be intimidated by the panel of buttons on this clever and versatile appliance.

Sous-vide cooking may seem elaborate and mysterious, but it's truly a helpful tool for the unorganized and forgetful.

You shouldn't toast bread in the air fryer, unless you like it dry and cracker-like.

The air fryer holds the secret to quickly reheating and restoring your fries to their former glory.

If nothing else, it makes an excellent Dole Whip dupe.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

The sweet, aromatic cinnamon-sugar mixture caramelizes on the thin, flaky layers of the pastry.

This easy pommes aligot recipe makes a mash so cheesy it could be called “potato-y cheese."

Stock is the only ingredient that permeates the entire dish.

Many of your classic Thanksgiving dishes can become vegan using these simple ingredient swaps.

A thermometer is imperative, but the little plastic “turkey timer” that comes stuck in your bird should be tossed directly into the trash.

Here's how to thaw your turkey quickly without losing your entire mind.

Eight years, five EICs, four corporate owners, at least as many CEOs, and two union contract negotiations later, I’m moving on.

It will not make your arms numb, but it will inspire you to eat an entire head of roasted broccoli in one sitting.

It's like a savory, eggy funnel cake—particularly perfect for quick, decadent brunch.

To offset the debauchery, it’s best to provide some hearty protein and stomach-coating carbs.

Pumpkin broth is especially well-suited to creamy risotto and hearty vegetable soups.

I’ve been making sous-vide egg bites with my immersion circulator for nearly as long as Starbuck, and they’re better (and cheaper) than the famous menu item.

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired.

Powdered buttermilk is lovely on fruits and vegetables, both raw and cooked.