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An Easy Mustard-Jar Vinaigrette

Whenever you use up a jar of mustard, there are always those last little bits remaining in the jar, that no knife or spoon can possibly scoop out. Instead of throwing it away, use it to whip up a homemade vinaigrette.
How to Roast Garlic Without the Mess

The usual way to roast garlic produces sweet, mellow results, but tends to be messy. Try this neater method of separating the cloves and roasting them together in a foil packet.
Culinary School: Croxetti (Pasta Coins) with Pine Nut-Butter Sauce

This lesson begins with how-tos on making your own fresh egg pasta dough. Melissa and Matt then use the dough in one of the simplest handmade pastas: round, stamped-out pasta coins in a simple sauce of butter, olive oil, pine nuts, and garlic.

Minty Melon Granita: Desserts 4 Today

There's nothing more refreshing on a hot summer day than this simple granita.
Frozen Mexican Hot Chocolate Pops: Desserts 4 Today

The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.
Red Berry-Vanilla Ice Cream Bombe: Desserts 4 Today

Dress up store-bought ice cream for a special occasion with this simple layered bombe.
Orange-Scented Mini Elephant Ears: Desserts 4 Today

Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.
Nutella Fudge Brownies: Desserts 4 Today

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.
Peppermint Meringue Kisses: Desserts 4 Today

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.
FineCooking.com Gets a Complete Makeover

Exciting news: We'll be launching a revamped FineCooking.com mid-May. Our recipes and how-to information take center stage and inspiration is a click away.
An Easy Tool for Perfect Strawberry Slices

When you have to slice up a lot of strawberries, use this common gadget to make quick work of the chore.
Know Your Custards

A mixture of milk or cream, eggs, and sugar, custard can take many forms, depending on the specifics of each ingredient and how it’s cooked to make the custard set.
Halve Tomatoes and Peppers for Easy Peeling

Cutting and broiling tomatoes and peppers makes it easy to peel them.
Use the Right Strainer for the Job

There are no standards for coarse-, medium-, or fine-mesh sieves, so how do you know which is which?
Test Salad Dressing with a Leaf

Trying to get the right balance in your homemade salad dressing? This is one time you don't want to use your hands.
How to Attach a Thermometer to a Pot

For some recipes you need to monitor water temperature.
A Workhorse Drain Rack that Looks Good, Too

We’ve tried a number of drain racks over the years and this is the first one we’ve really liked.
Two Easy Ways to Squeeze Spinach

When it comes to squeezing excess water from cooked spinach, we've got a couple of tricks.
Behind the Kitchen Door: Steven Raichlen's Indoor & Outdoor Kitchens

Steven Raichlen shows you around his indoor and outdoor kitchens, plus he'll grill like a caveman.
Win Steven Raichlen's Favorite Grill Tools

Serious grillers take note: This is your chance to win Steven Raichlen's favorite grill tools, many of which were designed by the master himself.

Make it Tonight

Swordfish with Black Olive and Mint Tapenade

Cookbooks, DVDs & More

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