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How to Make a Better Burger

Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.
Judy Joo's Korean Barbecue at Home

Iron Chef Judy Joo highlights the essential ingredients (along with substitutions) needed for an authentic Korean barbecue.
A Dainty Little Drink

Vermouth takes the lead in this floral cocktail.

Swapping Gin for Vodka

This play on the Aviation cocktail trades gin for vodka, but adds absinthe to keep it interesting.
An Easy Tool for Perfect Pancakes

Ever wonder why your favorite diner can turn out plate after plate of perfectly round pancakes, while yours look wonky and misshapen? Well there's a better way to shape your pancakes, and it involves a tool you usually pull out only for Thanksgiving.
A Honeyed Highball

This tall refresher uses a base of Drambuie for its honey notes.
Rum, Lime, and Mint, But This is No Mojito

To a Mojito-style combination of ingredients, we add cucumber and a whisper of absinthe.
How to De-Bone a Fish Fillet

It can be tough to find and remove the tiny pin bones from fish fillets, unless you use this easy trick.
The Scent of Summer with Elderflower and Apricot

Get a head start on summer with this refreshing pisco cocktail.
How to Peel Hard-Boiled Eggs

Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.
Not Your Typical Sangria

Tequila and grapefruit are found in this not-so-close Sangria cousin.
Fine Cooking's Slow Cooker Week

A week of slow cooker recipes, tips, giveaways, and a Facebook chat devoted to one of our all-time favorite cooking methods, slow cooking. Sunday, February 24 through Saturday, March 2.
One Fine Cooking Reader Pays It Forward For a Cause

We always knew we had the best readers around, but Linda takes the cake. Learn how she used the prize from Abby Dodge’s Giveaway to help the families of Newtown, Connecticut.
Beyond Roast Chicken

Three new ways to cook a whole bird from chefs Barbara Lynch, Lydia Bastianich, and Pam Mazzola.
Why Flour a Cake Pan?

Many cake recipes instruct you to butter a cake pan and then flour it. We all know the butter stops the cake from sticking, but what does the flour do?
Use Your Rolling Pin to Transfer Pie Dough

Once you’ve rolled out the dough for a pie or quiche crust, your next task is to transfer it to the pie plate. The best way to do this is to roll it around the rolling pin and then unroll it over the plate.
How to Test Fish for Doneness

Restaurant chefs have an ingenious way of checking whether a piece of fish is properly cooked without having to cut it open, and it’s something home cooks can easily do, too.
Choosing Kitchen Towels

Cloth kitchen towels aren't just for drying dishes; they're often used for handling food, too.
Why You Need a Bench Knife

A bench knife, also known as a pastry scraper, is a straight-edged metal rectangle with a handle along one side.
How to Truss a Chicken

Learn how to truss a chicken to make it easier to handle during roasting or braising.

Make it Tonight

Grilled Chicken with Pesto & Marinated Tomatoes

Cookbooks, DVDs & More

Check out all cooking Books & DVDs