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How-To - Page 2 of 134

  • How-To

    Small-Batch Cookies from the Skillet

    Make one oversize cookie for an easy dessert for eight

  • How-To

    Nacho Nirvana

    Whether served at a Super Bowl party or as a post-skiing snack, nachos are always a hit. And despite how easy they are to make, there is a huge gap…

  • How-To

    Backward Braising

    Slow cooking followed by a blast in the oven creates tender meat with an appealing crust, all without searing.

  • How-To

    From Rinds to Riches

    Why adding a stock made from cheese “scraps” to risotto, braises, and more is an easy, economical way to boost flavor.

  • Sponsored Content

    Own Your Holiday Party. Make it Aussome.

    Elevate your party menus, whether casual or fancy, with Australian lamb.

  • Sponsored Content

    Sponsor Video: How to Roast a Turkey in a Bag

    Roasting a holiday turkey in a parchment roasting bag speeds up the roasting time while keeping it flavorful and juicy, and also makes for super-easy cleanup. Watch how it's done…

  • How-To

    How to Make the Best Chocolate Bark

    An easy tempering technique and colorful toppings bursting with flavor make these treats perfect for gift-giving.

  • How-To

    Cornbread and Beyond

    How to turn one simple batter into four delicious dishes

  • How-To

    Turkey Two Ways

    Roast the breast and braise the legs to get the best out of both.

  • How-To

    How to Steam-Roast Vegetables

    This easy hybrid technique delivers tender-on-the-inside, golden-brown-on-the-outside potatoes, carrots, cauliflower, and more.