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  • How-To

    How to trim a beef tenderloin

    When it comes to beef, tenderloin is one of the priciest cuts. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that's been trimmed of its silverskin and "chain,"…

  • How-To

    Chop vs. Dice

    Of all the instructions you’re likely to see in a recipe, “chop” and “dice” are two of the most common. Lots of people think they’re the same thing, but between…

  • How-To

    How to Trim Brussels Sprouts

    Senior Food Editor/Test Kitchen Manager Jennifer Armentrout demonstrates how to trim Brussels sprouts so they cook evenly, whether you're cooking them whole or cutting them into halves or quarters.

  • How-To

    How to handle a big squash

    So, you’ve decided to make the Roasted Hubbard Squash Soup with Hazelnuts & Chives, and you’re wondering, “How exactly do I crack into this enormous squash?” Here’s how, according to…

  • Article

    Birthday Cakes

    Surprise someone on their special day

  • How-To

    How to butterfly a chicken

    To ensure that his grill-roasted chicken cooks quickly and evenly, contributing editor Tony Rosenfeld butterflies the chicken, a technique that involves removing the back bone and opening the chicken like a…

  • Recipe

    Jalapeño-Lime Salsa

    Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.

  • Article

    How to cut a plum into 10 even wedges

    For her Caramelized Plums recipe, contributing editor Kimberly Masibay came up with this clever technique for quickly cutting a plum into 10 even pieces.

  • Recipe

    Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa

    This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…

  • How-To

    Effortless onion rings

    Get tips on cutting onions into uniform slices.