Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
  • Magazine

    How to Spatchcock a Turkey (or Chicken)

    Spatchcocking is an easy, 3-step process of cutting poultry to lie flat. It's especially useful for turkey, as it allows the bird to roast more quickly and evenly.    

  • Magazine

    4 Ways to Shape Cavatelli or Gnocchi

    A gnocchi board or cavarola board is a specialized tool for shaping gnocchi or cavatelli, the handmade Italian pasta dumplings. Once you've cut the dumplings, use your index and middle…

  • Magazine

    How to Roll and Shape Rugelach

    Jake Cohen's sweet and savory rugelach can be shaped as either crescent or pillow shapes, but either way you want to make sure you're working with well-chilled dough and fillings.…

  • Article

    How to Make Sugared Cranberries

    Sugar-coated cranberries add a pop of bright color to a Champ de Noël or other holiday cake. Here's how to make them: Roll frozen cranberries in superfine sugar. After the…

  • Magazine

    How to Make Caramelized Lemon Slices

    The sliced-lemon garnish pictured on the Roasted Lemon Tart is simple to make. It makes a fantastic garnish to any lemon dessert, including Lemon Icebox Cake, Lemon Cheesecake Bars, and…

  • Magazine

    How to Seed Peppers for Stuffing

    Whether you're making jalapeno poppers or Cara Mangini's delicious stuffed poblanos, seeding whole chile peppers requires a particular technique:

  • Magazine

    4 Tips for Tastier Kebabs

    You don’t have to be a kid to agree that eating food on a stick is fun. Skewered meat and veggies on the grill is one of the joys of…

  • Magazine

    How to Prep Ribs for the Grill or Smoker

    Before smoking ribs, be sure to remove the thin membrane, or silverskin, that’s attached to the bone side of the rack. This tough, chewy membrane won’t break down and soften…

  • Magazine

    Technique: The Texas Crutch

    First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in…

  • How-To

    How To Spatchcock a Chicken

    Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.