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  • 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…

  • How-To

    How to Caramelize White Chocolate

    Caramelizing white chocolate is a bit of kitchen magic. The technique imparts a toasty butterscotchy flavor to the confection; try it in a buttercream or mousse in place of regular…

  • Magazine

    How to Make a Heart-Shaped Cake (Without a Heart-Shaped Pan)

    Want to bake a Valentine’s cake for your loved ones? Try this simple technique: Bake one 9-inch round and one 9-inch square cake or cookie. Let cool. Cut the round…

  • Magazine

    5 Rules Every Cook Should Know

    As the editorial director of Fine Cooking, I’m frequently asked for cooking advice. I’m happy to engage in these conversations because sometimes I learn a few things, too (who knew…

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