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  • 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…

  • banana ripeness

    How to Choose The Right Banana for Any Recipe

    To get the best flavor in any recipe that calls for ripe bananas, such as Old-School Banana Cream Pie, use these guidelines to ensure that you choose the right ripeness.…

  • Article

    How to Carve a Rib Roast

    It’s much easier to slice a standing rib roast, if you take the bulk of the meat off the bones first.

  • Article

    Soften Butter Quickly

    To warm butter quickly, either grate it on the large holes of a grater or cut it into tiny pieces, and then spread it out.

  • Article

    Cutting Cornbread in Half Evenly

    For a more exact split of cornbread, cut the square from corner to corner.

  • Article

    Sizing up Cast-Iron Pans

    Ever wonder what that number on the handle of your cast-iron skillet means? It’s not, as you might think, the size of the pan.

  • Article

    Pasta Reminder

    A visual cue to scoop out and reserve some of the pasta cooking water before you drain it.