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  • 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
    Magazine

    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.

  • Article

    How to Keep your Tahini Together

    Pete Evans, the host of our TV show, Moveable Feast with Fine Cooking, loves the Middle Eastern sesame paste called tahini. (You'll find some in the dressing for his Herb…

  • Article

    Skinning Hazelnuts

    Fortunately, hazelnut skins-or most of them, anyway-are easy to remove once the nuts are toasted.

  • Article

    What’s New in Cranberries

    Paradise Meadows has made cooking with cranberries more convenient and tastier with two new products: their Cooking & Baking Cranberries and their Whole Jumbo Cranberries.