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  • Recipe

    Salted Caramelized Pistachios

    You can make these up to a week in advance. Store in an airtight container while still warm to prevent the caramel from becoming sticky.

  • How-To

    How to make easy bittersweet chocolate shards

    The delicate chocolate shards decorating Alice Medrich's showstopping Cinnamon-Caramel-Ganache Cake are dead easy to make with this simple technique. Melt 4 oz. chopped bittersweet chocolate in a clean, dry heatproof bowl…

  • Article

    A Crinkle Cut for Pickles

    Improving the appearance of homemade pickles is easy with the right tool. This simple Crinkle Cutter from Norpro gives cucumbers and other fruits and vegetables a scalloped edge with no…

  • How-To

    Garnish like a pro

    Add a special finishing touch to your next culinary creation with this simple garnishing trick.

  • Article

    Dress your plate with a squeeze

    Plastic squeeze bottles are the not-so-secret garnishing weapon of professional chefs, who use them to drizzle desserts with melted chocolate, dot sauces on a dinner plate, or squiggle dressings over…

  • Article

    Quenelles dress up a plate

    Use this chef's trick to give your dish restaurant-style flair

  • Article

    Tilapia, Fast & Flavorful

    It takes just three easy steps to boost the flavor of this mild, quick-cooking fish

  • How-To

    Add Color and Crunch with Crispy Garnishes

    The finishing touches are what makes a dish truly special, and a crisp garnish can do wonders. In this article, Tony Rosenfeld explains the techniques for baking or frying herbs,…

  • How-To

    Crystallizing Flowers with Patience and Pride

    Toni Elling makes elegant crystallized flowers, a painstaking process that takes the mindset of a true artisan. Fine Cooking visits her company and reports on the work.

  • How-To

    The Edible Art of Wedding Cakes

    Fine Cooking visits Sylvia Weinstock Cakes, a specialty bakery in New York City where expert bakers and decorators make 20 to 30 cakes a week.

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