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  • Recipe

    Golden Turkey Broth

    You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot,…

  • Article


    A stockpot is probably the largest pot in your kitchen, so you want to buy a good one. Check out our favorites and get tips on what to look for in a quality pot.

  • Article

    Reheating turkey

    There's no reason leftovers shouldn't taste as good as they do on Thanksgiving Day. Learn how to reheat your turkey without sacrificing flavor.

  • Article

    Alternative uses for muffin pans

    Silicone muffins pans are a fantastic tool for freezing small amounts of sauce, stock, or pesto for cooking. Popping the frozen puck out of the flexible pan is a breeze…

  • Article

    Stock vs. broth: What’s the difference?

    The art of stock and broth making is one of the first subjects you’re taught in culinary school. Bones, you learn, are what make a stock a stock and not…

  • Recipe

    Chicken Broth

    For the clearest broth, cook at the barest simmer and avoid stirring or agitating as much as possible.

  • Article

    Freeze spoons for defatting stocks

    When I'm making a soup or a sauce, I toss a few slotted metal spoons into the freezer. When it comes time to defat, I skim the top of the…

  • Article

    Hot stock is key to creamy risotto

    What sets risotto apart from all other rice dishes is that it's not just rice mixed with other ingredients, but a perfect marriage of the two. Hot stock serves as…

  • Article

    Top 10 Fridge Essentials

    With these long-lasting and versatile items on hand, you'll rarely be at a loss for what to cook

  • How-To

    Taking Stock of Vegetables

    Don't trash your vegetable scraps; turn them into delicious vegetable stock instead. In this article, Allison Ehri Kreitler explains what to do, including a basic recipe and ways to customize…

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