Margaret Eby

We Tested 3 Pie Plates, and This Is the Best One

This Simple, Actually Good Vegetable Stock Will Make All Your Soups Better

Yes, You Should Grill Your Desserts

Why You Should Salt Your Beer

How to Cut Down On Meat, Even If You're Not Cutting It Out Entirely

Why Your Poached Eggs Look Sloppy

What to Do With Leftover Pickle Juice

In Defense of Kitchen Tweezers

Yes, You Can Make Jam from Vegetables Too

How to Navigate a Restaurant Supply Store

All the Ways to Use Cheesecloth, the Cheap Kitchen Tool That You've Been Missing Out On

5 Lesser Known Herbs That Will Make Your Summer Dishes Sing

What Is Alabama White Sauce—and How Is It Different From Other Barbecue Sauce?

What's Going Wrong With Your Roux

What's the Difference Between Marinating, Curing, and Brining?

Use Garlic Scapes In Your Dinner and Achieve Garlic Nirvana

The Foolproof Way You Can Tell When Noodles Are Cooked

Use This Common Kitchen Item to Get Perfectly Round Eggs

Why the World's Best Chocolate Chip Cookies Don't Have Chocolate Chips