Technique
Why a Single Cast-Iron Skillet Will Change How You Cook
One pan, ten years of seasoning, and a thousand dinners later: here is the case for skipping the non-stick aisle.
The Journal
Essays worth reading on a Saturday morning.
Technique, equipment, and seasonal cooking notes from the team that tests every recipe in our library.
Baking
Sourdough Without the Stress: A Honest Weeknight Schedule
You do not need to babysit your starter to bake a great loaf. Here is the schedule we actually use at home.
Technique
Five Knife Skills That Actually Matter at Home
Forget brunoise and tourne. These are the five cuts that save the most time on a Tuesday.
Ingredients
Seven Pantry Staples Worth Splurging On
The line between weeknight dinner and restaurant dinner is usually pantry quality. These seven items move the needle.
Grilling
The Case for Cooking with Fire
There is a reason a grilled steak tastes like a memory. The science behind why fire is irreplaceable.
Technique
Why Restaurants Rest Their Meat (And You Should Too)
The most overlooked step in cooking a steak is the one that happens after you take it off the heat.
Italian
A Better Tomato Sauce in Thirty Minutes
Skip the simmer-it-all-day routine. The right canned tomatoes and a few minutes turn out a sauce worth bragging about.
Lifestyle
Seasonal Eating Without the Orthodoxy
You can cook seasonally without becoming a martyr. Here is what actually matters about what is on the shelf.
Gear
How to Buy a Chef Knife Without Spending $400
A great chef knife costs less than you think. Here is what to look for and what to ignore.
Hosting
The Quiet Art of the Dinner Party Nobody Talks About
The best dinner parties are not about the menu. They are about everything that happens before anyone takes a seat.