Caramelizing white chocolate is a bit of kitchen magic. The technique imparts a toasty butterscotchy flavor to the confection; try it in a buttercream or mousse in place of regular…
Want to bake a Valentine’s cake for your loved ones? Try this simple technique: Bake one 9-inch round and one 9-inch square cake or cookie. Let cool. Cut the round…
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…
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.…
It’s much easier to slice a standing rib roast, if you take the bulk of the meat off the bones first.
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.
For a more exact split of cornbread, cut the square from corner to corner.
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.
A visual cue to scoop out and reserve some of the pasta cooking water before you drain it.
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…
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