Get the lowdown on a half-dozen varieties of clams.
Easy Tricks for Decoding What's Inside a Box of Chocolates (So You Always Know What You're Going to Get)
So you received a box of chocolates—but do you know which filling is which? Use this chocolate guide to figure out which candies you really love.
A quick guide to picking the right pan for the job.
An illustrated guide to common cuts of bacon.
Here's how to transform the humble pantry staple into vibrant meals.
Make two full pizzas in just 30 minutes. Cook one immediately—and freeze the other for another night.
Here’s the thing about pesto: you can use any combination of green things, nuts, and hard cheese to make it—just be sure to stick to this formula so you’re combining ingredients in the right ratio. Pine nuts, for example, are traditional but can be pricey. Try walnuts or a combo of odd nuts you have on hand. We wanted to bring you the best recipe for pesto that exists, so we tested out several steps that are common in pesto recipes, including toasting the nuts and blanching the greens. Toasting the nuts wasn’t worth it: we couldn’t distinguish pesto with toasted nuts from pesto with untoasted nuts. However, blanching the greens not only turned the pesto a vibrant green color but also prevented it from ever turning brown—even after it was frozen.