Many good recipes call for squeezing all the water out of a vegetable, which can be quite a chore. There is a kitchen tool ...

For the longest time, I would be annoyed to see water as an ingredient in a recipe. I’d scoff and chortle and avoid it, thinking that water was superfluous, extraneous, not something that would “make ...

Taking steps to reduce food waste gets a (deserved!) amount of attention -- the numbers of just how much food we toss are staggering, after all. But water, as any elementary school kid learns, is a ...

The TV host, restaurateur and author has a new line of cookware too! For decades, home cooks around the world have turned to Lidia Bastianich for encouragement in the kitchen. Be it from her various ...

A veteran food journalist digs into some common misconceptions about salting pasta water, browning meat and more. Credit...Jakob Hinrichs Supported by By Julia Moskin Food myths come from many sources ...

A simple pinch of salt really can change the way your eggs cook. This age old kitchen habit actually hides a fascinating scientific mechanism. Here is why this classic grandmother’s trick is firmly ...