Techniques

From cooking fundamentals to primers on advanced culinary techniques, these how-to guides will help inform every dish you make no matter your skill level.
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How to Build a Better Rice Bowl
Two dry-aged steaks cooking in a cast iron skillet.
How to Dry Age Beef
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All Praise the St. Louis Bagel and Its Infinite Potential
Shrimp, Oyster, and Fish Po' Boy sandwiches on sandwich paper
How to Make the Best Seafood Po' Boys
A dollop of butternut squash puree on a plate.
How to Make a Vegetable Purée
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Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine
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The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You
Stretching mozzarella curds over a bowl.
How to Make Mozzarella Recipe
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Toasting Nuts? The Microwave is Your Best Friend
Cocktail 101: Decorative Garnishes
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The Best Way to Reheat a Pizza Slice
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How to Dye Easter Eggs Naturally, Without a Store-Bought Kit
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How to Cryo-Blanch Vegetables | The Food Lab
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How to Clean and Fillet Fresh Sardines
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Tea Time: Genmaicha
Vegan Pizza
The Pizza Lab: How To Make Vegan Pizzas That Really Work
stracciatella gelato
How to Make the Best Stracciatella Gelato
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Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack
Barista Tips: The Espresso Tamper
Hand-whisking mayonnaise
Whisking Versus Blending Mayonnaise: The Best Tools for the Job
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Homebrewing: Introduction to Mashing and All-Grain Brewing
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How to Make Asparagus alla Milanese With Tips and Variations
Coffee Techniques: Finding the Right Grind
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How to Make Granita
Overhead view of passing-through fish in a wok
Wok Skills 101: Passing-Through
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Cocktails and Spirits with Paul Clarke: Adding Spice
Overhead view of a cutting board showcasing multiple types of cuts of carrots, radishes, onions, meat, and cucumbers
Essential Chinese Knife Skills and Techniques
Sliding a charred broccoli rabe pizza onto a serving tray
How to Make Great Pizza in an Outdoor Pizza Oven
Meringue on pink background
The Science Behind Vegan Meringues
The levain used for sourdough bread rises in a glass jar, about triple its starting volume
How to Ferment Sourdough Properly
Bags of different types of flour against a purple background
Types of Flour: A Guide
Homemade lofthouse cookies
How Silicone Baking Mats Are Ruining Your Cookies
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What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
close up of ap flour sourdough starter on day 11
The Science of Sourdough Starters
Sliced of white bread
What Is Gluten? The Science Behind Great Dough
What to Do With Leftover Vanilla Bean Pods
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The Best Way to Soften Brown Sugar
Measuring spoons, measuring cups and a kitchen scale.
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
Bowl scraper and dough
Every Kitchen Needs a Bowl Scraper
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How to Make a Paper Piping Bag
Two hands gently hold a smooth ball of dough on a wooden work surface
How to Knead, Fold, and Shape Sourdough Bread
Bubbly sourdough starters in glass jam jars
The Best Flour for Sourdough Starters: An Investigation
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Can't Find Bread Flour? Vital Wheat Gluten Can Help
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The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
Two hands are placing a ball of bread dough into a bowl lined with a floured kitchen towel.
Breadmaking 101: All About Proofing and Fermentation
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The Difference Between Blackstrap Molasses and True Molasses
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Breadmaking 101: How to Troubleshoot Bad Bread
A pile of cocoa powder
What's the Difference Between Dutch Process and Natural Cocoa Powder?
The Science of Baking Bread (and How to Do It Right)
The Pizza Lab: On Flour Types, Foams, and Dough
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The Serious Eats Field Guide to Chinese Pastries
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Meet the Umami Bomb of Dessert: Malted Milk Powder
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A Guide to Cake Frosting
stand mixer creaming butter and sugar
How Do Stand Mixers Work?
The Best Bread-Making Tools
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What to Bake When You're Out of Flour
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Watch Kenji Make No-Knead Bread With Beer
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Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is