When I was a kid, my mom cooked oats on the stovetop with tons of honey and milk, which felt like dessert for breakfast. These days, I play around with all sorts of ...

When you’re standing at the meat section trying to decide—ground pork or ground beef?—it’s not just about taste. These two proteins may look similar, but they cook very differently. After using both ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes browning, timing, or juiciness.

One of the most important tools in a cook’s arsenal is a good set of knives. A sharp knife can make all the difference in the world when it comes to slicing and dicing ingredients. A dull knife can ...