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Tips, tricks, and techniques

How to Freeze Mashed Potatoes Months in Advance

One less thing to worry about on Thanksgiving Day.

How Much Turkey Do You Need Per Person This Thanksgiving?

Depending on whether you want a lot of leftovers or a TON of leftovers.

I Need A Showstopping Birthday Menu to Cook in My Tiny Kitchen

This week on the Dinner SOS podcast, Chris and Maya Kaimal help a caller make a birthday feast to remember.

The 3-Ingredient Tuna Spaghetti I Fell for in Italy

Yes, two of the ingredients are tuna and spaghetti.

The Creamy Curry Pasta Our Editors Are Obsessed With

Pantry ingredients do the heavy lifting in this weeknight winner.

I Need a Quick, Easy Dinner Recipe That Relies on Pantry Staples

This week on the Dinner SOS podcast, Chris and Shilpa help a caller cut down on daily grocery trips.

Can You Freeze Pumpkin Pie?

Our method guarantees perfect pumpkin pie that just happens to be three months old.

Hearts of Palm Are a Pantry Must for Plant-Based Cooks (and Everyone Else)

Use as a stellar stand-in for flaky fish, or simply toss into pastas, salads, and more.

I Need a Scallop Recipe I Won’t Mess Up at Home

This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.

A 3-Ingredient Tofu Pudding for the Hottest Days

Sweet ginger syrup over cooling, custardy tofu is as good as it sounds.

A Pickle Martini Is the Best Dirty Martini

Pickle juice has the salty-savory sting of olive brine, with even more flavor.

My Family Can’t Cook Without Vegeta

It’s savory, umami, and an Eastern European staple.

6 Heavy Cream Substitutes for Cooking, Baking, and Whipping

Baking for a vegan? Going dairy-free? Forget a few items on your last grocery run? There’s a heavy cream substitute for that.

Does That Crisper Drawer Even Do Anything?

And why does it always freeze my cucumbers? Why?

Why Does Coffee Make You Poop?

And does decaf make a difference?

Dinner SOS: Listener Questions with Mark Bittman

This week on the podcast, Chris answers listener questions with cookbook author Mark Bittman.

For Easy Bread Dough, Use Your Food Processor

Ditch your stand mixer—this is speedier.

What Does ‘Fold In’ Even Mean?

It’s the key to soaring cakes, weightless meringues, and fluffy soufflés.

My Family’s Smashed Cucumber Salad Never Gets Old

With juicy tomatoes and scrambled eggs, it’s a fast, few-ingredient favorite.

I Need a Chicken Recipe I Can’t Mess Up

This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.

Make This Single-Serve Fruit Crisp, Just for You and No One Else

Use your favorite summer stone fruit, and top with a big scoop of ice cream.

What’s the Difference Between Bread Flour and All-Purpose Flour?

Some loaves absolutely require bread flour—others are better off with all-purpose. Here’s why.

A Frozen Negroni Is a Better Negroni

It’s big-batchable, less bitter, and ready to party.

Sockeye Salmon Isn’t the Same as Farmed—Here's How to Cook It

It’s flavorful, sustainable, and supremely weeknightable.

This Tomato-Peach Juice Is Summer in a Glass

Make it with those bruised fruits from the bottom of your tote bag.

How Long Does Wine Last After You Open It?

And how do you store a bottle to keep it tasting its best?

Should Ice Cream Cake Have Cake in It?

This recipe says no. That recipe says yes.

A Flaky, Floury Tortilla Taste Test

Both plain and in a quesadilla, one supermarket brand was a crowd-favorite.

Peach Tart? Good. Chili Crisp Peach Tart? Even Better

You’ve already made a peach dessert. Now try this cheesy, savory stunner.

This Slab Berry Shortcake Is Party-Ready

Thanks to a few smart tricks, it serves a dozen lucky people.

Speedy Shrimp and More Recipes BA Staff Made This Week

Like no-skewer kebabs and foolproof chicken and rice.

These Chocolaty No-Bake Cookies Are Ready in 15 Minutes Flat

With peanut butter and quick-cooking oats, these fudgy no-bake cookies don’t even need an oven.

This Trader Joe’s Gelato Tastes Like Swirly Soft Serve

Plus, a reformulated hummus, cat-approved cat treats, and more new products reviewed.

I Need a Brownie That’s Not Too Sweet

This week on the podcast, Chris talks through the recipe he tested 100+ times.

Of Course Cinnamon Toast Is Better as an Ice Cream Sandwich

There isn’t a better afternoon snack in the summer.

How to Boil Potatoes for Mashing, Smashing, and Salad-ing

The best boiled potatoes start with a whole lot of salt.

How to Salt-Preserve Just About Any Fruit

From plums and apricots to cherries and blueberries.

What Happens If I Accidentally Ate a Fruit Sticker?

First, don’t panic. Here’s what you need to know.

I Need Nut-Free Recipe Riffs on My Favorite Restaurant Dishes

Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.

Make Golden Corn Stock With Those Leftover Cobs

Don’t toss your corncobs—boil them into liquid gold.

How to Cook Shrimp So They’re Juicy, Not Rubbery

Four foolproof methods for sautéeing, poaching, grilling, or broiling.