Just like brewing your own beer, sometimes you have to do things yourself to get the highest quality product. If you're a fan of bacon (and who isn't?), consider curing your own for the best results.
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When you can't eat it now, you can always freeze it and eat it later. The problem is food can get pretty gross in the freeze without proper care. Here's how to freeze and defrost the right way.
The majority of eating advice centres on losing weight. Instead, let's look at how changing what you eat can help fend off mid-day energy slumps and blah feelings from your work day.
Want to really enjoy a good beer? Buying better stuff is a good start, but the right glass and a good pour go a long way. We asked a certified beer sommelier to walk us through the perfect glass and pouring techniques.
If you've noticed your fruits and vegetables seems to ripen before their time, the culprit might be the apples you're storing beside them. Apples accelerate the ripening of many other types of produce, so sequester them to extend produce shelf life.
If you're on a tight budget, but you're tired of instant noodles as your go-to meal, the Reddit College Cookbook may be just the right thing to kickstart a good, low-budget eating plan.
The joy of cooking is often mitigated by the misery of cleaning up, but you can cut out a lot of hard work and tedious cleaning with just two bowls and some soapy water.
It's easy to be distracted when you're eating — especially when in front of the television — so keeping an eye on your caloric intake can be a bit difficult. With the right kind of planning, however, you can avoid this problem.
Cooking with your iPhone is a lot tastier when you have the right recipes and culinary techniques. Here's our list of the best apps for turning your iPhone into a pocket sous chef.
Your Android's connected to the web, so it's also connected to the vast wealth of cooking knowledge, recipes, food price and other culinary data. Here are the best apps for putting Android to work in the kitchen.
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Smoking food imparts a flavour that no smoke-flavoured additives could ever adequately recreate. This DIY guide will show you turn basic parts — like a galvanised bin and trivet grate — into a polished food smoker.
We've explained the science behind the food pyramid and how to use it effectively, but the oft-used term "serving" is rather vague and subjective. Here's one way to measure servings without pouring everything into a measuring cup.
Molecular Gastronomy is the love child of cooking and science. Using its principals, you can produce chemical reactions with edible ingredients and create some pretty amazing results. Here's how it works and a few ideas to put it into practice.
It's great to cut down on food waste, but many foods don't handle the trip to leftover land very well. Save pasta, rice and other cooked grains from a clumpy, bland fate by giving them a quick sauté to firm them up.
Amanda Hesser and Merrill Stubbs tested and reconfigured over 1200 recipes for The Essential New York Times Cookbook, and kept on testing and building a community cookbook at Food52. Here's their advice on recipe reading and finding good stuff to cook.
If you're looking for a quick and mess-free way to mince kitchen herbs, a pair of kitchen shears and a drinking glass make short work of it.
You've got a few minutes to throw a meal together, but you don't want to sacrifice taste just because you have no time. What's your go-to dead simple meal? Everybody's got one; I'll start things off with mine.
Doughnuts aren't exactly a superfood, but it turns out they may be capable of providing your brain with what it needs to effectively start the day.
The time you're spending mincing and prepping your ingredients? The money you're spending on pre-sliced vegetables and salad dressing? Food writer and home cooking authority Mark Bittman tells us how to stop inflicting such pain in the kitchen and just get cooking.
