Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.

Video: Freezing unused whipped cream is a great way to store it for later use, but it also allows you to cut it into adorable, fun shapes - perfect for topping warm, rich mugs of cocoa.

Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Not only are we finally cooking a long-requested dish — porchetta di testa — but we have video.

If I find myself stuck in a US airport, I usually use the opportunity to eat something truly terrible for me like a vat of Popeye's red beans and rice or a giant Cinnabon. But if you travel to the US frequently, gorging on fast food isn't going to cut it.

Luckily, these friendly pilots (who travel quite a bit) have a few recommendations for their favourite airport dining.

I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and if you plan on getting dessert, they make a great palate cleanser.

I have always enjoyed guests, even unexpected ones. I also really enjoy feeding people, but there's not always time to cook. As such, I have an arsenal of tasty snacks and drinks I like to keep in the kitchen, just in case someone hungry (or thirsty) pops over.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are taking two of my longtime favourite things — ginger and martinis — and combining them to make my new favourite thing.

Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favourite courses — the cheese course — and turning into one hot dish.

Look. You're about to make a feeding trough of bread and probably put dip in it, so it's best you level with yourself. Look at the face on your head in the mirror and say "I'm going to make a double bread bowl now", to completely free yourself from every last bit of ego.

Everyone has their preferred point of banana ripeness. I like mine completely yellow, without a brown spot in sight. Some people like them freckled and some monsters like them mushy and brown. No matter what your preference, buying a whole bunch at once always seems to leave you with some less than desirable nanners.

Imitation crab — also known as “krab”, “kay-rab”, “fake crab” and “krab sticks” — is a mixture of fish (usually Alaska pollock) and starch that has been shaped and coloured to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package, as I did with all lunchmeat, and I regret nothing.)

Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.

Video: People don’t really associated chicken with indulgence but, when prepared with love and care (and a lot of fat), it can be downright special.

I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible, however, and they make a great little crispy garnish.

Turkey burgers are the egg white omelets of the burger world. Known for being dry, bland, and decidedly unsexy, I didn't see a point in ever making one. Until now.

There is only one GBC recipe for me and that is Alton Brown's. Sure, I have a soft spot for the back-of-the-can version — who doesn't — but it's time that we stepped up our collective game.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are going to be playing around with a sweet and tart three-ingredient icon: The margarita.

In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavour, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles.

For the most custardy, creamy, flavourful scramble — that comes together in mere minutes — you need to increase your yolk content.

True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.