Kitchen Tips & How-Tos

Gummy, sticky rice is one of the most common kitchen frustrations. These three small habits fix it.

Cookies that melt into thin, flat puddles in the oven usually have one of a few simple causes. Here’s how to keep them thick.

Dry, stringy slow cooker chicken is a common problem, and it’s easy to fix. Here’s what causes it and how to keep chicken juicy.

Gray, dry or frosty patches on frozen food look alarming. Here’s what freezer burn is, whether it’s safe, and how to prevent it.

No eggs and a cake to bake? These pantry swaps work in many recipes, especially quick breads, muffins and brownies.

A soupy casserole is one of the most common baking letdowns. Here’s what causes it and how to get it thick and sliceable.

Lumpy, gluey or bland mashed potatoes usually come down to a few small habits. Here’s how to get them creamy every time.

Assembling a casserole ahead saves a busy evening or holiday morning. Here’s how to do it so it bakes up perfectly.

The same piece of beef can be tender or chewy depending on how you slice it. Here’s the simple trick restaurants use.

Undercooked chicken is unsafe and overcooked chicken is dry. Here’s how to know exactly when it’s done.