Kitchen Intelligence

If you have a well-stocked pantry, you probably have a brown sugar substitute.

Cultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.

Available in their dried, canned, and frozen form year-round, fresh shell beans are really a prize of late summer. And their time is now.

And what about putting them in the dishwasher or the microwave?

Does storing guacamole with the avocado pit actually keep it green?

Stop a browning apple in its tracks with these easy tips.

If a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.

How to tell a chiffon from a genoise from a hot milk sponge.

Bartenders love this classic 2-ingredient citrusy syrup.

It comes down to one thing: control. 

And is it a good idea?

Peel and clean your shrimp like a pro.

For crisp, never-squeaky green beans, start with this one step.

All you need is a freezer, a blender, and some imagination.

A look at the science behind this pesky little recipe step.

Achieve a picture-perfect pie with this one extra step.

There are thousands of apple varieties out there—here’s how to pick the right one for your baking project.

What’s the trick to the best simple syrup? Never heat it up.

Follow these tips for maximum chill (and food safety).