Here’s how to keep the sweetness in your favorite treats, without consuming a whole lot of sugar.

Dig into these tips – and tasty recipes – to create a holiday spread that’s easy on even the pickiest of guts

Food writer and editor Helen Graves shares some tips for achieving perfectly charred fruit on the grill, plus a recipe from her new cookbook, ‘Live Fire’

Here's how to get your campfire's flames fine-tuned for outdoor cooking.

Before you turn your back on the convenience of foil, you're going to want to read this.

When you’re short on time and inspiration, here’s how to make a meal that satisfies and impresses.

Are you storing your EVOO in the right way? Here’s what Vincent Ricchiuti, founder of Enzo Olive Oil, wants you to know.

You might not be a professional baker, but there’s no reason to live with sunken, cracked or just plain messy cakes. Hone your baking skills so you can avoid these all-too-common mistakes.

Don’t destroy your roast! Take the advice from nationally known culinary experts to ensure your corned beef tastes (and smells) just like a restaurant-quality version.

It’s time to stop ruining your chocolate chip cookies and start perfecting them.

Falling apart muffins, over-browned cookies, rock-hard crusts, scones as sandy and dry as the Sahara? We've got tips and tricks that’ll fix your biggest baking woes.

Cozy up to a better breakfast this winter and enjoy your classic oats in entirely new ways.

Step away from the room-temp sauce and leave your pasta water in the pot – it’s time to correct your awful pasta mistakes and start improving your bad habits.

Forget everything you know about thawing frozen food, because this is going to change your whole kitchen game.

Wondering how you can take an entire frozen turkey from rock hard to ready for the oven? This surefire thawing method is as simple as it is safe.

Think there’s nothing wrong with leaving frozen meat out at room temperature to defrost? You might want to change your ways once you find what happens as meat warms up outside of your fridge.

Before you get to work with your chef's knife, find out how to maintain and use it like a pro.

Tired of burning cookies and wondering why your cakes and loaves never turn out quite right? You’re probably using the wrong kind of baking pan. Find out when you should be using metal versus glass pans – and why it matters.

Eggs belong in the fridge – or do they? Find out whether or not you’ve been storing your eggs correctly or if you’ve been putting your health at risk.

And other little-known but good-to-know facts from a spice master food scientist.

Need to take your avocados from rock hard to perfectly ripened and ready for use? Here’s how you can achieve the right balance of texture and ripeness – and how to avoid effing it up.

Don’t put that stick of butter in the microwave! If you forgot to take your butter out of the fridge before starting a recipe, we’ve got a few quick tricks that’ll get it soft in no time.

To refrigerate or not to refrigerate? Find out how to maximize the health benefits and shelf life of your cooking oils.

Here’s a little-known kitchen tip: Where you put your food inside your oven affects how it cooks (and tastes). Find out if you’re placing casseroles, cookies and pizzas on the right rack or if you need to revamp your oven interior.

“Eat more fish”, they say, “It’s one of the healthiest foods on earth,” they say. You know it, but when you make fish, it’s either overcooked, rubbery or half gets stuck in the pan. Here are 5 fish fixes that will make a fish lover out of you yet.

The internet is home to ingenious food hacks, and though they might sound awesome, they can be full of more risks than perks. Save yourself time, effort and potential danger and don’t try the following food hacks.

You're not alone. We're demystifying when to use which or how to best swap between fresh and dried in a pinch.

Are you indulging in some bad grilling habits? Correct these common mistakes, and you’ll master good grilling practices.

Healthy grilling isn’t just about cooking good-for-you foods. Keep these tips in mind to reduce your risk for grilling dangers like carcinogens and bacteria.

These single-serve appetizer jars are a game changer. We’re showing you how to make your own jarcuterie along with two unique recipes to try.

Think like a chef and learn to transform everyday packaged foods into gourmet meals with these easy tips and tricks.

There’s no shame in taking shortcuts and using convenience foods to get you through a busy week. Here are ways to make store-bought foods healthier with a few easy swaps and additions.

Learn to balance acidic, sweet, salty and umami flavors to make the perfect salad dressing from scratch.

You don’t need a lot of ingredients to cook Mediterranean – but you do need to stock your pantry right. Chef and television host Christopher Kimball reveals his must-have ingredients.

There’s more you probably don’t know about your Instant Pot. Here are 7 hot tips for the hidden features of your favorite kitchen workhorse.

Keep your cooking fun! Whatever your mood or meal, we have 15 curated Spotify playlists that take you from prep work to clean up.

Pasta dinner on deck tonight? Instead of just using your colander to drain hot pasta water, learn a quick trick to maximize your meal.

Go beyond buying in bulk or choosing cheaper cuts of meat to stretch your food dollar. Here’s how you can step into a higher level of cleaner, greener eating without sacrificing your budget or your taste buds.

Pesto isn't just for pasta! It's a mother sauce that can be used on nearly anything to boost flavor and bring a welcome pop of color.

Stock your pantry and freezer with these clean go-to items and you'll never be at the mercy of a bad or boring dinner again.

Pamela Salzman, Clean Eating's contributing culinary nutritionist and the instructor of our newest course, Batch Cooking 101, shares her secrets to getting—and staying—ahead of the dinner rush.

Topping a dish with a poached egg is like putting a bright red bow on top of a package – it’s a sure sign that something special has arrived.