Transforming that onion from raw to melty takes time and attention, and there are many avenues to get there

I wanted to find out if searing it first makes a difference to the texture and flavor

Which method yields the crispiest crust, baking in a glass dish or in disposable aluminum

So what’s the best way to prep your challah for the freezer?

There are days when baking schnitzel is more practical and sensible

I usually bake it straight from the freezer but was wondering if thawing it first would be beneficial

With the endless varieties of apples at the grocery store, I wondered if using whatever apples I had in the fridge is a convenient and ideal default.

Let’s explore how second-cut brisket (the default) does against kolichel.

For me, taking out my mixer requires a very compelling reason. Does a Bundt cake count as one?

But what about skimming the foam as it bubbles to the surface? Can we ignore the task, or will it compromise the clear broth we’re after?