How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

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Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

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How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

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How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

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Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

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How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

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How to Cook with Fresh Herbs

These highly perishable seasonings require a little extra TLC. Here are simple ways to do it.

Choosing Fresh Herbs

Fresh herbs add spark and life to food, whether you grow them in your garden or pick them up from the market. Choose herbs that have fresh-looking leaves without brown spots. Fresh herbs don't last long, so buy (or pick) only as you need them.

Preparing Fresh Herbs

Stripping: Thoroughly rinse fresh herbs under cool water. Blot dry with paper towels or use a salad spinner. Remove tiny leaves of herbs from herbs such as thyme by holding onto the stem with one hand and stripping the leaves into a bowl using the other hand.

Snipping: To cut larger clean and dry fresh herbs, place leaves in a measuring cup or bowl and snip them with kitchen scissors, using short, quick strokes. For herbs with tough stems, such as rosemary, strip the leaves from the stem first.

Chiffonade: A chiffonade is a bunch of thin strips or shreds. To create a chiffonade of herbs, roll up larger leaves, such as basil, and cut across the roll.

Storing: To store fresh herbs, cut a 1/2 inch from the stems. Stand stem ends in a small jar with some water. Loosely cover leaves with a plastic bag and store in the refrigerator. Don't refrigerate basil -- it may blacken. Discard wilted leaves as they appear.


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