In the ’90s, 25 million Americans had bread machines. Today, they’re starting to come back.

The trick is a timely combination of side-to-side and see-sawing motions.

The Chef Show proves it's one of the best shows on all of Netflix with its third volume of new episodes, featuring Jon Favreau with Sam Raimi and Wolfgang Puck.

Connected cookbooks? Alexa-enabled microwaves? None of this stuff will make you a better home cook.

Eighty years after it was patented, the Crock Pot remains a comforting presence in American kitchens

How to cook for one - many people think cooking for one is more expensive than eating out, but that isn't the case at all.

To make fried rice like a pro, use physics. Chefs typically toss fried rice from their woks into the air before catching it again. Launching the rice and its fixings allows the food to cook at a high temperature without burning, essential for creating the tastiest stir-fried fare. Now, using video of five chefs in Chinese restaurants, physicists have analyzed the repetitive movements used to toss the rice.

How America's meaty tradition grew from Caribbean roots to the four distinct styles we know today...

My wooden cutting boards are one of my most used and beloved kitchen tools. In fact, while a good chef's knife is often the sexier choice for most favorite kitchen implement, the truth is a good knife is nothing without a good board to use it on. In my household, the choice of material is wood for its ease and beauty.

It's World Egg Day, and what better way to celebrate than with eggs benedict, topped with a perfectly poached egg?

David Chilcott can do more with one pot that most can with an entire kitchen. His fantastic YouTube channel, One Pot Chef, offers simple recipes for tons of delicious treats.

Here are 10 ways to love fall, beyond the farmers market

You've been pinching your pennies: you pack your lunch, eat your fair share of beans, and have settled down pretty comfortably with tofu. You're happy enough, it's true, but you just wish there was a little something…more.

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.

A few months ago, we introduced you to the wild world of dishwasher cooking. Poach salmon while cleaning dirty plates? No problem. But some of you expressed concerns about having your sockeye sit so close to soapy water and the high energy cost of running a dishwasher. Well, we've stumbled upon another wacky cooking method that may overcome these issues: using your coffee maker.

I know what you're thinking: I already know the trick involving smashing a garlic clove with a knife to quickly remove its skin. Well this is a new, and rather incredible trick. And you don't even need a knife!

We’ve all done it: you put the pasta on to boil, turn your back for a few minutes to wipe off the counter and suddenly you hear that foreboding hissing sound of water boiling over. So why does it happen?

"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for. Learn how to make a few basic sauces, however, and you have flexibility—turn whatever you have on hand into an awesome meal.

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish.

The science of how salt affects the taste of food is more complicated than you might think – but it's vital to understand if you want to improve your skill in the kitchen