Food Prep Guides

How to Prepare and Store Ginger

How to Set Up a Prep Station Like a Pro Cook

How to Wrap Your Sandwiches for Better Eating on the Go

How to Prepare Salt-Packed Anchovies

The Food Lab: How to Prepare Green Spring Produce

A Better Way to Skin Charred Peppers for Chilis, Soups, and Stews

The Best Way to Prevent Cut Apples From Browning

How to Cut Chicken Breasts Into Cutlets | Knife Skills

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

How to Trim a Whole Beef Tenderloin for Roasting

How to Dry-Age Duck at Home

Save Your Vegetable Scraps, Make Stock

Pacific Razor Clams: How to Catch, Clean, and Cook Them

How to Debone a Chicken Thigh | Knife Skills

The Right Way to Brine Turkey | The Food Lab

食品实验室的权威指导购买,Prepping, Cooking, and Carving Your Holiday Turkey

What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips

How to Blanch Almonds

How to Crack Eggs Like a Badass

Why I Butcher Chicken with a Japanese Poultry Knife

How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills

How to Trim Pork Spareribs Into a St. Louis-Style Cut

How to Clean and Debeard Mussels

Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous) | The Food Lab

How to Break Down a Chicken | Knife Skills

For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder

The Food Lab's Definitive Guide to Buying and Cooking Hams

How to Season and Maintain a Wooden Cutting Board

Why a Y-Peeler Is the Best Vegetable Peeler

The 4 Knife Cuts Every Cook Should Know | Knife Skills

How to Prepare Portobello Mushrooms | Knife Skills

How to Seal Foods Airtight Without a Vacuum Sealer | The Food Lab

Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks

How to Tie a Butcher's Knot

Stew Science: Should You Marinate the Beef First?

How to Trim Skirt Steaks | Knife Skills

How to Freeze and Thaw a Fresh-Fruit Pie

How to Cut Beef For Stir Fries | Knife Skills

How to Clean and French a Lamb Rack | Knife Skills

The Better, Faster Way to Freeze and Defrost Your Foods

How to Eat a Whole Lobster

Seriously Asian: Holiday Dumpling Making

The Burger Lab: The Principles of Topping Burgers

Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

How to Stock Your Thanksgiving Pantry

Freeze Scone Dough to Bake Up a Breakfast Treat Any Time

How to Wrap and Store Cheese

Soak Dried Mushrooms in Wine or Stock for More Flavor (and Efficiency)

What to Do With Leftover Herb Stems

Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge

Homemade Brown Sugar: Quicker Than a Trip to the Store

Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure

Cryo-Shucked Clams Recipe

Spice Hunting: Drying Chiles at Home

How to Break Down a Pig

Want Juicier Tomatoes? Store Them Upside Down

Making Pesto or Curry Paste? The Freezer Is Your Friend | The Food Lab

How to Make Dried Apple Chips