Steaming, poaching, simmering, and boiling — both novice and experienced home cooks frequently find these terms confusing. All of them refer to cooking food using heated water, but at different ...

The first time I made pasta, I tossed dry noodles into a pot of cold water and boiled them. They became a sticky, gummy mess. To help you avoid a similar kitchen mishap, in week two of this ...

Steaming is the most reliable and consistent way to make perfect hard-boiled eggs — easy to peel, with creamy yolks and firm yet tender whites. Boiling, then simmering, is an excellent runner-up that ...

Did you know that when you are devouring your potato salad and mashed potatoes at Thanksgiving dinner, you are eating two different types of potatoes? There are waxy potatoes, and then there are ...

Cozy, customizable, and simple to make, soup is the one-pot provision that needs no introduction. Still, despite its ...

A veteran food journalist settles some long-simmering disputes on a slippery subject. By Julia Moskin After publishing an article debunking five commonly held kitchen myths last week, I got questions ...

I cooked dozens of eggs to find the best method for firm whites, creamy yolks, and shells that slip right off. Steaming is the most reliable and consistent way to make perfect hard-boiled eggs — easy ...