Shouting “corner!” when you’re making microwave popcorn isn’t helpful, but there are some protocols and tricks from commercial kitchens you can—and should—adopt at home. Jeff Somers is a freelancer ...

Professional kitchens run on one sacred principle that home cooks often ignore: mise en place, which means "everything in its place" and refers to all of the pre-cooking work. It includes gathering ...

The warm, bubbly, and ridiculously knowledgeable chef Samin Nosrat taught me how to cook. Her James Beard Award-winning book, Salt Fat Acid Heat, doesn't just list recipes but teaches readers the ...

Starting any cooking project can feel overwhelming with so many moving parts -- choosing the right ingredients, mastering prep techniques and executing. Even experienced chefs face their share of ...