How-To & Techniques
Techniques are the shortcut: learn the method once and you stop needing the recipe. Each guide is written as a practice session — what to do, what it should look like, and how to tell when it went wrong.
Taught in one sitting
Every guide is something you can practice with what you already own.
Become a better cook over time
Learn more about the methods, tips, and techniques you need to become a better cook
Method over recipe
Learn the ratio and the technique scales to anything in the fridge.
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How-To & Techniques Articles
Every state the article template can render, in one place: an FAQ accordion, callouts, a comparison table and a numbered method.
Master the three foundational cuts every home cook needs—dice, mince, and julienne—with proper grip, motion, and knife care tips.
Turn the browned bits left in your pan into a restaurant-quality pan sauce with this simple deglaze-reduce-mount technique.
Learn the science and technique behind a restaurant-quality sear—dry surfaces, high heat, and patience—for steak, chops, and more.
Learn the two-step blanching and shocking technique that locks in color, crunch, and nutrients in vegetables before cooking or freezing.
Everything you need to know to build a durable, naturally nonstick seasoning on cast iron—and keep it that way for decades.
Who writes How-To & Techniques
Our test-kitchen editors and the guest creators who cook alongside them.
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