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Lentils, uncovered

The secret to a successful batch

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Put a lid on it? Nope.

Grain of salt

Sodium makes food taste better

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Here’s how to season properly.

Dough day

An illustrated guide to making pie dough

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Put down that store-bought pie crust!

Rhubarb in the raw

How not to cook rhubarb

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Make a fabulous spring dessert from unheated rhubarb.

The big chill

Keep those fish fillets on ice

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Fresh fish lasts longer than you think.

No more tears

Slicing and dicing the slippery onion

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How to cut onions like a pro.

Fear factor

Don’t be afraid to use fats in cooking

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How and when to dole out the oil, the butter, the cream, the mayo, the yogurt ...

Hands-on salad

Bigger than the sum of its parts: Oil, acid, salt, and greens

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Tips and techniques that make the common salad uncommonly good.

On board

A closer look at your knife’s best friend

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Keep your knives sharp by using the right cutting board.

Sweet tarts

A tangy guide to citrus fruit

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Give your food a little zest.

Playing with fire

Ditch the grill in favor of the broil

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How to grill in your oven.

The cutting edge

Keep your knives in working order

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The finer points of knives.

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Table Talk

Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

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Graze: Bites from the Site
The Produce Diaries

Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
Features

Fabulous favas

A green herald of summer
Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

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