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Cooking Advice

For more recipes, advice, and tips for your kitchen, head to Eater at Home.

It’s Time to Turn Your Thanksgiving Leftovers Into Lasagna

For Ina Garten, Dinner ‘Doesn’t Have to Be Such a Rigid Thing’

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The Secret to Flaky Pie Crusts Is a Baking Steel

Say goodbye to soggy bottoms and disappointing pie crusts

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Make a Totally Different Menu Every Thanksgiving

The Best Way to Fry Garlic Is in Your Microwave

The Key to Better Salads Is at the Bottom of the Bowl

Maggi Seasoning Is Best When It’s (Kind of) a Secret

Just Put Lemon Pepper on Everything

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If You’re Not Reheating Pizza Slices in a Skillet, You’re Doing It Wrong

How I Gave Up and Gave In to Jarlic 

Put Tomatoes on Your Ice Cream

Sana Javeri Kadri’s ‘Primary Food Group” Is Soondubu Jjigae

Why Do So Many Recipes Call for So Little Garlic?

Garlic lovers poke fun at recipes that call for a single clove — but maybe there’s a reason for those stingy measurements

The Best Pasta Shape Is Fusilli Corti Bucati

Why Is Butter Temperature So Important in Baking?

Ruby Tandoh Is Eating Gnocchi With Capers and Chile Crisp for Dinner