What's the Difference Between Baking Soda and Baking Powder?

Two mysterious white powders. (By Jason Horn)

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color. (By Roxanne Webber)

Rosendahl Salt & Pepper Rasps

Slinky spice dispensers.

Does It Matter Which Side of the Foil Goes on the Outside?

Only if you’re using nonstick foil. (By Jason Horn)

Why Aren't There More Good Microbrews in Cans?

Glass is cheaper. (By Joshua M. Bernstein)

How Green Is Your Takeaway Container?

Which takeaway containers are the most (and least) green? (By Elizabeth Gillian)

What's a Generic Product?

They’re often made by big-name brands, but without the actual branding. (By Tiffany Maleshefski)

The Basics: How to Make Lasagne

The tried-and-true recipe you’ll hang onto forever.

How Long Can Butter Be Kept Out Before Going Rancid?

It depends on heat and light. (By Tara Shioya)

How to Brown Butter

Brown butter has many uses; make it a part of your repertoire.

Corn, Cherries, and Margaritas

Summer gadgets for stripping corn, pitting cherries, and juicing limes. (By Louisa Chu)

Tips for Pan Handlers

Get the best pans for the job. (By Louisa Chu)

Canned Beer That's Actually Good

Craft brewers see sense in cans. (By Kurt Wolff)

Can I Eat the Beans I Use for Pie Weights?

They smell weird. (By Roxanne Webber)

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)