The Basics: How to Make Roasted Chicken Breast

Bone-in, skin-on chicken breast roasted (plus how to make a simple sauce by deglazing)

Why Is It Bad to Run Cold Water over a Hot Pan?

What’s wrong with a little sizzle? (By Roxanne Webber)

Does Cooking Alcohol Really Burn It All Off?

More booze, more flavor. (By Tara Shioya)

10 Recipes Using Vodka

Have your way with vodka, from tails to dinner and dessert. (By Aida Mollenkamp)

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)

The Basics: How to Sauté Fish with Lemon and Capers

Easy and healthy.

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking. (By Aida Mollenkamp and Regan Burns)

The Basics: How to Make Beef Stew

An easy belly-warmer.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Low-stress, flavorful turkey gravy. (By Caitlin McGrath)

A bit of coffee enriches the flavor of chili and baked beans. You can deglaze your pan with coffee to make a nice sauce for any stewy red meat dishes, just as you would with wine… (By C. Thi Nguyen)

How to get the critters out of mushrooms. (By Caitlin McGrath)

Many recipes instruct you to remove meat from a pan and “keep it warm” while you deglaze the pan to make a sauce, or take other steps and add the meat back to the dish in progress. (By Caitlin McGrath)

It concentrates the tomato flavor. (By Caitlin McGrath)