Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies. (By Louisa Chu)

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein. (By James Norton)

What's the Difference Between a Conventional and a Convection Oven?

Blowing hot air can be a good thing. (By Michele Foley)

The Basics: How to Make Oven Fries

Roasted instead of deep-fried.

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide. (By Michele Foley)

The Basics: How to Pan-Fry Pork Chops

Dinner that really hits the spot.

Why Should I Let My Meat Rest?

It’s cooked already. Can’t I eat it? (By Jason Horn)

The Basics: How to Make Croutons

Buttery, garlicky, and they kick store-bought’s ass.

The Basics: How to Make a Cheese Frittata

Eggs for dinner are fun.

Old-Tyme Flavor

How to season and care for your cast iron pan. (By Regan Burns and Lessley Anderson)

Staub Round Cocotte

Start doing grown-up cooking.

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)

A Picnic for the Fourth of July

Dine in the glow of the bottle rockets' red glare.

Tips for Pan Handlers

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