technique class
How to Make Pita Bread
Like most flatbreads, pita really isn’t difficult to make—it just takes some time for the dough to rise
Cutting mango matchsticks
With its leathery skin and broad, cumbersome pit, cutting a mango into matchsticks can be tricky
Peeling a Melon the Easy Way
Learn this quick and efficient method for peeling this summer's melons with ease
test kitchen secrets
food science
Taking Control of Gluten
Learn how to increase or limit this sticky protein for breads and pastries with the best texture
Salt makes everything taste better
Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better, blocks bitterness, enhances sweetness, and how it can make meat juicier.
