Techniques
From cooking fundamentals to primers on advanced culinary techniques, these how-to guides will help inform every dish you make no matter your skill level.
![Side view of two eggs](https://www.seriouseats.com/thmb/ehDaJ31fGW1IlzfdsRQC63gRvEk=/390x273/filters:no_upscale():max_bytes(150000):strip_icc()/20240709PasterizingEggs-VickyWasik-02-c0870e61f64848dca4ee554d3e405400.jpg)
Should You Pasteurize Eggs at Home? A Serious Eats Investigation.
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For Plump and Snappy Shrimp, Reach for Baking Soda and Salt
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The Quick Trick for Softening Canned Chickpeas for Silky-Smooth Hummus, Stews, and More
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5 Ways to Use Your Freezer Beyond Preservation
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How to Make Tamales (A Comprehensive Guide)
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How to Wrap Your Sandwiches for Better Eating on the Go
Explore Techniques
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Why You Should Salt Your Cucumbers
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How to Turn Any Pomegranate Into a Plastic-Free "Bottle" of Pomegranate Juice
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Should You Spiralize Your Hot Dogs and Sausages? We Tested to Find Out
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The Science of Marinades
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How Fresh Lemon Juice Can Make Meal Prep Easier
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How to Make Cucumber Water and Other Fruit-Infused Waters
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The Best Potatoes for Mashed Potatoes
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Turn Your Pasta Into Ramen With Baking Soda
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How to Crack Eggs Like a Badass
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How to Cut an Airline Chicken Breast
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Level Up Your Ice Cream by Leveling Your Cake
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How To Brown Butter
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For Smoother Ice Cream and Sorbet, Use Corn Syrup
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How to Set Up Your Grill for Better Skewers, Kebabs, and Yakitori
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How to Grill Whole Fish
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Save Your Vegetable Scraps, Make Stock
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The Right Way to Sauce Pasta
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How to Butcher a Chicken
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How to Build a Better Rice Bowl
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How to Dry Age Beef
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All Praise the St. Louis Bagel and Its Infinite Potential
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How to Make the Best Seafood Po' Boys
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How to Make a Vegetable Purée
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The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You
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How to Make Mozzarella Recipe
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Toasting Nuts? The Microwave is Your Best Friend
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Cocktail 101: Decorative Garnishes
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How to Dye Easter Eggs Naturally, Without a Store-Bought Kit
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How to Cryo-Blanch Vegetables | The Food Lab
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How to Clean and Fillet Fresh Sardines
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The Pizza Lab: How To Make Vegan Pizzas That Really Work
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Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack
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Barista Tips: The Espresso Tamper
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Whisking Versus Blending Mayonnaise: The Best Tools for the Job
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Homebrewing: Introduction to Mashing and All-Grain Brewing
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How to Make Asparagus alla Milanese With Tips and Variations
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Coffee Techniques: Finding the Right Grind
How to Make Granita
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Wok Skills 101: Passing-Through
Essential Chinese Knife Skills and Techniques
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How to Make Great Pizza in an Outdoor Pizza Oven
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The Science Behind Vegan Meringues
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How to Ferment Sourdough Properly
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Types of Flour: A Guide
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How Silicone Baking Mats Are Ruining Your Cookies
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What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
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The Science of Sourdough Starters
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What Is Gluten? The Science Behind Great Dough
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What to Do With Leftover Vanilla Bean Pods
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The Quickest Way to Soften Brown Sugar
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The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
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How to Make a Paper Piping Bag
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How to Knead, Fold, and Shape Sourdough Bread
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The Best Flour for Sourdough Starters: An Investigation
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Can't Find Bread Flour? Vital Wheat Gluten Can Help
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The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
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Breadmaking 101: All About Proofing and Fermentation
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The Difference Between Blackstrap Molasses and True Molasses