![Tuna steaks being seared in a cast iron skillet](https://cdn.statically.io/img/www.thespruceeats.com/thmb/KJ3GU43tVvFDjx6rnenoBeAXn7o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CookingTipsTechniques_tuna-chops-lemon-cream-sauce-recipe-1807430-Cropped-c47261a738ba4c9599c3e57aa670fc99.jpg)
The Spruce Eats
Cooking Tips & Techniques
Here in Cooking School, we offer tips and techniques that every at-home-chef should know. Time to get cooking!
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![A close-up of a plate with chocolate chip muffins on it, with one of the muffins shown broken in half to reveal the tender interior](https://www.thespruceeats.com/thmb/27b8M_z-HsHOkCDf60ezi-5uHAs=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/a-simple-trick-that-will-make-your-baked-goods-better-8425383-hero-01-ce739c29a97743298cfd0ce13ac7f854.jpg)
This $9 Tool Will Make You a Better Baker Overnight
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A Simple Trick for Extra Creamy Soup, No Cream Required
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This Is the Only Way To Safely Store Leftover Rice
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Is It Safe To Eat Green Potatoes?
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A Simple Trick for Cutting an Onion Without Crying
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Baking Powder vs. Baking Soda—A Pastry Chef Explains the Difference
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A Simple Trick for Softening Butter, According To a Baking Expert
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A Simple Trick for the Creamiest Mac and Cheese
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My Grandmother’s Simple Trick To Tell If Eggs Are About To Go Bad
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A Simple Trick for Choosing a Juicy Lemon
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A Simple Trick for the Smoothest, Creamiest Guac
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The #1 Way To Store Onions To Keep Them From Going Bad
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How to Toast Walnuts
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The 16 Best Upgrades for Chili, According to Chefs
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How to Cut Open and Eat a Pomegranate
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This Simple Trick Will Make Your Scratched Dishes Look New Again
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How To Make an Egg Wash and Use It To Create Golden, Baked Goods
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This Baked Potato Recipe Has a Secret for the Best Flavor and Texture
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How to Freeze Your Onions and Make Them Last for Months
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How Much Salt to Add to Pasta Water
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The #1 Way To Keep Potatoes From Going Bad
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The 3-2-1 Method for Perfect Barbecue Pork Ribs
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A Simple Trick for Making the Fluffiest Scrambled Eggs Ever
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For the Best Thanksgiving Turkey, Just Angle the Pan
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How to Find the Best Meat for Perfect Pulled Pork
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The #1 Trick for the Best Roasted Sweet Potatoes
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How to Defrost Fish Quickly and Safely
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How Long You Should Actually Keep Chicken in the Freezer, According to an Expert
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The Best Way To Store Lettuce To Keep It Fresh and Crisp
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Your Meat Thermometer Has a Hidden Feature—and Thanksgiving Depends On It
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Homemade Chicken Gravy
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Cast Iron Steak
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Homemade Phyllo Dough
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Bright Orange Yolks Don’t Necessarily Mean High-Quality Eggs. Here’s Why
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Here's What It Actually Means to Slice Lengthwise and Crosswise
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The #1 Way To Keep Apples From Turning Brown
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You're Probably Not Washing Your Greens Well Enough
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How to Cook a Perfect Soft-Boiled Egg
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How To Get the Most Flavor From Cocoa Powder
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The 5 Places You Should Be Cleaning in Your Kitchen With Lemon
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How to Cut a Papaya
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How to Heat a Fully Cooked Ham
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How To Cook Bean Thread Noodles
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How To Thicken Sauce With Cornstarch
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Homemade French Fries
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Pan-Seared Salmon
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The 4 Best Ways to Use Leftover Wine (Yes, It’s a Thing)
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How To Dice An Onion
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Small Steps to a Perpetually Clean Kitchen
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Cold Brew Concentrate Recipe
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How To Build The Ultimate Keto Smoothie
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What Is Brown Butter?
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How to Organize Your Kitchen Cabinets
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24-Hour Gravy
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What Is Freeze Dried Fruit?
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How to Make a Dynamite Frittata
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Why Won't My Bread Rise?
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How to Make Better Iced Tea
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COOK: The 5 Steps to Becoming a Smarter, Faster, More Mindful Cook
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EAT: How to Get Re-Inspired in the Kitchen and Enjoy Your Food (Leftovers Too!)