I baked, pan-fried, microwaved, and poached chicken breasts to see which method gave me the most flavor and best texture in ...

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell; Design: Kitchn Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Cyd McDowell; Design: Kitchn People often joke that bacon makes ...

We tried six techniques, from pan-searing to airfrying, and crowned one clear winner for reliably silky, flavorful salmon with minimal fuss. We tested six methods for cooking salmon — grilling, baking ...

As soon as it became safe for me to cook on the stove unsupervised—say 12 years old?—I began to fry bacon. I’d do my best to stretch out the wobbly strips so they wouldn’t overlap or curl up too much ...

Different cooking methods can have significant effects on your final dish, from its flavor to its texture. It turns out that whether you boil or steam veggies can also significantly affect the ...

Cooking oatmeal on the stovetop according to the label directions is the best method: It’s quick and easy, isn’t prone to boiling over, and yields a delightful tender-chewy texture. The Instant Pot ...

Yes, baking is chemistry, cooking is art. But this oversimplified nugget of kitchen wisdom holds some serious truth, and understanding how might just change how you approach your next meal.