Cooking

Experts share the top buying, prepping, cooking and storing goofs that can make eating frozen veggies a total drag.
What's the best way to wash a cutting board? Should you toss out sponges that've touched raw poultry? An expert answers all your questions.
Do you use the edge of the bowl or crack it flat on the countertop?
HuffPost asked chefs for their advice on how to make the best burger.
Aaron Franklin and other meat masters can help turn your backyard into a killer party spot.
HuffPost Food & Drink’s series Consumed shines a light on Americans’ obsession with food, one topic at a time. July's theme is meat.
Consider adding these flavorful cuts to your next recipe, from trotters to ham hocks.
A novice and a professionally trained food editor tried it so you don't have to.
Collard greens are traditionally cooked with fatty, indulgent meats. But you can make them healthier — and still authentic, dietitians say.
Biscuit legends Nathalie Dupree, Virginia Willis and Erika Council share their best tips and recipes.
Bench scrapers, drum sieves, heat guns and quenelle spoons ... this isn't your average list of whisks and stand mixers.
No, they're not the same. Once and for all, here are the best culinary uses for each appliance.
Latoya Shauntay Snell has experienced fat-shaming her whole life. Her response to it? “Fat-shaming can go f**k itself.”
From forgotten soup to melted containers to all-out explosions.
Since 9/11, soul food's connection to black identity has weakened. This is how and why.
Chocolate and pasta were major contenders, but they didn't take the top spot.