Stainless steel just belongs in the kitchen. It resonates in a certain way beyond its mere culinary capabilities. Bang it around enough and you can almost hear echoes of meals past. Or when in use, ...

Cookbook author Adeena Sussman recently joined The Washington Post Food section staff to answer questions about all things edible. Here are edited excerpts from that chat. Q: Joy the Baker has ...

The recipe you’re following calls for 1 cup of all-purpose flour. Does it really matter how you measure it or which measuring cup you grab out of your kitchen cabinet? Actually, yes. And the vegetable ...

Americans are not a systematic people, at least not when it comes to measuring out cooking ingredients. Pick up just about any cookbook and you will find a hodgepodge of units—pinches, teaspoons, cups ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. A good ...

There’s a special satisfaction in cooking by feel—freestyling it with ingredients, adding a bit of this and a handful of that because you know intuitively that’s the amount the dish you’re tossing ...

Brian is the author of two culinary based books published via his imprint Storkburger Press. A lifelong Californian, he has been consistently exposed to some of the best food in the world. With a deep ...

Shredded or grated cheese: Spoon lightly into a measuring cup without pressing down. Compacting can add extra ounces. Cubed: ...

In terms of precision, cooking is a spectrum. There are instances where eyeballing is sufficient—like deglazing the pan with roughly half a cup of wine—and there are instances where accurate ...