Tommy Werner

How'd the humble waffle make its way into (almost) every freezer in America? One of our founding fathers had something to do with it.

And you might be leaving them out.

Are all paprikas the same? Yes. But no. Well, maybe.

Brodo di Parmigiano. Say it with me.

It’s about time you became fast friends with the best topping since croutons.

The recipes are great. The #WasteLess tips are even better.

Glazing is the ultimate “swing season” cooking technique.

The best way to make rice.

No sifter? No rolling pin? No potato ricer? No sweat.

When cold pizza's leaving you cold, try this.

When rich, silky sauces and desserts are called for, you need egg yolks—and lots of them. So tell us again why you've been throwing them away?

Just. Add. Butter.

Yo, vermouth, chill out!

From mastering a perfect dog to giving coleslaw a smoky upgrade: These are the tips we picked up from a summer of cooking with fire.

Bonus: This method is really hard to mess up.

The key ingredient when cooking these dishes: your eyes.

Because there's more to life than peanut butter and jelly.

Time to think outside of the bottle.

Keep it simple, sundaes.

Don't hate the okra. Hate the slime.