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This year, when so many restaurants were closed due to restrictions and some of us found extra time on our hands in lockdown, we dove headfirst into the kitchen. Here are some of the things we learned this year about making (and keeping) food at home.
Photo courtesy of Kae Lani Palmisano
How to use and care for cast iron skillets
There are so many myths about how to best use (and care for) cast iron skillets, so we asked someone who designs cast iron cookware to discuss them, and provide truthful advice.
Read more: 10 things you need to know about cast iron skillets »
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How to extend the life of spices and herbs
Fresh spices and herbs can make a huge difference in your cooking. But as spices age, the less potent their flavors become. Here's how you can keep them fresh for longer.
Read more: How to extend the life of your spices and herbs »
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What the difference is between jam, jelly and preserves
It can be a sticky situation trying to tell the difference between preserves, jams and jellies. Those distinctions are subtle but simple, so you'll be a pro in no time with this guide.
Read more: What's the difference between jam, jelly and preserves? »
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How to tell if your old bottle of wine is still good
With this guide, you'll learn how to get the most out of your wines and make sure that they taste every bit as extraordinary as they should – and be able to discern if one of your bottles has turned bad.
Read more: How to tell if your old bottle of wine is still good »
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How to best use cooking oils according to their smoke points
The oils that you're cooking in can actually burn, and the temperature at which they burn – the smoke point – varies by 200 degrees. Here's a guide on which oils burn at what temperatures, and how to best cook with them.
Read more: How to best use cooking oils according to their smoke points »