Homemade empanadas rely on a simple flour, butter, salt, and cold water dough, which is chilled, rolled, filled.

Olive oil and avocado oil are top choices for frying due to their high heat tolerance and generally favorable nutritional profiles.

Waxy or all-purpose potatoes like Yukon Golds boiled gently in salted water deliver the best texture for potato salad.

A 3-ounce serving of cheese is roughly the size of a standard deck of playing cards or a bar of soap.

Pat ground meat dry and give it five undisturbed minutes in a screaming-hot skillet before breaking it apart for deep browning.

A quarter-pound burger cooked on the stovetop takes between 6 and 10 minutes total, depending on your preferred doneness.

A banana and chocolate smoothie hits that sweet spot between a milkshake and a breakfast drink — but only if you get the texture right.

Excess peaches can be frozen, canned, or dehydrated, or turned into pies, cobblers, jams, salsas, and other sweet and savory dishes.

Whisk dry ingredients in one bowl, whisk wet ingredients in another, then stir them together until just combined and cook spoonfuls on a hot.

Vegetables, fish, dumplings, eggs, rice, and even desserts like bao buns and sponge puddings all cook beautifully in a steamer.