Kitchen Guide

Chicken Marsala pairs well with a variety of side dishes, including starchy options like pasta or mashed potatoes.

Cut off the stalks first, then wash the bulb under cold water before slicing — the dirt hides between the layers, not on the surface.

Grapeseed, canola, or vegetable oil work best because their polyunsaturated fats polymerize well at high heat.

Granny Smith, Honeycrisp, and Golden Delicious are among the best for apple crisp, offering firm texture and balanced sweet-tart flavor in the oven.

Pull medium-rare prime rib at 115–120°F (46–49°C) so carryover cooking raises it to a final serving temperature of 125–130°F (52–54°C).

Kiwis and bananas are nutritionally similar fruits rich in potassium, fiber, and vitamin C.

Chow mein noodle haystacks combine crunchy noodles and peanuts in a butterscotch-peanut butter coating for an easy no-bake dessert.

North America’s artichoke season runs primarily from March through May, with a smaller secondary harvest in September and October.

Cook frozen chicken patties in an oven or air fryer until crispy, then top with marinara and cheese and broil until melted.

Slow-roasting a whole beef tenderloin at 250°F until it hits 120-125°F internally delivers the most even pink interior and tender texture.