Kitchen Guide

Homemade ice cream gets its creamy texture from a balance of fat, air, and small ice crystals — a process that works with or without an ice cream.

Creamy corn chowder gets its velvety texture from a starch-based thickener — usually a roux or a cornstarch slurry — not just from the dairy.

Fresh, homemade tamales typically take 1 to 2 hours to steam on the stovetop, depending on their size, filling, and batch volume.

The most effective method to remove pomegranate arils with minimal mess is to cut the fruit into sections, submerge them in cold water.

At 375°F, air fry chicken drumsticks for approximately 20–25 minutes, flipping halfway, until the internal temperature reaches at least 165°F.

A standard glass of water is commonly considered to be 8 fluid ounces (oz), equal to 1 cup or 240 mL, though actual drinking glasses vary in size.

A leg of lamb roast cooked at 325°F takes about 20–30 minutes per pound for bone-in or 25–35 minutes per pound for boneless.

For a standard large egg, the cooking time depends on the method, with most stovetop techniques calling for 8 to 12 minutes after the water reaches.

Grilling sweet corn on the cob is a simple summer technique, but the method you choose affects moisture, char, and prep time.

175 grams of all-purpose flour is roughly 1.46 cups, based on the standard 120-gram-per-cup weight used by King Arthur Baking.