The 5 French Mother Sauces Every Cook Should Know

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L’Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the […]

A ‘Why Didn’t I Think of That?’ Trick for Weeknight Chicken

Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride. Nik Sharma isn’t a […]

What Is an Apéritif, Anyway?

Welcome to Apéritif 101! We’re so glad you’re here. So is our instructor, Rebekah Peppler, a writer, food stylist, and author of Apéritif. She’s here to answer all our apéritif questions, like: Um, what’s an apéritif? And which apéritifs are ideal for a home bar? And what’s the deal with shaking versus stirring cocktails? Watch […]

How to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests

Humans have been boiling eggs for a very long time. By some accounts, it all began with egg roasting about a million years ago. This likely evolved into egg boiling around 5000 B.C., thanks to the invention of pottery. And more recently than that, boiled eggs are thought to have cropped up in Ancient Rome, […]

No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.) No matter how sticky-hot it is—or how slim the supplies in your kitchen happen to […]

Jamie Oliver’s Genius One-Pot Chicken Is Simple, Saucy Comfort

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits—and hearing from a few special surprise guests—with brand-new videos. Wish her luck! (And keep sending those tips.) Jamie Oliver has been known to do otherworldly things with chicken, given a few strident ingredients […]

How to Make Donuts From Scratch (Like You Know What You’re Doing)

Doughnuts, for me, represent absolute perfection. Don’t get me wrong: Pie is my number one; cake is near the top of my list; and I’ve never met a cookie I didn’t like. But doughnuts…there isn’t much in this world that’s better than a good—no, a GREAT—doughnut. Sure, they can be doused in sugary glaze and […]

My New Favorite Way to Cook Asparagus Happened by Accident

Of all the methods for roasted vegetables with browned edges and perfectly tender, not-at-all overcooked insides—leaving the cut vegetables in the fridge to dry out overnight, as you would a chicken; forgoing the foil and the parchment; sticking with a high temperature; positioning your baking sheet in the hottest part of your oven—the one I […]