Guides for more confident cooking
Practical help with ingredients, cooking techniques, kitchen tools, and the choices that bring a meal together.
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How to Grill Chicken Skewers: Heat, Turning, and Safe Doneness
Grill chicken skewers over medium-high heat, turning every 5 to 6 minutes until a thermometer reads 165 F in the thickest piece. This method ensures even browning and safe doneness…
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How to Braise Meat: Sear, Simmer, and Cook Until Tender
Turn tough, larger cuts of beef or lamb into fork-tender braises by searing the meat, adding liquid only partway up the cut, and cooking gently in a covered pot until the meat yields to…
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How to Cook Dried Beans on the Stove: Soaking, Timing, and Tenderness
Sort and rinse dried beans, soak them, then simmer in fresh water until fork-tender. Soaked beans take about 45 minutes to 3 hours, depending on variety, age, and elevation. Kidney beans…
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How to Roast Chicken Pieces: Timing, Temperature, and Juicy Results
Illinois Extension's six-thigh recipe uses 400°F for 45 minutes to 1 hour. For other cuts, follow cut-specific timing and check each piece to 165°F.
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How to Sear Scallops: Golden Crust, Tender Centers
Pan-searing large sea scallops creates a golden crust while keeping the center tender. Success depends on drying the scallops, using high heat, and leaving them undisturbed until they…
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How to Cook Shrimp in a Skillet: Timing, Doneness, and Tender Results
Quick skillet shrimp cook in minutes. Work in batches, watch the color change, and use the recipe-specific timings below as a guide.
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How to Make Vinaigrette: A Flexible Ratio and Simple Fixes
Whisk or shake a quick oil-and-vinegar dressing, then taste it with the salad and adjust the balance.
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How to Bake Fish Fillets: Temperature, Timing, and Doneness
Bake fillets in a single layer, then check the thickest piece with a food thermometer. The examples below use different oven settings and times; FDA recommends 145°F for most seafood.
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How to Stir-Fry: Prep, Heat, and Crisp-Tender Results
Dry the vegetables, cook in small batches while the pan stays hot, and add sauce near the end. Start with firmer vegetables, then add tender greens. Check protein with a food thermometer.
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How to Make Risotto: Creamy Texture, Timing, and Doneness
For The Kitchn’s two-cup rice recipe, add warm broth in half-cup portions for 20 to 25 minutes at the broth stage. Stop when the grains are tender with a slight bite and the sauce flows…
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How to Cook Chicken Breast in a Skillet: Timing, Temperature, and Juicy Results
For two boneless, skinless breasts totaling about 1 pound, cook 5 to 7 minutes per side in a 10-inch skillet. Check 165°F in the thickest part, then rest before slicing.
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How to Make a Pan Sauce After Searing
Use wine and stock to loosen the browned bits left after searing. Reduce the liquid, then whisk in butter for a quick, glossy sauce.
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