Professional kitchens run on one sacred principle that home cooks often ignore: mise en place, which means "everything in its place" and refers to all of the pre-cooking work. It includes gathering ...

For some gifted individuals or professionally trained chefs, cooking seems to come easily. For others, however, the multiple steps and different elements of creating a complete meal are a real ...

Shouting “corner!” when you’re making microwave popcorn isn’t helpful, but there are some protocols and tricks from commercial kitchens you can—and should—adopt at home. Jeff Somers is a freelancer ...

Getting your Trinity Audio player ready... Jennifer Allen | Associated Press Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ...

Shieya Evans wasn’t always planning on becoming a chef. She was encouraged by her friends to pursue cooking professionally after years of them trying her different dishes. The culinary world was a far ...

Sarah (she/her) is a deputy editor in the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally ...

Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ingredients at the center of the zero-waste movement, promising to make meals ...