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Most of us store foods like ketchup and butter in the refrigerator—but is it necessary? Learn about 14 foods that keep best out of the cold.| The Spruce Eats
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A traditional heavy cooking pot with a tightly fitting lid that is good for braising, a Dutch oven is also excellent for making soups and stews.| The Spruce Eats
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Proper seasoning of the metal and regular cleaning are keys to great-tasting barbecue and a smoker that lasts for many years.| The Spruce Eats
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Deep-frying is one of the culinary techniques home cooks fear the most. These 7 tips will banish those fears so you can fry delicious, crispy foods at home.| The Spruce Eats
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There are several ways to properly dispose of cooking oil, none of which include dumping it down the drain.| The Spruce Eats
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Dry heat cooking produces complex flavors and aromas. Grilling, pan frying, and roasting are all dry heat cooking methods.| The Spruce Eats
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Whether you are cooking meat, making candy, or deep-frying veggies, you need a kitchen thermometer. Learn about the various types and how to use them.| The Spruce Eats