Cookin' with Ice
How to organize your freezer
A guide to maximizing what you put in—and take out—of cold storage, complete with maps
November 6, 2023
Sauces & dressings
3 easy sauces to keep on ice
Make red pesto, chermoula, and stir-fry sauce, then freeze them for infinite easy meals
November 2, 2023
Cookin' with Ice
The 3 rules of freezing
How to preserve food for maximum deliciousness
October 30, 2023
Entrees
Bulgogi tofu, broccoli, and mushrooms
Plus: How to turn tofu into the ultimate flavor sponge
October 26, 2023
Food & climate
How to choose and use cooking oils more sustainably
The footprint of cooking fats is complex, but these 5 tips can help cut the impact of your salads and sautés
October 21, 2023
Pasta & noodles
Venison bolognese
Why venison belongs on your menu (one good reason is pasta)
October 19, 2023
Low-waste
4 simple ways to cut food waste
Salvaging a lot of less-than-perfect produce boils down to a few go-to techniques
October 14, 2023
Taste Test
The great fake butter test
How do four popular plant butters fare on toast and in crust?
October 12, 2023
Desserts & baked goods
Brown sugar apple galette
A free-form pie with almost no fuss
October 12, 2023