Food editor Ian Knauer shares a quick tip for turning your fresh tomatoes into crushed tomatoes. Use this simple technique to make our summery angel-hair pasta.
Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.
Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why.
