Up until this moment, "basting" might be a term that you associate only with roasting whole chickens or turkey for Thanksgiving. You might be imagining a bulbous baster, drawing in bubbling juices and ...

There’s a lot of truisms around cooking that when poked and prodded by science aren’t actually that true. No, salt doesn’t help water boil faster, and, no, searing meat doesn’t seal in the juices. But ...

You've done what you can with roasted spuds. Now, it's time to start basting your baked potatoes to unlock a whole new world ...

Basting won't make your turkey juicier or its skin crispier—it just wastes time and drops your oven temperature. The real path to a perfect bird is dry brining with salt and a pinch of baking powder, ...