Food Network Kitchen

Plus, the one technique you should never try.

Here, the best way to thicken every type of sauce, from gravies to tomato sauce.

They taste similar to dark chicken meat. Read on to learn more, including how to cook them.

And how to make one at home.

Yes, you can — and the formula is easy — but there’s some instances when you shouldn’t.

Easy steps to keep your kitchen’s multi-tasker fresh and polished.

I've been using a rice cooker since I was a kid; here's what I've learned.

It comes from pomegranates. Who knew?

An expert fruit breeder explains everything you need to know about this hybrid grape.

Less is more when it comes to keeping this kitchen tool shipshape.

Plus, several smart triple sec substitutes so you don't have to run to the liquor store.

How to stir it into a cocktail, sip it on its own and more.

How bad is it to put it in the dishwasher?

All Cognacs are brandy, but not all brandy is a Cognac.

A vodka producer shares everything you need to know.

And how is it different from club soda and seltzer?

Plus how to keep milk fresher for longer.

Dig into juicy, perfectly-cooked pork chops every single time.

Get perfect rice every time with these instructions for the classic method, the pasta method, the pilaf method and more.

They freeze even better than bread.

Everyone knows you can freeze bagels. But what about their best companion?

Stop burning your chocolate chips.

Plus, top tips including how to thin melted chocolate and fix seized chocolate.

And can you use them interchangeably?

When frozen sour cream thaws, it becomes thin and grainy. Luckily, we have a quick trick to restore some of its former glory.

For tender, fluffy rice, harness the power of steam.

We asked culinary pros to share their favorite TJ's finds, from bargain wine to frozen foods.