Cook the week, one plate at a time.

Some of the biggest improvements in how a kitchen feels come from quiet habits rather than new equipment. Here is why we prep everything before the heat goes on, wash as we cook, and keep a knife properly maintained.

Weighing ingredients instead of scooping them removed more inconsistency from our baking than any other single change we have made. Here is why a scale beats cups, and how to convert a recipe that only lists volume.

We ran the same recipes side by side on charcoal and gas all summer to settle an old argument in the test kitchen. Here is where each grill won, where it lost, and why we still keep both in rotation.