Garth Clingingsmith

If you're seeking a simple cocktail to make at home, milk punch is an incredible choice. Learn what techniques to use, and which to avoid like sour milk.

Celery often goes overlooked unless it's in a soup, but this crispy veggie can make many dishes, including salads, shine. Imagination is key.

What exactly are mushy peas? Shockingly bright green and relatively new to the Brtish culinary scene, are mushy peas really worth the effort?

Roasted garlic. That flavor is pretty hard to beat, which is why so many love it. If you want roasted garlic quick, you should try using the air fryer.

It's disappointing but inevitable when produce doesn't last as long as we'd like or ripen as fast as we want. There is a way, however, to ripen avocados.

Poached shrimp can be used in a variety of dishes, both hot and cold, but flavoring your poaching liquid is a great way to take anything to the next level.

A quick, covered simmer and a little butter show off this brassica's silky side. By Garth Clingingsmith Published Today.

We love topping steak with this compound butter seasoned with Montreal-inspired spices.

Braising shows off bok choy's softer side. The stiff stalks turn silky and supple without losing their shape, so your teeth sink into the vegetable rather than snap it apart. Plus, the braising liquid can double as a flavor conduit: Even br...

By ･ Appears in Cook's Illustrated May/June 2024 A dash of sugar and other tricks take flank steak from good to great. 4 to 6