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How To Cook Eggs in an Electric Pressure Cooker

(Image credit: Kelli Foster)

For anyone who’s a fan of soft- and hard-cooked eggs, the pressure cooker just might turn out to be your very best friend. Cooking a big batch of eggs in the pressure cooker takes a fraction of the time that it would on the stovetop, and, best of all, pressure-cooker eggs are so easy to peel — the shell practically falls off.

It sounds like a dream, and as long as you don’t make these mistakes, it can also be your reality.

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How To Make Marinara Pasta Sauce

(Image credit: Leela Cyd)

In 2009 “umami” snagged the title of “fifth taste,” joining the ranks of sweet, salty, sour, and bitter. Since then, scientists have toyed with adding even more tastes including kokumi, a sort of mouthfeel, and oleogustus, the taste of fat. But in the last couple days a new “sixth taste” has garnered a lot of attention, and it might help explain your undying love for pasta and toast.

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(Image credit: Pottery Barn Kids)

As we head into the back-to-school season, the idea of independence has been weighing on my mind. Maybe it’s because my boys are getting older — the “little” one is on the verge of 7 and his brother is chasing 10 — or maybe it’s that a backlash against helicopter parenting is bubbling. Whatever the reason, I’ve decided to spend the next year nurturing my boys’ independence, even when it’s uncomfortable and, yes, even around food.

And for the record, it’ll pretty much be uncomfortable around food all the time. For me, at least.

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How To Cook (and Shred) a Pork Shoulder for Pulled Pork

(Image credit: Emma Christensen)

Whether you slow-cooked a pork shoulder or roasted a chicken on Sunday or you simply picked up rotisserie chicken on your weekly shopping trip, shredded pork and chicken are smart tools to have around. When weekday lunches all too often feel uninspiring and stale, both versatile proteins spice up the norm. Combine them with a few additional ingredients to make lunch something you actually look forward to. Here are 10 ideas to get you started.

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How To Make Freezer-Friendly Breakfast Sandwiches

(Image credit: Kimberley Hasselbrink)

We all know the joys of make-ahead meals, but they truly feel like magic when Monday morning rolls around. They’re the answer to a quick and ultra-satisfying weekday breakfast — like, one that tastes good and will actually carry you through lunchtime. All that can be yours when you keep these three key pointers in mind.

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How To Make English Muffins at Home

(Image credit: Emma Christensen)

As an Englishman living in New York, I confess to being befuddled, if not outright outraged, by the obsession with bagels. Regular bagels, everything bagels, rainbow bagels, Canadians bagels — enough! Can we get over the bagel please?

Here are five reasons — actually, there are many more than five, but life’s implacable clock ticks on — why the English muffin is vastly superior to the bagel.

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(Image credit: Christine Han)

Open Slideshow

Sometimes I miss the little blue-lidded jar of garlic paste my mom kept in the fridge. The mild garlic flavor was perfect while I was learning to cook, and it was easy to measure. The minimalist in me avoids buying those little jars now — especially since I know I can make my own garlic paste from scratch anytime I need it, for way cheaper. All I need is a sharp knife, a few cloves of garlic, and some kosher salt.

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(Image credit: Mrs. Meyers)

From Apartment Therapy → A Dozen Genius Ways to Organize Under the Sink

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