How We Test a Recipe Before It Earns a Spot
Every recipe on the site is cooked at least three times by three different people before it goes live. Here is what...
Read the story →Dried works for some herbs and ruins others. Knowing which is which saves money and makes food taste alive.
Hardy herbs like rosemary, thyme, and oregano dry well and hold up to long cooking. Keep them in the cupboard and add them early.
Tender herbs, parsley, cilantro, basil, and mint, live in the last minute. Their whole point is brightness, and heat erases it.
Treat a bunch of soft herbs like a bouquet: trim the stems, stand them in water, and cover them loosely in the fridge. They will thank you for days.
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