Articles by Sara Haas

Watermelon season is upon us, and if you have no clue how to pick a ripe one, don’t feel bad — you’re not alone. It can be intimidating and slightly uncomfortable trying to figure out

With its long, curved blade and double handles, the mezzaluna may look threatening, but it is actually a remarkably friendly kitchen tool. Built for efficient chopping and mincing, it makes tiresome tasks a breeze, saves

The moka pot's construction has changed little in its 80-year history. Moka pots typically are made from aluminum or stainless steel. The base of the pot (or "boiler") holds the water. The funnel-shaped chamber in

As dietitians, we often speak of pantry essentials or foods that should be staples in every kitchen's healthy cooking arsenal. Dry beans, whole grains and nuts usually top that list. What about foods that should

No longer just a food preservation method, smoking adds variety and versatility to your recipe repertoire. Fun and simple to use, stovetop smokers can turn everyday foods into delicious dishes. The process of smoking food

Nothing takes away the winter chill quite like a bowl of hot soup. The smell of it simmering on the stove alone can elicit that feeling of warmth. So why aren’t more people making it?

True to their namesake, immersion blenders are just that: blenders that can be immersed. Unlike countertop blenders or processors, immersion blenders — or “stick blenders” — are designed to be mobile. Constructed with a motorized

Uniform in size and beautiful in presentation, produce sliced by the mandoline is always precise. The mandoline is many chefs' most revered and coveted kitchen tool. This slicing and cutting machine is a workhorse in

There’s no more iconic health food than a perfectly steamed vegetable or piece of fish. But while health fanatics embrace steamed food, many people do not. Commonly regarded as a boring or flavorless method of

An iconic symbol of pharmacies, the mortar and pestle is more than just a two-piece tool for grinding medications. For centuries, cooks in kitchens worldwide relied on mortars and pestles to prepare their cultures' signature

  There it sits, in a kitchen drawer gathering dust: the cheesecloth that you purchased on a whim but never used, abandoned without a second thought. It’s time to pull out that cheesecloth, dust it

  For centuries, before modern conveniences like refrigeration, many cultures used the sun and air to dehydrate foods as a way to preserve the bounties of hunts and harvests. The dehydration process took days and

Often it’s the little things that make a big difference in cooking, and whether you’re roasting vegetables or baking cookies, steaming fish or sifting dry baking ingredients, nothing makes life easier than parchment paper. Treated

What do you get when you cross a cake, a casserole and a meringue? The soufflé: egg whites whipped to a peak, combined with a sweet or savory base and baked to puffy perfection. It's

A distant relative of clay vessels that other cultures have used for centuries, such as Morocco’s cone-shaped tagine and Spain’s lidded cazuelas, bean pots can be found anywhere from retail stores to garage sales to

Flea markets, garage sales, your great-aunt’s kitchen and pricey culinary stores have something in common: They are all selling cast-iron cookware. From the very old to brand-new designs, cast-iron pans are experiencing a renaissance—and for

In restaurants, gourmet shops and local supermarkets, smoke seasonings are appearing everywhere and in every food—from salts, olive oils and cheeses to chocolates, caramels and even cocktails. In addition to pre-smoked foods, other sources of