In theory, colanders serve a single purpose, but in reality, you likely reach for yours much more often than you initially thought you would. Whether you’re draining cooked pasta, rinsing produce, or using it to sift flour, the colander comes in handy quite a lot when you really think about it. As a result, it’s important to find a good one that holds up to daily use.

All you need is a couple cans of beans, some broth, basic vegetables, and of course the leftover ham to pull together a pot of this quick and easy soup.

No matter what type of chicken soup you're making, these tips will take it to the next level.

It may not play a starring role in as many dishes as, say, kale — but the humble stalk makes dishes taste better. Here's how to make the most of it.

The first time I picked up a piece of honeycomb from my local farmers market, I was definitely intimidated. Honestly, I think I was drawn to just how pretty it looks. But once I got home, I had no clue about what to do with it. So it sat in my pantry for months before I had the courage to go back to the beekeeper at the market and ask him for advice. As it turns out, there are a whole lot of delicious ways to use it in the kitchen.

This easy, tangy blender marinade, which tastes great on lamb chops, is made with tamarind paste, yogurt, garam masala, shallot, and garlic.

Helpful tips that'll up your cooking game — all thanks to food scientists.

No need to lose good fruit to a peeler.

How did it take me so long to figure this out!

When I make fish, I always opt for fresh fillets from the fishmonger. I buy my fish with the intent of cooking it the same day, although sometimes life happens and those plans get pushed to the back burner. Here’s a guide to just how long that fish will last. → Know how to store it! Tip from The Fishmonger: How To Store Fish To make sure you’re eating the freshest fish possible, it’s best to cook it as soon as possible.

Save money *and* eat well with these make-ahead salads that won't break the bank and won't leave you hungry 10 minutes upon eating.

For winter gatherings like weekend game-watches and tailgate parties, or holiday cookie exchanges, it’s always a saving grace to have something that can stay bubbling and warm in a slow cooker all afternoon without any hands-on reheating. And although this classic comfort dish was born of waste-not-want-not frugality — eking out every last bit of flavor from a leftover ham bone — the soup is so soul-warming and crowd-pleasing that it deserves a star turn.

Back to school means back to lunch!

This creamy, buttery sauce upgrades asparagus, eggs Benedict, and so much more.

Skip the overpriced salad.

Reducing a sauce or any other liquid seems like such a matter-of-fact, unambiguous step in a recipe. But I admit that I often feel a knot of anxiety grow larger the longer I hover over the pan of simmering, steaming liquid. Does it look like a cup now? Is that about half? Should I keep going? Today, let’s relieve some anxieties. Here are some things you should know about reducing sauces, soups, and other liquids, and three ways to tell when they are ready.

Today’s Topic: Rice & Grains The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

A quick an easy recipe for penne pasta tossed with smoked sausage, tender broccoli, and salty feta cheese.

This popular savory Japanese breakfast, which translates as "egg over rice," is exceptionally simple: crack a raw egg into a bowl of hot cooked rice and sprinkle in some select seasonings.

I’ve long had a love-hate relationship with steamed artichokes. I love the taste, but given the tedious preparation they require, I really hate cooking them at home … or at least I did, until I learned this speedy method. To be fair, there’s nothing particularly difficult or fussy about steaming artichokes on the stovetop. Although, if it’s your first time tackling these green globes, it might feel that way. Really, it just takes time and patience.

Today’s Topic: Braising The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

The winner gives you tender, juicy perfection every time.

Today’s Topic: Steaming The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

Today’s Topic: Tofu & Tempeh The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

Today’s Lesson: Vegetables The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

It has nothing to do with lime, the pit, or plastic wrap.

Cozy meals without a ton of dishes to wash.

Noodles are not only food, but also an essential part of Japanese culture.

Including appetizers, mains, sides, and, of course, desserts.

Today’s Topic: Seafood The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

This creamy one-skillet chicken dinner gets a double dose of vibrant turmeric and is finished with a lush sauce.

Grilled chicken is a rite of passage for summer cooking.

Follow these simple steps to slice your fresh papaya for salads and more.

Sweet, juicy watermelon is one of the refreshing highlights of summer. Whether you like to eat it out of hand, blend it into drinks, freeze it into dessert, or toss it into a sweet and salty salad, there’s no doubt it’s a welcome addition to any hot summer day. From the best ways to cut it to interesting ways to really get the most out of this favorite fruit, here are five important things you need to know about watermelon.

Plus three other ways to use it to amp up your drinks.

No meat, no problem.

Stuffing yourself with berries is easily one of summer’s greatest pleasures. I mean, it’s pretty much your duty to fill up until you’re tired of them because you’ll have to wait a whole year until you’re able to get your hands on fresh summer berries again. That means it’s pretty important to buy the best berries you can find — especially since they usually don’t come cheap, even when they’re at the peak of season.

Crispy potatoes and tender steak are seared in a cast-iron skillet and finished with a garlic-herb butter.

It was unbelievably creamy.

It's my go-to meal-plan strategy for cooking during holiday season.

Is lamb on your menu? We've got you covered!