Daniel Gritzer

Baby spinach has replaced bunched spinach in many stores. Learn why the shift happened, what it means for cooking and cost, and when to buy mature (bunched) or frozen spinach instead.

Most people say to cook with a wine you’d be willing to drink, but is that always true? We tested all kinds of wine, from cheap to expensive, light to big—and even flawed—to find out what matters and when.

Using only pantry and fridge staples, this gooey, melty sandwich features tender sardines in place of the more classic tuna, a garlicky mayo, and plenty of drippy cheese.

Here’s why you should sometimes blend tea and coffee, and how to make sure the combo works.

This classic salad is a celebration of rich, cooling flavors and a diversity of textures.

We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher that both brings the heat and beats the heat.

We tested 27 stainless steel skillets to find the four best ones that performed well, were responsive to temperature changes, and were easy to handle.

The key to the very best no-churn ice creams and frozen treats like ice cream bars and pies is the humble egg, handled right.

Pasta salad gets a thoughtful upgrade by cooking the tomatoes just until bursting so that they release their rich juices into a flavorful sauce. It's an easy make-ahead summertime side dish.

Pasta salad has a bad reputation for a reason—but Daniel Gritzer says it doesn’t have to. These smart, slightly controversial tips will help you make pasta salad that actually tastes good.