We tested 7 rice cookers to determine the best one based on value and ease of use.

The best rice cookers for perfect results, tried and tested in a real kitchen - For fluffy and delicious results every time, ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour later, ...

I like to eat plant-based meals, but I was tired of almost burning my rice or having it come out gummy and wet on the stovetop. I also like saving money by buying dry beans in bulk, but I have little ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ensure tender, separate grains. Baking basmati rice in a 375°F oven earned the ...

Cooking rice by repeatedly flushing it through with fresh hot water can remove much of the grain’s stored arsenic, researchers have found—a tip that could lessen levels of the toxic substance in one ...

During Asian Pacific American Heritage Month, TODAY is sharing the community’s history, pain, joy and what’s next for the AAPI movement. We will be publishing personal essays, stories, videos and ...