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First thing: Ignore the color—a greener oil is not necessarily an indication of quality. Evaluate on smell and taste alone. If the store doesn’t let you sample, you may have to endure some trial and error at home. Freshly pressed olive oil will have a plethora of aromas, from freshly cut grass, herbs, and flowers to almonds and tomato vines. Avoid oil that smells like wax, crayons, wine, or vinegar. Opt for extra-virgin, which has passed both a chemical and a sensory test, and avoid “light” olive oil—typically a blend of inferior and virgin olive oils. (In some cases, it is a blend of 70 percent vegetable oil and only 30 percent pure olive oil). And don’t pick a bottle solely because of its country of origin. “No single region or country has a monopoly on quality,” Coleman…

Long reserved for lasagna and ragù, tomato paste is working its way into dishes from all over the world. Use it to make a fragrant homemade curry paste, then simmer the paste with broth for a spicy soup guaranteed to soothe seasonal sniffles. Steam tender mussels and white beans in a mixture of tomato paste and wine for a light and comforting meal, or blend it with garlic and mayonnaise to make an addictive dip for oven fries. For bigger flavor (and easier storage), swap those tiny cans of yore for tidy tubes of double-concentrated paste. 1. Tomato-and-Pepper Aioli Recreate the beloved delivery staple, chicken tikka masala, right at home. Make the quick curry paste in a food processor and you’re basically there. This is a great tomato paste starting point for any home cook. Get the recipe: Tomato-and-Pepper Aioli 2….

There’s no denying the deliciousness of a mango, but peeling and cutting it can be a hassle. Watch this video to learn a simple technique. What You Need Y-shaped peeler, mango, paper towel, cutting board, chef’s knife Follow These Steps Peel the mango from top to bottom Using the Y-shaped peeler, work your way around the mango, removing the skin. If the fruit is not quite ripe, keep peeling it away until the pulp is bright yellow. As you expose more pulp, use a paper towel to hold the peeled mango so it doesn’t slip out of your hand. Peel away the tips. Determine the tallest line of the mango Place the mango on the cutting board and find the side that seems the tallest—the pit will be sitting along that line. Slice in half, avoiding the pit Holding…

The next time you’re jonesing for some late-night chocolate chip cookies, only to reach into your cupboard and discover you’re completely out of brown sugar, fear not: There are alternative solutions that don’t involve running out to the grocery store in your PJs for some more. (Not that there’s any shame in that, of course.) Consider a few of these last-minute back-up plans: More White Sugar Even if you’re out of brown sugar, chances are you’ve got plenty of granulated white sugar on hand — so use it to your advantage. Double up the amount of white sugar you’d normally be using in the recipe, and you should be just fine. If you’re making cookies, they may turn out a bit crispier than if you’d used brown sugar, but it won’t be a deal breaker. White Granulated Sugar…

Pick a coconut that’s heavy for its size and makes a sloshing sound when shaken. To open it, find the three dark indentations, or “eyes,” on the bottom of the fruit and press each with the tip of a wine key until you find the softest one. Screw the wine key into the eye and then remove it, creating a hole. Drain the water into a cup, then taste it. It should be lightly sweet; if it’s sour at all, the fruit is past its prime. Place the coconut on a bed of towels and strike near its equator with a hammer or mallet, turning the coconut slowly with your other hand. After the shell cracks, place the halves facedown, then use the hammer to tap around each shell until the white meat separates from it. Remove the thin brown…