16 New Year's Resolutions That Will Make Anyone A Better Cook

Just because you don't love to bake doesn't mean you won't be responsible for making dessert every once in a while. Here are 13 three-ingredient desserts that fit the bill.

Here's a really great video, with tips about how much water you should be cooking your pasta in, how much salt you need (more than you think), and how to tell when it's done. Once you've mastered that, the possibilities are endless for an easy weeknight pasta dinner, like the Roasted Garlic Butter Bucatini With Burst Cherry Tomatoes, above.

Or, just print this out and hang it on the fridge so that you never have to deal with crunchy rice or soggy oatmeal ever again. Get it here.

The secret? Cooking it in mayonnaise! Go try it immediately, because even if you "hate mayo," it works. Recipe here.

It's one of the most useful knife skills to have, and it's pretty straightforward.

There are so many reasons why roast chicken is an all-time favorite dish. It's fancy enough for company, but it also makes for great leftovers if you want to cook one just for yourself. And those leftovers? You can do pretty much anything with them, from salads to sandwiches to entirely new cooked meals (pastas, rice bowls, etc.). And learning to roast a chicken is actually SO EASY. Here's exactly how to do it..

It'll taste so much better than the mass-produced stuff that comes in a carton or can. Doing it in a slow cooker means all you have to do is throw stuff in — no tricky ingredients necessary, just bones, vegetables, and maybe some aromatics like bay leaf or parsley stems, if you want — let it go all day, then strain. Learn more here.

It can be as easy as making a sandwich or as involved as cooking your favorite grains, vegetables, and protein and throwing them together. Get more ideas here.

Basically you just toss a bunch of things together and bake them, so you can't mess up. Plus, it's cheaper (and more delicious) to make it yourself. Here's how to do it.

All you need is oil, acid, salt, a bowl, and a whisk. Here's a great primer on vinaigrettes, including common mistakes and how to avoid them.

If you put the eggs in the water at the right time, set a timer, and take the eggs out as soon as they're done, it's totally possible to get your yolks exactly the way you want them, every single time. Recipe here.

You can. And it's worth it. Here's an apple-cinnamon pie that's great for pie beginners.