Expert Advice

Sticky, spicy, sweet, salty—these maple-wasabi chicken wings get tons of flavor from a bunch of fridge and pantry staples.

Armed with several pounds of pintos, we set out to debunk some of the most common bean myths, including the oft-asked question: do you actually have to soak beans?

The author and Food Network host has her grocery runs down to a science.

Looking for a sky-high stack of layers or your own custom-shaped cake? Reach for the same pan you use to roast your broccoli.

Whether you’re searing, roasting, or grilling, this one simple step will give your meat better browning and flavor.

An old-school salt crust helps take a very simple ingredient to flavorful new heights.

If you only buy kumquats once this year, give them the five-star treatment.

Follow this guide to chop, mince, and dice your way around the kitchen with confidence.

With a flurry of Sichuan peppercorns and dried chiles, this stir-fry turns your leftovers into fiery riches.

Originally born of necessity during lean times, tacos de pobre have become a mainstream staple in Mexican home kitchens.

The best parts of chicken pot pie join forces with stress-free drop biscuits in this easy dish.

No, you can’t just swap in baking soda—here’s why.

Here’s how you should really be storing maple syrup when you're not drizzling it over a stack of pancakes.

These warm, toasty cornmeal pockets can be slathered with butter, stuffed with scrambled eggs, or sandwiched around sliced avocado and cheese.

Take it from the experts—those spears won't last forever.

It’s a simple, stylish, and practical way to eke a little extra storage space out of a small or over-crowded kitchen. 

You’ve mastered the scramble. The over-easy egg is practically second nature. Now it’s time to take on poaching.

When you want pure sour without the lemon flavor, acid phosphate is your friend.

Caffeine, booze, ice cream. This dessert has it all.