Expert Advice

My spring book picks will get you out of your cooking rut (no matter how deep).

We've been leaning on the golden oil of the Mediterranean too hard, and for too long. Today, it's time to pick up a bottle of something else.

Each week we round up our favorite food photos on Instagram and post the best ones here. It's all part of #CookIt, our hashtag that captures what happens after you find the recipe.

Our test kitchen thought this dirty, greasy pan would never be clean enough to use again. But they were wrong. All it took was a little experimentation and a consultation with our readers.

What's a vegan who loves baloney to do? If you're Aubry Walch, you open a vegan butcher shop.

Do you turn up your nose at this processed-cheese product? One Epicurious editor is here to defend its right to exist—and proclaim the pleasures of actually eating it.

How do you turn a good Easter coconut cake into an irresistible one? Hint: It's got nothing to do with the cake or the frosting.

Somehow I ended up with a large bottle of Bloody Mary mix. I don't drink Bloody Marys. Here's what I did with it.

It’s Tuesday night and going to the neighborhood grocery store seems about as close as Mordor. This week, you're keeping your grocery bag light with dinners that don't require a lot of ingredients.

Disease. Depleting resources. Deforestation. These are a just a few of the effects fuel-based cooking is having on the planet. That's why one company in Ohio is building an oven that swaps fire for that fireball in the sky. (And before you ask, yes, you can use it indoors.)

Oscars bites, Teigen's tomatoes, and a pie covered in leaves

I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have even the simplest array of vinegars, you can cherry pick the right one for the job and save some space in the process.

The way we shop has been changing for years. Soon, the supermarket will finally catch up.

Probably. But you didn't learn how to chop chives in elementary school.

In the future, flavor will come from food. Because it actually doesn't right now.

The search for new sources of sustainable protein has been going on for a century. For one Epicurious editor, the answer is creepy, crawly, and fries up nice and crunchy.

We try new recipes all the time, but there are definitely some that seem to flip us the bird. Below, Epi editors and readers alike air their recipe grievances.

What to do if you've got a decent amount of onions to chop and are short on time or—gasp!—just don't feel like chopping them by hand? Turn to the food processor.

A new age of shopping, baking, and tasting is around the corner. Here's what to expect.

It's easy to love supermarket rotisserie chicken—it's tender, flavorful, and ready to be transformed into dinner in minutes. But can it be replicated at home?