Expert Advice

The countertop cooker can roast a golden-brown, crackly-skinned chicken in less than an hour.

As delicious as it is delightfully named, this mashed potato and cabbage casserole is great for brunch.

Never get caught with that lame gift basket again.

We talked to some pros about how to keep those holiday cookies as fresh as possible in the weeks after your baking marathons.

If you ask pastry chefs like Christina Tosi, Claire Saffitz, or Nadiya Hussain, store-bought phyllo and puff pastry are just smart hacks for perfect tarts and cookies.

This creamy, comforting chocolate drink is constantly being reinvented. Learn how to make champurrado from scratch.

This pantry staple is an umami powerhouse.

Learn famed baker Jim Lahey's hands-off technique for the holiday classic.

This flexible, freestyle food processor recipe makes treasure-packed cookies—your way.

Some of our tested favorite knives are marked down today—plus, a few other knives we love at deep discounts. 

This little trick will make sure your next pie-baking marathon doesn’t set off the fire alarm.

The appliance you need really depends on what you're cooking.

"Great British Bake Off" judge Prue Leith shares some history—and some tweaks—for this quintessentially British dessert.

Learn how to reheat biscuits so that they taste even better the next day.

Expert baker Rose Levy Beranbaum swears by a mixture of cream cheese and butter for a tender, sturdy, and flavorful dough.

Stash a few bottles of the bitter stuff in your freezer for an icy after-dinner drink, no ice cubes required.

Set aside a full day for these pillowy, lightly tangy rolls. It will be worth it.

This quick method for collard greens maximizes flavor, no meat required.

Upgraded coffee gear. Lightweight pots and pans. And some new cookbooks for entertaining inspiration.

Safety experts weigh in on a move you might do without even thinking about it.