Expert Advice

Five tips make this classic bistro dish a cinch to pull off at home.

The new cookbook from Los Angeles restaurant Gjelina is full of complicated restaurant dishes, but it has lots to teach even beginner cooks.

It's gooey. It's delicious. But where does the stuff come from? We find out in our new video series The Secret History of....

Let's take the "hell" out of healthy.

Time to become a Turkey Day Prepper.

Turn your favorite dip into a satisfying meal with these 5 topping ideas.

Homemade chicken stock is easy to make and way tastier than the store-bought stuff.

Not making this classic Vietnamese sandwich at home? Don't worry—Sandwich Theory will show you the way.

A few twists make this signature fall drink even more inviting.

All of the flavor, none of the prep work.

An Ottolenghi restaurant book, a homey, rustic cookbook from a world-renowned Swedish chef, a Southern cookbook you've never seen before, and a two hour banana bread recipe that works.

Sure, skipping that whole "thawing" thing saves time and energy, but does it produce the same results?

Welcome to Cook's Notes, where we hang out with our favorite home cooks, listen to their stories, and learn to make one of their signature dishes. In this installment, we head inside the kitchen of The New Sugar and Spice author Samantha Seneviratne.

What is it, exactly? How do you recognize it? And what do you do when you find it?

It's all about that spice mix.

...and why you should, too.

And you might be leaving them out.

Because they're cheaper, easier, last longer, and sometimes, are just plain better than the fresh stuff.

When cider doughnut season hit, we started developing a foolproof recipe. Several dozen doughnuts later, we hit the jackpot.

Keep these 5 tips in mind, and you'll be confidently frying chicken in no time.