Expert Advice
Expert Advice
Is It Safe To Freeze, Thaw, and Re-Freeze Meat?
So your night didn't go as planned and you have some previously-frozen meat in your fridge. Do you throw it back into the freezer? Or do you have to throw it in the trash?
Expert Advice
6 Things You Didn’t Think You Could Cook in the Rice Cooker
Frittatas. Apple sauce. Fish. Cookbook author Diane Phillips explains.
Expert Advice
Why Mayo Is Always the Answer
How this simple creamy sauce will solve all your problems.
Expert Advice
Cookbook Review: Hugh Acheson's The Broad Fork
With his new vegetable cookbook, The Broad Fork, Georgia chef Hugh Acheson ponders major life questions, i.e. "What the hell do I do with kohlrabi?"
Expert Advice
6 Cookbooks to Give the New College Grad
A reading list for a college graduate's next big steps.
Expert Advice
The One-Pot Chicken Dinner You Don't Need a Recipe For
This crispy, oven-braised chicken can be made countless different ways. But it's always easy and delicious.
Expert Advice
Learn How to Make a 30-Minute Weeknight Roast Without a Recipe
Pork tenderloin will be your go-to Tuesday night dinner once you learn these simple techniques.
Expert Advice
10 Reasons You Should Never Throw Away a Stale Baguette
Did that baguette get a little too crusty? That happens. Luckily, baguettes are almost as useful stale as they are fresh.
Expert Advice
4 Reasons You Should Be Buying Wine in a Box
Why should you skip the bottles? Because boxed wine is cheap, good for the environment, and chic (yes, chic).
Expert Advice
The Easiest Vegetable to Grow: Radishes
You can plant them in spare corners of your vegetable bed or in pots on your windowsill. They grow quickly and they're hard to mess up. So why aren't you growing radishes already?
Expert Advice
Your Pizza Stone Is Good for More Than Just Pizza
Sure, it'll make a mean margherita, but that stone can do a whole lot more.
Expert Advice
Automatically Upgrade Any Food With These 3 Ingredients
Keep these basic pantry items on hand and you'll never have a boring dinner again.
Expert Advice
The Easiest 4-Ingredient Rum Punch
Cocktail historian and pro Dave Wondrich filled our minds with cocktail knowledge on a recent Friday afternoon at the Epicurious offices. Our punch bowls will never be the same.
Expert Advice
Cook Vegetables Restaurant-Style With April Bloomfield's New Cookbook
New York chef April Bloomfield goes green with her second, vegetable-focused cookbook, A Girl and Her Greens
Expert Advice
5 Ways That Chiles Can Make Your Food Better
DIY chile powder, frozen habaneros, and more brilliant advice from a chef who knows how to handle his chiles.
Expert Advice
The Pantry Item That Instantly Makes Cocktails Better
Toast? Great. PB&J? No complaints. But those jars of fruit in your pantry can be put to a more decadent use, too.
Expert Advice
At-Home Popcorn, No Microwave Required
Think popcorn at home means you need to use a microwave? Actually, the process gets much easier (and cheaper) (and better) when you do it on the stove. All you need is a bit of oil, some unpopped corn, and a pot with a lid.
Expert Advice
The Recipe That Will Have You Mastering Buttercream
Home cooks tend to avoid complicated European buttercreams, and their cakes suffer accordingly. But that stops nows, with this recipe for a buttercream that's just as velvety as the rest—just a lot less fussy.