Expert Advice

Keep your herbs fresher, longer (and chop them in record time) with these smart strategies.

Four methods for squeezing citrus right. No special equipment required.

How 908 brilliant commenters made a recipe for boiling water required reading.

You don’t need culinary school. You don’t need expensive equipment. You don’t even need that much experience. All you need to be a better cook today is a little bit of knowledge. Or, in the case of this list, 57 little bits.

Ready to score a chef-caliber collection of kitchen gear without selling a kidney? Then it's time to take a field trip.

There are two main reasons you're probably not eating more fish (or shellfish) at home right now: It's way too easy to overcook, and seems to love sticking to any surface you cook it on. Thankfully, there's an embarassingly simple solution to these dilemmas: parchment paper.

Some of your dinner party guests eat Paleo. Others don't. With this strategy, everybody's happy.

The Epicurious Test Kitchen has the answers to three common baking questions, from how to know if your dough has proofed to the best way to bring eggs and butter to room temperature.

Because no one, and we mean no one, should have to turn down a bowl of hot, soupy noodles.

Think you have the perfect granola recipe? These tweaks will make it even better.

The best way to bulk up winter soups is to add bread to the mix.

Great news—your vegan friend is coming over for dinner! And...so is your carnivore pal. Here, vegan bloggers tip you off on how to satisfy both.

It's bacooooooooon. Fat.

Upgrade your instant ramen with help from Chef Bill Kim of UrbanBelly in Chicago.

Can the gluten-intolerant break bread with omnivores? Why yes, yes they can.

Great noodles and mind-bending toppings don't hurt, but it's a complex broth that really makes a bowl of ramen sing.

The best, and really only, way to eat citrus all season long

Follow these tricks and say so long to sad, sorry bagged lettuce.

I was a savory breakfast lover in a rut. I was sick of eggs, and I couldn't exactly whip up a quiche on the weekdays. So what did I do? Breakfast salad.