Expert Advice

Experts weigh in on the best way to store hot sauce. TLDR: Yes, you should refrigerate hot sauce. Here are all the reasons why.

The dish you might know as baba ghanoush is actually a flexible formula for flavorful dip. Chef Reem Assil shares tips on how to mutabbal whatever vegetables you've got around.

This quick and easy chocolate mug cake is the best thing to ever come out of your microwave, we promise.

Natasha David’s low-ABV pitcher cocktail is just the thing to sip when it's hot out. Learn how to make the easy pitcher drink for summer.

An outstanding morning cup can be yours.

This quick and fuss-free foil-packet method for grilling salmon will free you from your grilling fears.

We're serious about having some fun with your dinner.

How to make Reem Assil's version of the classic date-filled cookie.

Marinate this pork roast a day or two in advance, throw the whole thing in your trusty slow cooker, and dinner is a hands-off affair.

Though it’s a move perfected by chefs in fancy restaurants, this crispy salmon technique is easy and fun enough to pull off at home—even on a weeknight.

Stir-frying on an electric stove can be done well—but it takes a little patience.

You probably already have everything you need to make this comforting chickpea, yogurt, and orzo soup.

Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.

This 30-minute fish dinner is creamy, crispy, and deeply satisfying.

First step: Consider making a double batch of vegetarian momos. Especially if you’re expected to share.

There’s more than one way to brew French press coffee; learn about two methods that result in very different cups.

Eating well and managing high cholesterol don’t have to be mutually exclusive.

A staple at bake sales and tearooms alike, coffee and walnut cake is ubiquitous across the pond. Here’s my take on the beloved dessert, featuring a silky mocha frosting and lots of deeply toasted nuts.

Spoiler alert: It’s both. This easy, luscious chocolate mousse becomes a Passover-friendly dessert with just two more ingredients: butter and sugar.

Want the comfort of stuffed shells without all the work? Leave those babies unstuffed.