Expert Advice

Stash of any of these three basic bumbu dasar, and you can make delicious Indonesian meals any time, without a laundry list of ingredients. 

San bei ji—literally “three cup chicken,” for the plentiful sesame oil, soy sauce and rice wine it contains—is one of Taiwan's most beloved dishes for a good reason.

There is no cornstarch, gelatin, egg, or custard powder in this recipe—just a naturally occurring enzyme in ginger that transforms milk into a silky dessert.

Find out about up-and-coming wine producers through Ownroot Collective before anyone else does.

With a gooey, just-set filling made with butter, brown sugar, maple syrup, and eggs, this Canadian dessert is hard not to love.

At least we can say that they’re probably not Russian.

The book presents an almost back-to-basics approach to understanding what balance, strength, sweetness, sourness, salinity, bitterness, and temperature can accomplish in your drink.

Chronic pain, fatigue, and brain fog can mean rest and restoration come before meal prep and dish duty. But hope is not lost when it comes to cooking joy. 

Soak a lemon–olive oil chiffon with lots of dairy for this Italian-American riff on tres leches cake.

Made with dried fruits, spices, and alcohol, mince pies were once a beloved feature of American cuisine.

You can have a little squash, as a treat.

Held together by a salami fat-enriched honey caramel, this tower of crispy meat and potato chips is a holiday-ready showpiece.

Small on prep and big on flavor, they’re the perfect little thing for your holiday snack table.

The Nanaimo bar requires no glitter to sparkle, but it will certainly shine at any cookie swap or holiday celebration you bring it to.

Give your chèvre a kick with a touch of horseradish.

These flourless, nutty beauties also manage to be both crispy and chewy at the same time.

The combo hits with a certain amount of nostalgia for anyone who grew up eating childhood’s greatest sandwich.

These salty, sweet, and meaty one-biters spell cocktail hour success.

A trifle is the perfect opportunity to finish leftover nuts, dried fruits, and bits of cookies or chocolate, letting you play with flavors or highlight classic combinations.